Description

Foil Pack French Dip Sandwiches feature tender roast beef and melted provolone cheese nestled in a butter-infused baguette, wrapped in foil and gently cooked to perfection. This recipe uses a flavorful butter mixture and au jus gravy to create a deliciously melty, savory sandwich that’s perfect for grilling or oven baking.

Ingredients

Scale

Butter Mixture

8 tablespoons unsalted butter (1/2 cup, softened to room temperature)
1 tablespoon au jus gravy mix (from 1 package)
1 teaspoon Worcestershire sauce
3/4 teaspoon dried minced garlic
1/2 teaspoon onion powder

Sandwich

1 long/large baguette (or 2 smaller baguettes)
1 pound deli roast beef (ask for rare for best results)
12 slices provolone cheese (1 pre-sliced package, halved for individual slices)

Au Jus Sauce

Remaining au jus gravy mix (from 1 package)
2 cups cold water

Instructions

Preheat grill or oven: Preheat your grill to medium-high heat (around 400°F) or your oven to 400°F to ensure the sandwiches cook evenly and the cheese melts perfectly.
Make the butter mixture: Combine softened butter, 1 tablespoon of au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder in a bowl. Stir until fully combined and set aside.
Prepare the baguette: Cut the baguette into pieces about 6–10 inches long. Then, make an odd number of thin slices (approximately 1/2 inch wide) into each piece, cutting about 3/4 through. The odd number ensures each sandwich has two outer slices of bread.
Spread butter mixture: Divide the butter mixture into two equal parts. Use a butter knife to spread one half inside each slice of the baguette. Save the other half for later.
Assemble sandwiches: Slice each provolone cheese slice in half. Place one piece of cheese and one slice of roast beef between every two slices of bread, creating individual pull-apart sandwiches.
Apply remaining butter mixture: Brush the remaining butter mixture over the tops and sides of each sandwich with a pastry brush to promote browning and flavor.
Wrap in foil: Completely wrap each section of baguette in foil, ensuring no bread is exposed to lock in moisture while cooking.
Cook sandwiches: Place the foil-wrapped sandwiches in the preheated oven for 10 minutes or on the grill for 6 to 9 minutes, turning frequently. Cooking time may vary if baguette pieces are thicker.
Prepare au jus sauce: While sandwiches cook, prepare the au jus by whisking the remaining au jus gravy mix with 2 cups cold water in a small saucepan over medium heat. Bring it to a boil, then reduce heat and simmer until slightly thickened.
Serve: Carefully remove the sandwiches from foil to release steam. Pull apart the sandwiches and enjoy them dipped in the warm au jus sauce.

Notes

Using rare roast beef helps maintain tenderness since the sandwiches will be cooked again.
An odd number of slices in the baguette is essential to create proper pull-apart sandwiches.
Foil wrap keeps the sandwiches moist and melts the cheese evenly.
The au jus gravy can be made ahead and reheated if preparing these sandwiches outdoors or camping.
If using a thicker baguette, allow extra cooking time to ensure bread is toasted through and cheese melts.
Worcestershire sauce adds depth to the butter mixture but can be omitted for a milder flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sandwiches
Method: Baking
Cuisine: American

Keywords: French Dip Sandwiches, Roast Beef Sandwich, Au Jus, Grilled Sandwich, Baguette Sandwich, Melted Cheese Sandwich