This homemade French dip sandwich recipe is the best you’ll ever taste. Made with tender, slow-roasted prime rib, sweet caramelized onions, melty provolone, and a rich au jus, it’s delicious on its own and even better served with my fluffy horseradish sauce and a side of crispy fries.

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Two halves of a French dip sandwich on a plate with fries, a cup of au jus next to it.

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French dip sandwiches might just be the best sandwich ever invented. I think of them as a fancy version of tomato soup and grilled cheese or French onion soup in sandwich form. Either way, they’re pure comfort food, and this version takes the classic to the next level by using prime rib instead of deli roast beef or cheaper cuts of meat.

Rather than relying on a slow cooker or Instant Pot, I keep things traditional by roasting the prime rib low and slow, then building the au jus from the flavorful pan drippings. I even use a few tips I learned from my friend who owns a French dip shop. The end result is a perfect meal you’ll want to make again and again!  

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

Prime Rib

  • Prime Rib – The best meat for this sandwich, a well-marbled boneless prime rib creates incredibly tender, juicy beef slices that make this recipe stand out from traditional versions. That said, you can substitute cheaper cuts like top round, eye of round, or beef chuck roast if preferred. 
  • Neutral Oil – I use this to help the herb rub adhere to the roast while promoting a beautifully browned crust.
  • Fresh Herbs and Seasonings – Kosher salt, rosemary, and thyme infuse the beef with flavor during the dry brine. Then, I always add freshly cracked black pepper just before baking to prevent the meat from tasting bitter.  

Au Jus

  • Vidalia Onion – These work best for the au jus, adding natural sweetness and depth to the base of the sauce. 
  • Garlic – Garlic cloves add rich, savory flavor that complements the beef. 
  • Tomato Paste – This forms the base of the sauce, deepening the color and adding incredible umami flavor. 
  • Fresh Herbs – A bay leaf and fresh thyme add subtle earthy, aromatic notes that balance the richness.
  • Red Wine – I use this to deglaze the pan and add complexity to the sauce with a touch of acidity. Use a dry red wine like Cabernet Sauvignon or Merlot for the best results. 
  • Beef Stock or Beef Broth – I use homemade beef stock, but store-bought also works. Don’t substitute chicken stock or vegetable stock, or you won’t get the same rich, beefy flavor. 
  • Beef Drippings – This is my secret ingredient for the best au jus! Reserved drippings from the prime rib enhance the au jus with even more beefy flavor. 
  • Celery – This adds subtle herbaceous flavor and depth.
  • Worcestershire Sauce – This adds extra tang and umami flavor, giving the sauce depth and an almost smoky taste. 
  • Butter – Make sure to use cold butter! Whisked in at the end, it creates a silky, glossy finish. 

Toppings and Serving

  • Caramelized Onions – I slowly cook white or Vidalia onions in oil and butter for a sweet, jammy topping. I sometimes like to add a pinch of granulated sugar for even more caramelization, but it’s optional. 
  • Horseradish Sauce – Skip store-bought sauces and make an easy homemade horseradish sauce using heavy cream, horseradish, sour cream, lemon juice, lemon zest, and salt. 
  • Cheese – Provolone cheese is the classic option for a French dip recipe, but Swiss, white cheddar, or any mild, melty cheese will work. 
  • Buns – I like to use baguettes, but hoagie rolls, French rolls, or any crusty roll will work. 

How to Make a Homemade French Dip Sandwich

1. Prepare the Prime Rib

A raw prime rib on a wire rack lined baking sheet.
1. Trim the meat. Pat the prime rib dry with paper towels. Then, trim off any excess surface fat, the silver skin, and ragged edges. Make sure to leave a uniform fat cap intact. This is key to the best flavor! 
Nick DiGiovanni rubbing a salt-herb blend over a raw prime rib.
2. Dry brine the meat. Tie the prime rib with butcher’s twine to create a cylinder. Then, pulse the salt-herb blend ingredients in a blender or food processor, and rub the mixture evenly over the prime rib. Place it on a rack set over a sheet pan, and refrigerate uncovered. 
Nick DiGiovanni sprinkling black pepper over a prime rib roast.
3. Season. Bring the roast back to room temperature, and pat the surface completely dry. Then, season it generously with freshly cracked black pepper. 
Nick DiGiovanni holding a baking sheet with a cooked prime rib roast and beef marrow bones.
4. Cook. Roast the prime rib and marrow bones until the internal temperature of the meat reaches 118-120°F (47-48°C).
Nick DiGiovanni covering a roasted prime rib with aluminum foil.
5. Rest. Tent the roast with aluminum foil, and let it rest at room temperature. This allows it to finish cooking and keeps the meat tender and juicy. 
Nick DiGiovanni searing a prime rib roast in a cast iron skillet.
6. Sear the beef. Reserve the beef drippings from the pan. Then, sear the beef on all sides until it’s deeply browned. 
Nick DiGiovanni transferring a cooked prime rib roast to a wire rack over a baking sheet.
7. Rest. Let the roast sit at room temperature to cool. Then, slice it in half, place it meat-side down on a sheet pan or plate, and let it rest for at least one hour. Or, transfer it to the fridge if you plan on assembling your French dip the next day. 

2. Make the Au Jus

White onions and celery cooking in a sauté pan.
8. Sauté. Heat the bone marrow in a pan over medium heat, add the onion, garlic, and celery, and sauté to soften. 
The base of an au jus mixture cooking in a sauté pan.
9. Combine ingredients. Add the beef drippings from the roast pan, and continue to sauté until fragrant. Add the tomato paste, and cook until the mixture is sticky and slightly darkened in color. 
Nick DiGiovani pouring red wine into a pan to make au jus.
10. Deglaze the pan. Add the red wine and beef stock, scraping any browned bits from the bottom of the pan. 
Nick DiGiovanni pouring au just sauce through a fine-mesh sieve.
11. Simmer and strain. Simmer the sauce until it thickens slightly. Then, stir in the Worcestershire, salt, and black pepper. Strain the liquid through a fine mesh sieve fitted with a cheesecloth. 
Nick DiGiovanni whisking butter into au jus.
12. Finish. Season to taste, stir in the cold butter, and set the sauce aside, keeping it warm. 

3. Caramelize the Onions

Onions cooking in a pot.
13. Cook the onion. Heat butter and oil in a wide sauté pan over medium heat. Add the onion, and cook low and slow until it’s soft and translucent. It shouldn’t be browned! 
Caramelized onions in a pan on a stovetop.
14. Caramelize. Add a splash of water to the pan, and continue to cook until the onions are deeply caramelized and golden brown in color. Keep warm until ready to serve. 

4. Make Horseradish Sauce

Nick DiGiovanni whipping cream to make horseradish sauce.
15. Whip the cream. Use a hand mixer, stand mixer, or whisk to whip the heavy cream until soft peaks form. 
A bowl of horseradish sauce, a spatula sticking out.
16. Combine ingredients. Stir the remaining ingredients in a bowl. Then, gently fold the mixture into the whipped cream, and chill the mixture in the fridge. 

5. Assemble and Serve

Nick DiGiovanni toasting two French baguette halves in a dry skillet.
17. Prep the buns. Toast the buns in the oven or in a dry pan until the edges are golden and fragrant. 
Nick DiGiovanni dunking prime rib slices in au jus sauce.
18. Dip the meat. Warm the au jus, and lightly dip the sliced meat into it. 
Nick DiGiovanni dunking half a French dip sandwich into a bowl of au jus.
19. Assemble. Top the toasted buns with thinly sliced beef. Then, add provolone cheese, and place the sandwich in a warm oven to melt the cheese. Top with caramelized onions, and enjoy warm with savory au jus for dipping, horseradish sauce, and French fries. 

Nick’s Tips for Success

  • Dry brine the prime rib. Season the roast and refrigerate it uncovered for 24 to 48 hours. This helps the seasoning penetrate the meat while drying the surface for a better crust.
  • Cook by temperature, not time. Every roast cooks differently. Use a reliable meat thermometer and pull the roast from the oven when the internal temperature reaches between 118-120°F (47-48°C) for medium-rare before resting.
  • Don’t skip the rest. Let the roast rest after roasting and again after searing. This keeps the juices in the meat and makes it much easier to slice thinly.
  • Slice against the grain. Thin slices cut against the grain create the most tender, easy-to-bite sandwiches.
  • Strain the au jus. Passing it through a fine-mesh sieve creates a smooth, restaurant-style dipping sauce.
5 from 1 vote

French Dip Sandwich Recipe

French dip sandwiches have always been one of my favorite comfort foods, but I wanted to create a version that felt worthy of a great steakhouse. Using slow-roasted prime rib, a rich au jus made from the pan drippings, sweet caramelized onions, and fluffy horseradish cream takes this classic sandwich to a whole new level!
Servings: 8 sandwiches
Two halves of a French dip sandwich on a plate with fries, a cup of au jus next to it.
Prep Time: 1 hour 30 minutes
Cook Time: 6 hours
Dry Brine & Rest Time: 1 day 2 hours
Total Time: 1 day 9 hours 30 minutes
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Equipment

  • Butcher’s Twine
  • 1 Small Food Processor or Blender
  • 1 Sheet Pan
  • 1 Wire Rack
  • 1 Roasting Pan with Rack
  • 1 Instant-Read Meat Thermometer
  • 1 Cast-Iron Skillet or Flat Top Griddle
  • 1 Large Sauté Pan
  • 1 Large Saucepan
  • 1 Fine Mesh Sieve
  • 1 Cheesecloth
  • 1 Hand Mixer or Stand Mixer
  • 1 Dutch Oven or Deep Fryer (For Fries)
  • 1 Spider Strainer or Slotted Spoon
  • Tongs
  • 1 Baking Sheet

Ingredients 

For the Prime Rib

  • 1 large (8-10 pound or 3½-4½ kilogram) boneless prime rib
  • ¼ cup (64 gram) kosher salt
  • ¼ cup (6-8 gram) fresh rosemary, leaves picked
  • ¼ cup (1-3 gram) fresh thyme, leaves picked
  • 2 tablespoon (30 milliliter) neutral oil
  • 2 tablespoon (14-16 gram) black pepper, freshly cracked
  • 1 marrow bone, sliced

For the Au Jus

  • 1 Vidalia onion, thinly sliced
  • 3 clove garlic, minced
  • 2 celery stick, cut into cubes
  • ½ cup (118 gram) beef drippings from cooked prime rib
  • 1 tablespoon (16 gram) tomato paste
  • ½ cup (118 milliliter) red wine
  • 2 cup (473 milliliter) beef stock
  • 1 bay leaf
  • 3 sprig fresh thyme
  • 1 tablespoon (15 milliliter) Worcestershire sauce
  • black pepper, freshly cracked
  • 1 tablespoon (14 gram) cold butter

For the toppings

Caramelized Onions

  • 4 tablespoon (56 gram) butter, divided
  • 1 tablespoon (15 milliliter) neutral oil
  • 4 medium onion, thinly sliced

Horseradish Sauce

  • 1 tablespoon (15 milliliter) heavy cream
  • ½ cup (115 gram) sour cream, or crème fraîche
  • ¾ cup (177 milliliter) prepared horseradish, drained
  • 1 teaspoon (5 milliliter) lemon juice
  • 1 teaspoon (2 gram) lemon zest
  • 1 teaspoon (6 gram) salt

For Serving

  • 4 slice provolone cheese
  • 8 crusty bread rolls, halved

For the fries

  • 3 large russet potato, skin on
  • 1 teaspoon (5 gram) baking soda
  • 3 tablespoon (54 gram) salt
  • Neutral oil, for frying (vegetable or peanut oil)
  • 1 teaspoon (3 gram) chicken bouillon powder
  • ½ teaspoon (1 gram) OSMO poultry seasoning, or similar herb blend

Instructions 

For the Prime Rib

  • Pat the prime rib dry. Trim away any excess fat, silver skin, and ragged edges, leaving about a ¼-inch (6 millimeter) fat cap. Tie the roast with butcher’s twine to create an even shape.
    1 large (8-10 pound or 3½-4½ kilogram) boneless prime rib
  • In a small food processor or blender, combine the kosher salt, rosemary, thyme, and oil. Pulse until a coarse herb paste forms. Rub the mixture all over the roast.
    ¼ cup kosher salt, ¼ cup fresh rosemary, ¼ cup fresh thyme, 2 tablespoon neutral oil
  • Place the roast on a wire rack set over a sheet pan and refrigerate uncovered for 24-48 hours.
  • Remove the roast from the refrigerator one to two hours before cooking. Pat the surface dry and season generously with freshly cracked black pepper.
    2 tablespoon black pepper
  • Preheat the oven to 250°F (121°C). Place the roast on a rack in a roasting pan or on a wire rack over a sheet pan. Arrange the marrow bones underneath the roast.
    1 marrow bone
  • Roast for three and a half to four hours, or until the internal temperature reaches 118-120°F (47-48°C) for medium-rare. (Cook by temperature, not time.)
  • Tent the roast loosely with foil and let it rest for 20 minutes to one hour. Reserve all of the pan drippings.
  • Heat a cast-iron skillet or flat-top griddle over high heat. Sear the roast on all sides until deeply browned and crisp.
  • Rest for another 20 minutes, then cut the roast in half and place it cut-side down on a sheet pan or plate. Rest for at least one hour, or refrigerate overnight before slicing for sandwiches.

For the Au Jus

  • In a saucepan over medium heat, cook the marrow bone until the marrow renders. Add the onion, garlic, and celery, and sauté for about five minutes.
    1 Vidalia onion, 3 clove garlic, 2 celery stick
  • Stir in the reserved beef drippings and continue cooking for three to five minutes, or until the vegetables are softened.
    ½ cup beef drippings from cooked prime rib
  • Add the tomato paste and cook until darkened and caramelized.
    1 tablespoon tomato paste
  • Pour in the red wine and beef stock, scraping up any browned bits from the bottom of the pan.
    ½ cup red wine, 2 cup beef stock
  • Add the bay leaf, thyme, Worcestershire sauce, and black pepper. Simmer for about 20 minutes, until slightly reduced.
    1 bay leaf, 3 sprig fresh thyme, 1 tablespoon Worcestershire sauce, black pepper
  • Strain through a fine-mesh sieve lined with cheesecloth. Taste and adjust the seasoning as needed.
  • Whisk in the cold butter until smooth. Keep warm.
    1 tablespoon cold butter

For the Caramelized Onions

  • Heat two tablespoons of butter, the oil, and the sliced onions in a large sauté pan over medium heat.
    4 tablespoon butter, 1 tablespoon neutral oil, 4 medium onion
  • Cook for about eight minutes, stirring occasionally, until the onions are softened and translucent.
  • Add a splash of water and continue cooking over low heat for 45-60 minutes, adding more water as needed, until the onions are deeply golden and caramelized. Keep warm.

For the Horseradish Sauce

  • Whip the heavy cream until soft peaks form.
    1 tablespoon heavy cream
  • In a separate bowl, stir together the sour cream, prepared horseradish, lemon juice, lemon zest, and salt.
    ½ cup sour cream, ¾ cup prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt
  • Fold the whipped cream into the horseradish mixture until light and fluffy. Refrigerate until ready to serve.

For the Fries

  • Cut the potatoes into ¼-inch (6 millimeter) batons. Rinse well, then place them in a pot of cold water with the baking soda and salt.
    3 large russet potato, 1 teaspoon baking soda, 3 tablespoon salt
  • Bring to a boil, then turn off the heat and let the potatoes sit for three minutes, or until the edges are just tender.
  • Drain and dry thoroughly on a wire rack or paper towels for at least 30 minutes (or refrigerate overnight).
  • Heat the oil to 300°F (150°C). Fry the potatoes in batches for four to five minutes, until pale but tender. Drain.
    Neutral oil
  • Increase the oil temperature to 375°F (190°C) and fry again for two to three minutes, until golden brown and crisp.
  • Toss immediately with the chicken bouillon powder, poultry seasoning, and a generous pinch of salt.
    ½ teaspoon OSMO poultry seasoning, 1 teaspoon chicken bouillon powder

Assemble the Sandwiches

  • Toast the rolls until lightly golden.
    8 crusty bread rolls
  • Warm the au jus and briefly dip the sliced prime rib into the hot liquid to warm it.
  • Pile the beef onto the toasted rolls and top with provolone cheese. Place in a warm oven just until the cheese melts.
    4 slice provolone cheese
  • Finish with caramelized onions and serve immediately with warm au jus for dipping, horseradish cream, and crispy fries.

Video

YouTube video

Notes

*I don’t recommend doubling the ingredients for this recipe. 
*Nutrition information does not include horseradish sauce or fries. 
Storage: 
– Prime Rib: Store leftover sliced or whole prime rib in an airtight container in the refrigerator for up to four days. Reheat gently in warm au jus to keep the meat tender and juicy. It can also be frozen for up to three months.
– Au Jus: Let the au jus cool completely before transferring it to an airtight container. Refrigerate for up to four days or freeze for up to three months. Reheat gently on the stovetop.
– Caramelized Onions: Store in an airtight container in the refrigerator for up to five days. Reheat in a skillet or microwave until warmed through.
– Horseradish Cream: Keep refrigerated in an airtight container for up to three days. Give it a quick stir before serving.
– French Fries: Fries are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to three days. Reheat in the oven or air fryer at 400°F (205°C) for five to eight minutes or until hot and crispy.
– Assembled Sandwiches: For the best texture, store each component separately and assemble just before serving. If already assembled, refrigerate for up to two days and reheat in the oven until warmed through, serving with freshly warmed au jus.

Nutrition

Serving: 1sandwich, Calories: 1555kcal, Carbohydrates: 12g, Protein: 65g, Fat: 136g, Saturated Fat: 54g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 57g, Trans Fat: 0.3g, Cholesterol: 289mg, Sodium: 3926mg, Potassium: 1328mg, Fiber: 2g, Sugar: 5g, Vitamin A: 342IU, Vitamin C: 10mg, Calcium: 85mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Shyanne Reynolds says:

    5 stars
    This recipe might’ve ruined all other French dips for me!