Introduction

Foil Pack French Dip Sandwiches are a delicious and easy way to enjoy a classic diner favorite at home. Juicy roast beef and melted provolone are brushed with flavorful butter and wrapped in foil for a perfectly toasted, pull-apart sandwich experience. Serve with savory au jus for dipping and you’ve got a crowd-pleaser in less than 30 minutes.

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 mixed 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 keeps the sandwich intact but easy to pull apart.
Step 4: Divide the butter mixture into two equal parts. Use a butter knife to spread some of the mixture inside each bread slice. Save the remaining half for later.
Step 5: Slice the provolone pieces in half. Place one piece of cheese and one slice of roast beef between every two slices of bread, creating individual pull-apart sandwiches.
Step 6: Brush the remaining butter mixture over the tops and sides of each sandwich section using a pastry brush.
Step 7: Wrap each baguette section tightly with foil, ensuring no bread is exposed.
Step 8: Cook the foil packs in the preheated oven for about 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 times.
Step 9: While sandwiches cook, prepare the au jus by heating the remaining au jus gravy mix with 2 cups cold water in a small saucepan over medium heat. Whisk until boiling, then reduce to a simmer until slightly thickened.
Step 10: Carefully remove foil packs from heat, open to release steam, and pull apart the sandwiches. Serve immediately with warm au jus for dipping.

Tips & Variations

Use rare roast beef for juicy results, as it will continue cooking inside the foil wrap.
For extra flavor, add sautéed onions or mushrooms between the bread slices before cooking.
Try swapping provolone for Swiss or mozzarella cheese for a different twist.
If you don’t have a grill, the oven method works just as well and keeps the kitchen cool.

Storage

Store leftover sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven still wrapped in foil for 10-15 minutes until warmed through and cheese melts again. Avoid microwaving to keep the bread from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sandwiches ahead of time?

Yes, you can assemble the sandwiches and wrap them in foil a few hours before cooking. Keep them refrigerated until ready to bake or grill.

What can I use if I don’t have au jus gravy mix?

You can make a simple au jus by mixing beef broth with a splash of Worcestershire sauce and a pinch of garlic and onion powder. Simmer until slightly reduced for a flavorful dip.

Foil Pack French Dip Sandwiches Recipe

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4.8 from 75 reviews

Delicious Foil Pack French Dip Sandwiches featuring tender roast beef and melted provolone cheese layered in buttery, seasoned baguette slices, cooked to golden perfection in foil and served with savory au jus for dipping. Perfect for an easy, flavorful meal whether grilled or oven-baked.

Author: Stella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Sandwiches
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)
12 slices provolone cheese (1 pre-sliced package, slice each in half)

Au Jus

Remaining au jus gravy mix from the package (about 2 tablespoons)
2 cups cold water

Instructions

Preheat Grill or Oven: Preheat your grill to medium-high heat (400°F) or your oven to 400°F to ensure proper cooking temperature.
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. Mix thoroughly until well blended and set aside.
Cut Baguette: Slice the baguette into 6–10 inch sections. Within each section, make an odd number of thin slices about 1/2 inch apart, cutting about three-quarters of the way through. The odd number of slices ensures each sandwich segment has two pieces of bread.
Spread Butter Mixture: Divide the butter mixture into two equal portions. Using a butter knife, spread one portion inside each slice of the baguette increments. Reserve the other half for later.
Add Cheese and Roast Beef: Cut each provolone slice in half. Place one cheese half and one piece of roast beef between every two bread slices to create pull-apart sandwiches without filling between every slice.
Brush Remaining Butter Mixture: Brush the remaining butter mixture on the tops and sides of each foiled baguette section using a pastry brush for extra flavor and browning.
Wrap in Foil: Completely wrap each baguette segment in foil, sealing tightly so no bread is exposed to prevent drying out during cooking.
Cook Sandwiches: Place foil-wrapped baguette sections on the grill for 6–9 minutes, turning frequently, or in the oven for 10 minutes until the bread is toasted and cheese melted. Thicker baguettes may require additional time.
Prepare Au Jus Sauce: While sandwiches cook, combine the remaining au jus gravy mix with 2 cups of cold water in a small saucepan over medium heat. Whisk and bring to a boil, then reduce to simmer for a few minutes until slightly thickened. This can be done on a grill side burner, campfire, or ahead of time.
Serve: Carefully remove foil wraps to allow steam to escape. Pull apart the sandwich sections and serve hot alongside the savory au jus for dipping.

Notes

Use rare roast beef for best results since it will cook further wrapped in foil.
Ensure the baguette slices are cut three-quarters through, not all the way, to keep the sandwich intact.
You can prepare the au jus ahead of time and warm before serving if desired.
Adjust cooking time if your baguette is thicker or if cooking on a grill with uneven heat.
These sandwiches are perfect for outdoor grilling, camping, or easy oven baking at home.

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