CookingRecipesFrench dip sandwich

French dip sandwich

🍳 15 min

🔥 1250 cal

✍️ by Taisiia Dobrozorova


0 votes

French dip sandwich

110 g


111 g


41 g



Few things can be more comforting than a deliciously drippy French dip sandwich. Fantastically flavorful beef, golden toasted bread, dark, beautiful onions...And the most delectably savory liquid to dip it in. 

It is a delicious burnin' love. If we mean beef, it's a boneless rib loin; if you cut it into individual steaks, you would have ribeye steaks. But this hunk of meat is darn expensive. So you can substitute a hunka hunka sirloin instead! It's not as tender, so you'll want to slice it much thinner. Either work! But if we talk about an authentic recipe, it contains 44.6g of protein and 40.5g of carbs per portion!

In case you are a sandwich fan, here are more delicious variants to try Monte Cristo sandwich and Buffalo chicken sandwich after you cook French Dip Sandwich Recipe!

French dip sandwich Recipe

Essential ingredients

  • Hoagie roll

    212 g (2 pieces)

  • Beef consomme

    140 g (½ cup)

  • Water

    125 g (½ cup)

  • Roast beef (sliced)

    210 g (4 slices)

  • Provolone cheese

    120 g (4 slices)

How to make

Please follow the next steps:

  1. 1

    Preheat the oven to 175 degrees C (350 degrees F).

  2. 2

    Lay out the hoagie rolls opened on a baking sheet.

  3. 3

    Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth.

  4. 4

    Put roast beef in broth and warm for 5 minutes.

  5. 5

    Transfer meat on hoagie rolls and top each roll with 2 slices of provolone cheese.

  6. 6

    Bake sandwiches in the preheated oven until the cheese melts. It takes about 5 minutes. Serve sandwiches with small bowls of warm broth for dipping.

Weight Loss Tips

  • Choose sourdough, Ezekiel bread, or low-calorie wraps instead of toast bread made of white flour. In most cases, these options are lower in calories and often contain more minerals, vitamins, and macronutrients than highly-processed types of bread.

  • Do not immerse food in non-boiling water. In boiling water, the food becomes exceptionally tender and fills the water with its taste and aroma.

  • Cooking Method


  • Recipe category

    Breakfast, Lunch

  • Recipe cuisine


  • Tools

    Oven, Saucepan, Baking sheet

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