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Tender & juicy London broil is the star of these French Dip Sandwiches with Caramelized Onion Au Jus, but slices from leftover holiday roasts would be equally delicious!
This post was sponsored by Pepperidge Farm. All opinions stated are my own. Thank you for supporting the brands that make this blog possible!
This is absolutely my favorite sandwich in the whole wide world. Give me roast beef, cheese, and onions on a crispy bun with a bowl of salty gravy and I’m the happiest girl on earth.
Bonus points for horseradish mayo hidden under the beef. Whoa.
JUST TAKE ME TO THE FRENCH DIP SANDWICHES ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy french dip recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
If I had to pick a preferred protein, it would totally be beef.
Chicken is “cleaner” and fish is less fatty, but I just can’t help myself. I love a juicy steak, a big fat cheeseburger, old-fashioned pot roast, and giant meatballs on my spaghetti.
I totally respect vegans, but I could never make that jump.
Good thing, too, since the holidays are knocking down our doors.
YIKES. Today is November, isn’t it? How is that even possible? Yesterday didn’t even feel like Halloween!
I was busy bopping around the house, doing some bedroom remodel things, and totally skipped out on treating the trick-or-treaters. I mean, our dog flips out whenever anyone is at the door anyway, so it would have been impossible to juggle him and the candy, anyway.
Of course, that didn’t stop one group of entrepreneurial kiddos to come to the door and ring the bell.
I didn’t even have our lights ON, but it’s motion activated, meaning they approached a dark porch.
Maybe things have changed, but I always thought that meant there were no candy bars at the inn.
Now I’m stuck with somewhere in the neighborhood of 400 lollipops. Woe is me.
I guess I can get crafty for the holidays?
So. These French Dip Sandwiches.
Yeah, so back on topic. How are you feeling about turkey?
Am I the only one who almost exclusively reserves my desire for a full bird to one day of the year?
Thanksgiving is my turkey holiday – everything is fair game for whatever fancy protein comes my way. Ham, lamb, prime rib…
Abe made me fall hard for prime rib last year, and his recipe will be the perfect beef for these French dip sandwiches if you’re not feeling prepping a London broil on Black Friday.
My favorite new addition to my French dips are these adorable Pepperidge Farm Stone Baked Artisan Rolls! I usually buy hoagie rolls for them, but since discovering these stone-baked, crispy outside, soft inside French rolls, I’ll never go back.
French dip sliders!
They’re single sized! No need to cut!
Plus, they come frozen, so I always have some handy for any occasion.
Pepperidge Farm always does it right with their baked goods. You can count on finding the simplest, finest ingredients on their labels, and no artificial preservatives.
Beautiful, hand-scored, crunchy dinner rolls that you didn’t have to make? Win.
Since you’ve gotta be feeling these French dip sandwiches as much as I am right now, grab some $1 off coupons and pick up a few bags of Pepperidge Farm Artisan Rolls (they come in multigrain, too!) on your next shopping trip.
Hold on to some for Thanksgiving…they’ll even be delish with your turkey dinner!
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French Dip Sandwiches with Caramelized Onion Au Jus
- 2 pounds London broil roast
- 3 shallots diced
- 3 cloves garlic minced
- 1/4 cup low-sodium soy sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon oil olive, avocado, sesame
- 1 teaspoon dried oregano
- 3 sprigs fresh thyme
- Kosher salt
- Black pepper
- Pierce roast with a fork and add it to a large zipper bag. Add shallots, garlic, soy sauce, vinegar, lemon juice, oil, oregano, and thyme to bag and seal. Massage into roast, the allow to marinate in refrigerator 2 hours, turning every 30 minutes.
- Preheat broiler to high, setting the rack on the second highest level. Spray a broiler pan with cooking spray.
- Remove roast from bag; scrape shallots and garlic from roast and discard. Retain marinade liquid and set aside. Sprinkle meat evenly with salt and pepper.
- Broil 4 inches from heat for 5-6 minutes on each side, or until desired degree of doneness. Let stand 10 minutes before slicing the beef thinly.
Caramelized Onion Au Jus
- In a large saute pan, add the reserved roast marinade, onions, and garlic. Stir for 5 minutes, until softened. Stir in the soup mix, then add the consomme, broth, wine, water, and Worcestershire. Bring it to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally. Add more water if needed.
- Remove from heat and pour the liquid through a fine strainer, reserving the liquid and onions in separate bowls.
- Heat oven to 400 degrees. Toast frozen rolls for 8-9 minutes, then remove and slice in half. Top with slices of beef, Havarti cheese, and caramelized onions. Toast the built sandwiches for 2 more minutes until the cheese is melted. Serve with bowls of au jus for dipping.