Recipe: Hot French Dip Sandwich With Cheese and Caramelized Onions

More times than not, when my mom asks what I’d like her to cook when she visits, I tell her that I would love to have a hot French dip sandwich. It is one of her famous recipes and it is absolutely amazing! The warm, crusty bread, thin cut meat, and gooey cheese slathered with a special spread cannot be beat!

The other thing that can’t be beat? Having your mama visit, help with the kids AND cook you dinner. She is such a blessing! Grandma of the year for sure!

Hot French Dip Sandwich

On her most recent visit, French dip made the menu and my oh my, it was the perfect winter meal. Here’s exactly how she takes this normal hot sandwich recipe from good to great!


  • 1 French baguette loaf
  • 1/2 pound thin cut roast beef from the grocery store deli
  • 8 slices Swiss cheese
  • 1 onion, sliced
  • butter and olive oil
  • Horseradish
  • Sour cream
  • Au jus and water
  • Foil


Preheat the oven to 350 degrees.

Slice the baguette in half length wise and cut into a few three or six inch sandwiches … three inches for kids or light eaters and six inches for adults. Butter one side of the bread and layer meat and cheese in between. Wrap each hot French dip sandwich in foil and pop into the oven for 10 minutes.

While the sandwiches warm heat a pat or two of butter and a pour of olive oil in a cast iron pan and add sliced onions. Toss to coat and over low heat stir frequently until the onion slices turn golden brown. Simultaneously, prepare your au ju dip according to the package instructions and mix horseradish and sour cream in a 1:1 ratio (more sour cream if you prefer less kick) in a separate bowl.

Remove foiled hot dip french dip sandwiches from the oven, open each sandwich and add onions, and coat the top bun with the horseradish/sour cream spread. Plate each sandwich with a small bowl of au jus for dipping and enjoy!

NOTES — This recipe can easily be doubled or tripled for a large crowd. One loaf will feed a family of two adults and a few small children. When it is my mom, husband, me, and three little ones we usually do two loaves and from that amount are well fed with a sandwich or two for leftovers. Of course, you can substitute cheese if your kids prefer something milder like colby jack and leave off the onions and spread for whoever isn’t a fan of those.

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