Campbell’s French Dip Sandwich Recipe: Au Jus Soaked to Perfection

There’s a reason the French dip sandwich remains a classic—tender roast beef, toasted bread, and rich au jus create the perfect bite every time.

Using Campbell’s as the base for the au jus ensures deep, savory flavor without the guesswork. This method delivers restaurant-quality results at home with minimal effort.

Ingredients for Campbell’s French Dip Sandwich

Tender roast beef, toasted rolls, and rich au jus come together for this timeless sandwich.

The roast beef is paramount for authentic flavor and texture. Request thinly sliced deli roast beef at the counter—it soaks up the au jus better than pre-packaged. For the rolls, fresh bakery French rolls provide the right structure. Campbell’s Beef Consommé is non-negotiable for that signature depth; most major supermarkets stock it in the soup aisle alongside other Campbell’s products.

No consommé? Double the beef broth with an extra teaspoon of soy sauce for similar intensity. The provolone can be swapped for Swiss or Gruyère if preferred. For gluten-free, use gluten-free rolls and verify your consommé and soy sauce are certified. The Worcestershire sauce is traditional but can be omitted if avoiding anchovies.

Assemble just before serving to prevent sogginess. Leftovers store 3-4 days refrigerated, though the au jus is best fresh. Reheat au jus gently on the stove—microwaving can make it too salty as it reduces. The rolls toast best the day they’re bought.

Step-by-Step Instructions for French Dip Sandwich

Master the technique for tender beef and rich au jus that defines this classic sandwich.

Step 1: Craft the Au Jus Base

In a medium saucepan, combine the 1 can Campbell’s Beef Consommé, 1 cup Beef Broth, 1 tbsp Worcestershire Sauce, 1 tsp Soy Sauce, 0.5 whole Yellow Onion (thinly sliced), and 2 cloves Garlic Cloves (minced). This combination builds the deep, savory foundation.

Bring to a gentle simmer over medium heat, then reduce to low heat. Let it cook for 15 minutes until the onion slices are translucent and the liquid has reduced slightly. Stir in the 0.5 tsp Black Pepper and keep warm while you prepare the sandwiches.

Step 2: Toast and Prepare the Rolls

Split the 4 whole French Rolls horizontally without cutting all the way through. Spread the cut sides with the 2 tbsp Unsalted Butter, dividing it evenly. Toast in a skillet over medium heat for 2-3 minutes per side until golden brown and crisp.

Once toasted, spread each roll with the 2 tbsp Dijon Mustard, dividing it evenly among the four sandwiches. This adds a tangy contrast to the rich beef and au jus. Set the prepared rolls aside while you warm the meat.

Step 3: Warm the Roast Beef

Arrange the 1.5 lb Roast Beef (thinly sliced) on a microwave-safe plate. Cover with a damp paper towel and microwave on high for 30-45 seconds just until warmed through. Be careful not to overheat—the beef should remain tender and juicy.

Alternatively, you can warm the slices in a dry skillet over low heat for 1-2 minutes, turning occasionally. The beef is ready when it’s just heated through and still flexible, not stiff or dry.

Step 4: Assemble and Melt the Cheese

Divide the warmed roast beef evenly among the prepared French Rolls, piling it high on the bottom halves. Top each with one of the 4 slices Provolone Cheese Slices. Place the sandwiches under a preheated broiler for 1-2 minutes until the cheese is fully melted and bubbly.

Watch closely to prevent burning. The cheese should be completely melted with some golden spots, but the rolls shouldn’t darken further. Remove from the broiler and immediately close the sandwiches with the top halves.

Step 5: Serve with Au Jus for Dipping

Strain the prepared au jus to remove the onion and garlic pieces, then pour it into individual dipping cups. The liquid should be rich and aromatic, with a deep amber color. Serve each sandwich with a cup of the hot au jus on the side.

For the perfect bite, dip the sandwich into the au jus just before eating, allowing the juices to soak into the bread slightly without making it soggy. The contrast of the crisp toasted roll, tender beef, and savory dipping sauce completes the experience.

Perfect Pairings for This campbells french dip sandwich

Classic Side Dishes

Crispy shoestring fries are my go-to pairing—they soak up extra au jus beautifully. For a lighter option, try a simple green salad with a tangy vinaigrette to cut through the richness. 🥗

Soup Companions

A small cup of French onion soup makes for a comforting combo. The caramelized onions echo the au jus flavors. I also love creamy tomato soup for a contrasting texture.

Beer Pairings

Dark beers like Guinness or Sam Adams Black Lager complement the beefy depth. For something lighter, a crisp lager or pilsner cleanses your palate between bites. 🍺

Wine Options

A bold Cabernet Sauvignon stands up to the rich flavors, while a Merlot offers a smoother pairing. For white wine lovers, Chardonnay with its buttery notes works surprisingly well.

Pickled Vegetables

Serve with pickled jalapeños or banana peppers for a tangy crunch. The acidity balances the richness perfectly. I always keep a jar in my fridge for sandwiches.

Dessert Finish

End with chocolate chip cookies for a sweet contrast. A warm apple crisp also pairs nicely, especially in cooler months. The sweetness complements the savory sandwich beautifully.

Frequently Asked Questions