Introduction

Foil Pack French Dip Sandwiches are a fun and easy way to enjoy a classic deli favorite with minimal fuss. Tender roast beef, melted provolone, and savory garlic butter all wrapped in warm baguette—perfect for sharing and dipping in flavorful au jus.

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 the 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 combined and set aside.
Step 3: Cut the baguette into sections about 6–10 inches long. Make an odd number of thin slices (about 1/2 inch wide) into each section, cutting about 3/4 of the way through. This ensures each sandwich has two pieces of bread.
Step 4: Divide the butter mixture into two equal parts. Spread some of the mixture inside each slice of bread using a butter knife, reserving the other half for later.
Step 5: Cut each provolone slice in half. Place one piece of cheese and one piece of roast beef between every two bread slices to create individual pull-apart sandwiches.
Step 6: Brush the remaining butter mixture on the tops and sides of the baguette sections using a pastry brush.
Step 7: Wrap each baguette piece completely in foil, making sure no bread is exposed.
Step 8: Cook the foil packs in the oven for 10 minutes or on the grill for 6–9 minutes, turning frequently, until the bread is toasty and the cheese has melted. Thicker baguettes may require longer cooking.
Step 9: While sandwiches cook, prepare the au jus by placing the remaining au jus gravy mix in a small saucepan with 2 cups cold water. Whisk and bring to a boil, then reduce heat and simmer until slightly thickened.
Step 10: Carefully remove the foil packs and allow steam to escape. Pull apart the sandwiches and serve with the warm au jus for dipping.

Tips & Variations

Use rare roast beef for the best texture, as it will cook slightly during baking without drying out.
Try different cheese varieties like mozzarella or Swiss for a unique twist.
If you don’t have a grill, baking in the oven works perfectly to melt cheese and toast bread.
Add caramelized onions or sautéed mushrooms inside for extra flavor.
For a spicier kick, sprinkle some crushed red pepper flakes into the butter mixture.

Storage

Store leftover sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat wrapped in foil at 350°F in the oven until warmed through, or unwrap and heat briefly in a microwave. The au jus can be stored separately in the fridge for up to 3 days and reheated on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or a crusty roll can be used. Just make sure it’s thick enough to hold the fillings without becoming soggy.

Is it possible to make these sandwiches ahead of time?

You can assemble the sandwiches and keep them wrapped in foil in the refrigerator for a few hours before cooking. Just bake or grill them right before serving to enjoy warm, melty sandwiches.

Foil Pack French Dip Sandwiches Recipe

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★★★★★

4.4 from 56 reviews

Foil Pack French Dip Sandwiches are a delicious, easy-to-make meal perfect for grilling or oven baking. Featuring tender roast beef layered with provolone cheese inside buttery, seasoned baguettes, these sandwiches are cooked to melty perfection in foil packets, served alongside a savory au jus dipping sauce for an irresistible flavor experience.

Author: Lena
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Sandwich
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 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 going to be cooked)
12 slices provolone cheese (1 pre-sliced package, each slice halved)
Remaining au jus gravy mix (about 2 tablespoons from the package)
2 cups cold water (for au jus)

Instructions

Preheat Grill or Oven: Preheat a grill to medium-high heat (about 400°F) or preheat your oven to 400°F to prepare for cooking the foil packs.
Make Butter Mixture: In a bowl, combine the softened unsalted butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder. Stir until fully mixed and set aside.
Prepare Baguette: Cut the baguette into equal sections about 6 to 10 inches long. Then, make an odd number of thin slices (approximately 1/2 inch wide) into each section, slicing about three-quarters of the way through but keeping the bottom intact. This creates sections that pull apart easily while maintaining structure.
Spread Butter Mixture Inside Bread: Divide the butter mixture into two equal portions. Spread the first half evenly inside each slice of bread created in the previous step, careful to coat every slice.
Layer Cheese and Roast Beef: Slice each provolone cheese piece in half. Insert one half slice of cheese and one slice of roast beef between every two bread slices to create individual pull-apart mini sandwiches within each baguette section.
Brush Remaining Butter Mixture: Use the remaining butter mixture to brush generously on the tops and sides of each baguette section to add flavor and help achieve a golden crust when cooked.
Wrap in Foil: Wrap each baguette section tightly and fully in aluminum foil, ensuring no bread is exposed to avoid drying out during cooking.
Cook Sandwiches: Place the foil-wrapped sandwiches in the preheated oven for about 10 minutes or on the grill for 6 to 9 minutes, turning frequently. Cook until the bread is toasted and cheese is melted, adjusting time if baguettes are thicker.
Prepare Au Jus Sauce: While sandwiches cook, whisk the remaining au jus gravy mix with 2 cups of cold water in a small saucepan over medium heat. Bring to a boil, then simmer to slightly thicken the sauce. This can be done on a grill side burner, campfire, or stovetop.
Serve and Enjoy: Carefully remove foil packs from heat and open to release steam. Pull the mini sandwiches apart and serve immediately with the warm au jus for dipping.

Notes

Use rare roast beef as it will further cook during the heating process, ensuring it remains tender and juicy.
Ensure an odd number of cuts are made in the baguette so that each sandwich mini-section has two pieces of bread.
If using thicker baguettes, increase cooking time to ensure cheese melts thoroughly.
Au jus sauce can be made ahead and reheated as needed.
These sandwiches can be made on a grill or in an oven, making them versatile for indoor or outdoor cooking.

Keywords: French Dip Sandwiches, Roast Beef Sandwich, Au Jus, Foil Pack Sandwiches, Grilled Sandwiches, Oven Baked Sandwiches