Foil Pack French Dip Sandwiches Recipe
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.
- 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
