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Foil Pack French Dip Sandwiches Recipe

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Foil Pack French Dip Sandwiches offer a deliciously easy way to enjoy a classic roast beef and provolone cheese sandwich with a flavorful au jus dipping sauce. Perfect for grilling or oven cooking, these pull-apart sandwiches are brushed with a savory seasoned butter and baked until toasty and melted, making for a comforting meal that’s ideal for gatherings or weeknight dinners.

Ingredients

Butter Mixture

  • 8 tablespoons unsalted butter (1/2 cup, softened to room temperature)
  • 1 tablespoon au jus gravy mix (from 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)
  • 12 slices provolone cheese (1 pre-sliced package, sliced in half)

Au Jus Sauce

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

Instructions

  1. Preheat Grill or Oven: Preheat a grill to medium-high heat (about 400°F) or set your oven to 400°F to prepare 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 well until fully incorporated and set aside.
  3. Cut Baguette: Slice the baguette into equal parts about 6 to 10 inches long. For each baguette section, make an odd number (approximately 5 to 7) of thin vertical slices about 1/2 inch wide, cutting about three-quarters through the bread. This creates pull-apart sections while keeping the bread mostly intact.
  4. Spread Butter Mixture: Divide the butter mixture into two equal portions. Use a butter knife to spread a small amount of the first half deep inside each slice of the bread, ensuring the seasoned butter gets between each pull-apart piece. Reserve the second half for later.
  5. Add Cheese and Roast Beef: Slice the provolone cheese pieces in half to fit between slices. Place one half slice of cheese and one slice of roast beef between every two pull-apart slices of bread, layering them throughout each baguette section.
  6. Brush Remaining Butter: Brush the remaining half of the butter mixture over the tops and sides of each baguette section with a pastry brush to coat the outside evenly.
  7. Wrap in Foil: Wrap each prepared baguette section completely in aluminum foil, making sure no parts of the bread remain exposed for even cooking and moisture retention.
  8. Cook Sandwiches: Place the foil-wrapped sandwiches on the preheated grill and cook for 6–9 minutes, turning frequently, or bake in the oven for 10 minutes. Cooking times may vary with baguette thickness, and the goal is a toasty exterior and melted cheese inside.
  9. Prepare Au Jus Sauce: While sandwiches cook, mix the remaining au jus gravy mix with 2 cups cold water in a small saucepan. Bring to a boil over medium heat, whisking continuously, then reduce to a simmer to thicken slightly. This can also be prepared on a grill side burner, campfire, or ahead of time.
  10. Serve: Carefully unwrap the foil to release steam. Pull apart the sandwiches along the pre-made slices and serve immediately alongside the warm au jus sauce for dipping.

Notes

  • For best sandwich flavor and texture, use rare roast beef as it will cook slightly during heating.
  • Keeping the baguette slices partial and odd-numbered ensures easy pull-apart sandwiches with bread pieces at both ends.
  • If using a thicker baguette, increase cooking time to melt cheese thoroughly and toast bread.
  • Au jus sauce can be made ahead and reheated before serving.
  • These sandwiches are perfect for outdoor grilling or convenient oven cooking indoors.

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