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French Dip Sandwiches Recipe

French Dip Sandwiches

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (130)

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Average Rating:

Total Reviews: 130

Showing 31-40 of 130

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  • on January 22, 2010

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    I toasted the bread added white cheese (monterey jack or monster. This was perfect. My husband & I loved it! I'll be making this again and again.

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  • on January 15, 2010

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    As a novice, when I think of adding flour to liquid, I think of trying to thicken something and at first the tablespoon of multipurpose worried me: not the case here. That's why Rachel has a cooking show, though, and I don't. Person above suggesting using Swiss thinks like I do, and same gal suggested warming sandwiches in tin foil- brilliant and never ocurred to me. Only difference from Rae's was I used crusty French bread, placed the deli beef on the bread topped with aged Sara Lee Swiss and wrapped in foil (without au jus and warmed in oven at 200 for an hour waiting to serve. Also like smart person using foil, I used onion (one large slice chopped up since shallots are smaller and milder than onions. One final difference: I used a jigger/splash of old Merlot (7 days that we never finished instead of sherry, and the au jus was fantastic. Finally, the Montreal Steak seasoning sprinkled on the meat before putting on bread and into oven was also fantastic. Great served with Cole slaw or potato salad. Really great recipe.

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  • on December 28, 2009

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    Wow! This recipe is perfect for leftover roast beef. I used vermouth instead of sherry, since that is what I had in the house. This is delicious. We added a slice of Swiss cheese to the sandwiches, and it was the perfect finishing touch. Thanks again, Racheal, for great, quick and easy recipes!

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  • on December 08, 2009

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    I was looking for an quick and easy fix to a craving and of course Rachel Ray delivered. I used pastrami instead of roast beef - mainly for the taste - and dipped the the meat in the au jus before fixing the sandwiches. It turned out great for my boyfriend and I because it wasn't a 2 hour long process. Thanks Rachel!

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  • on November 11, 2009

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    This French Dip Sandwich is the best I've ever had!!! I used onions instead of shallots and I browned the bread and topped it off with swiss cheese and let it melt with the meat on the bread while wrapped in foil. I made french fries and corn on the cob with it for an awesome dinner. It was super fast and super good. I will be making this sandwich for a long time. My husband stated "there is only 1 thing I would do different......... make more."

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  • on October 27, 2009

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    I highly recommend using the Sherry even though it optional. The more the better as I find this gives the Au Jus the true taste of a French Dip. I like to top off with Swiss or Provolone cheese.

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  • on October 15, 2009

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    Loved the AuJus! So tasty.

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  • on April 28, 2009

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    Yes it really is that good! I was out of sherry, so used a splash of dry vermouth...served it on leftover homemade french bread from the weekend with oven fries on the side. My husband said it was the best french dip he ever had. This is definitely going into my weeknight rotation.

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  • on March 15, 2009

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    Recipe is so simple for wonderful results - Everyone at the table agreed it was the best french dip sandwich they had ever had. I used ciabatta bread so it would hold up to the au jus sauce. Also placed a piece of provolone on top of the meat and broiled for a minute to melt the cheese and toast the bread.

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  • on March 03, 2009

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    so i made this recipe over the weekend and the results were fantastic. i made a double batch of the sauce and let it do its things for a while in a crock pot and added the meat to half of the sauce before assembling the sandwiches and OMG it was tasteeeeeeeeeeeee! the only change i made was adding a little garlic butter on one side of the roll before putting the cheese on. everyone loved them and wanted more.

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