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Foil Pack French Dip Sandwiches Recipe

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4.7 from 94 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Spread Butter Mixture: Divide the butter mixture into two equal parts. Spread some inside each slice of bread, saving the second half for later.
  5. 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.
  6. Brush Remaining Butter: Use a pastry brush to apply the remaining butter mixture on the tops and sides of the assembled sandwiches.
  7. Wrap in Foil: Wrap each baguette section tightly in aluminum foil, ensuring no bread is exposed to avoid burning and to trap steam.
  8. 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.
  9. 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.
  10. 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

Find it online: https://tastygenius.com/foil-pack-french-dip-sandwiches-recipe/