Introduction

Foil Pack French Dip Sandwiches offer a delightful twist on the classic French dip, combining tender roast beef and melted provolone cheese inside a buttery baguette. Cooked in foil for easy cleanup and juicy results, this recipe is perfect for a quick weeknight dinner or a fun camping meal.

Foil Pack French Dip Sandwiches Recipe - Recipe Image

Ingredients

8 tablespoons unsalted butter (1/2 cup, softened to room temperature)
1 package au jus gravy mix (divided)
1 teaspoon Worcestershire sauce
3/4 teaspoon dried minced garlic
1/2 teaspoon onion powder
1 long/large baguette (or 2 smaller)
1 pound deli roast beef (ask for rare, since it’s getting cooked)
12 slices provolone cheese (1 pre-sliced package)

Instructions

Step 1: Preheat a grill to medium-high heat (400°F) or an oven to 400°F.
Step 2: In a bowl, combine the softened butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder. Stir until fully blended and set aside.
Step 3: Cut the baguette into pieces about 6–10 inches long. Make an odd number of thin slices (about 1/2 inch wide) into each piece, cutting only 3/4 of the way through.
Step 4: Divide the butter mixture into two equal parts. Spread one half inside each slice of the baguette. Save the remaining half for later.
Step 5: Slice the provolone cheese pieces in half. Place one piece of cheese and one piece of roast beef between every two “slices” of bread to create pull-apart sandwiches.
Step 6: Brush the remaining butter mixture along the tops and sides of each sandwich section.
Step 7: Wrap each baguette section completely in foil, ensuring the bread is fully covered.
Step 8: Cook the wrapped sandwiches in the preheated oven for 10 minutes or on the grill for 6–9 minutes, turning frequently, until the bread is toasty and the cheese is melted. Thicker baguettes may require additional time.
Step 9: While the sandwiches cook, prepare the au jus sauce. In a small saucepan, whisk the remaining au jus gravy mix with 2 cups cold water over medium heat. Bring to a boil, then reduce to a simmer until slightly thickened.
Step 10: Carefully remove the foil packets, letting steam escape. Pull apart the sandwiches and serve with the warm au jus for dipping.

Tips & Variations

For extra flavor, add sautéed onions or mushrooms inside the sandwiches before cooking.
Use a sharp baguette to avoid squishing the sandwich while assembling.
You can make these ahead of time and refrigerate before cooking; just add a couple extra minutes to the cook time if cooking cold.

Storage

Store leftover sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and cheese is melted again. Au jus sauce can be refrigerated separately and reheated gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Swiss or mozzarella cheese also melt well and complement the beef nicely if you prefer a different flavor.

Is it possible to make these sandwiches without a grill or oven?

You can use a toaster oven or even a stovetop pan covered tightly with foil, but cooking times may vary. The foil pack method relies on even heat to melt the cheese and toast the bread nicely.

Foil Pack French Dip Sandwiches Recipe

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Foil Pack French Dip Sandwiches offer a deliciously easy way to enjoy a classic French dip experience with a buttery garlic spread, tender roast beef, melted provolone cheese, and a flavorful au jus dipping sauce. Cooked in foil packs on a grill or in the oven, these sandwiches come out warm, toasty, and perfect for sharing.

Author: Elias
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Sandwiches
Method: Baking
Cuisine: American

Ingredients

Scale

Butter Mixture

8 tablespoons unsalted butter (1/2 cup, softened to room temperature)
1 tablespoon au jus gravy mix (from the 1 package, divided)
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, since it’s getting cooked)
12 slices provolone cheese (1 pre-sliced package, halved)
Remaining au jus gravy mix (approximately 2 tablespoons)
2 cups cold water (for au jus)

Instructions

Preheat Grill or Oven: Preheat a grill to medium-high heat (400°F) or an oven to 400°F to get ready for cooking the sandwiches.
Make Butter Mixture: In a bowl, combine softened butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder. Stir until fully blended and set aside.
Cut Baguette: Slice the baguette into pieces about 6–10 inches long. Make an odd number of thin slices (~1/2 inch wide) in each piece, cutting about 3/4 through the bread to create pull-apart sections.
Spread Butter Mixture: Divide the butter mixture into two equal parts. Spread some inside each slice of bread, saving the second half for later.
Add Cheese and Roast Beef: Halve each slice of provolone cheese and place one piece with a slice of roast beef between every two slices of bread to create individual sandwiches.
Brush Remaining Butter: Use a pastry brush to apply the remaining butter mixture on the tops and sides of the assembled sandwiches.
Wrap in Foil: Wrap each baguette section tightly in aluminum foil, ensuring no bread is exposed to avoid burning and to trap steam.
Cook Sandwiches: Place the foil packs in the preheated oven for 10 minutes or on the grill for 6–9 minutes, turning frequently until the bread is toasty and the cheese is melted. Thicker baguettes may need additional time.
Prepare Au Jus: While sandwiches cook, make the au jus by combining the remaining au jus gravy mix with 2 cups cold water in a small saucepan. Bring to a boil, then reduce heat and simmer until slightly thickened. This can also be done on a grill side burner or campfire.
Serve: Carefully open the foil packs to release steam. Pull apart the sandwiches and serve warm with the au jus dipping sauce for soaking.

Notes

Use softened butter, not melted, for the best spreadable consistency with the seasoning.
Make an odd number of bread slices to ensure there are two pieces per sandwich segment.
The au jus gravy mix amount can be adjusted to taste depending on brand or strength.
If cooking on a grill, turn foil packs frequently to prevent burning and ensure even heating.
These sandwiches reheat well wrapped in foil in the oven or on the grill.

Keywords: French dip sandwiches, roast beef sandwich, au jus, foil pack sandwiches, easy sandwiches, grilled sandwiches, melted provolone