Easy French Dip Sandwiches are perfect for a quick weeknight dinner, weekend lunch, or game day party. Use your favorite rolls and either Provolone or Mozzarella cheese, because they melt so well, for an easy meal.
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My family loves beef. So when I went through my recipe box looking for inspiration I came across these easy French dip sandwiches that I have not made in a very long time.
Not quite sure why I’ve not made them in a while because we usually have roast beef in the fridge, either leftover or from the deli. My family asks for them regularly.
When I found this recipe in my recipe box, I doctored it up just a bit with the addition of Worcestershire sauce. Something my husband is not a big fan of but doesn’t notice in this recipe.
I find the Worcestershire sauce adds a great flavor to the canned French onion soup. I’m not usually a fan of using canned soups but I do so for quick convenience. They can be a great beginning for sauces in some recipes.
What Can I Serve With French Dip Sandwiches?
Yummy sides for these sandwiches that are family-friendly include:
- Fried Onion Strings
- Mac and Cheese from Cheese Curd in Paradise
- Creamy Coleslaw
- Homemade Double Fried French Fries from An Affair from the Heart
- Potato Chips
- 2 cans (10-1/2 ounces) condensed French onion soup, undiluted
- 1 tablespoon Worcestershire sauce
- 2/3 cup water
- 2 pounds of not too thinly sliced deli roast beef
- 8 slices provolone cheese (Or 2 cups shredded Mozzarella)
- 4 hoagie rolls, split but not cut through
- Preheat oven to 300°F. In a large saucepan over medium heat combine the soup, Worcestershire sauce, and water. Stir gently. Add roast beef slices. Heat thoroughly and until soup being to bubble.
- Once the roast beef is warm, evenly divide it among the 4 hoagie rolls. Top with 2 slices of Provolone or about 1/2 cup of shredded Mozzarella.
- Place each sandwich on a rimmed baking sheet. Heat sandwiches in the oven until cheese is melted, about 6 - 9 minutes. Ladle onion soup into small ramekins and serve for dipping.
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Originally published January 9, 2018 and updated April 21, 2021.