Foil Pack French Dip Sandwiches Recipe
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.
- 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
