Slow-cooked beef brisket layered into toasted rolls with caramelized onions and a side of rich au jus—this is my kind of sandwich comfort food. The tender meat, savory broth, and optional gooey cheese make every bite pure satisfaction.

Beef French Dip with Au Jus

Why You’ll Love This Recipe

I love how this recipe delivers a restaurant-style sandwich right in my own kitchen. The brisket becomes melt-in-your-mouth tender after hours of gentle cooking, and the onions develop a natural sweetness that pairs beautifully with the beef. I get the added bonus of an irresistible au jus for dipping, making each bite flavorful and juicy. Plus, it’s a great make-ahead option for feeding a crowd or enjoying a cozy weekend meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 pounds beef brisket flat half
2 tablespoons vegetable oil
2 large sweet onions, cut into 1/4-inch slices
2 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
1 package (1-1/4 ounces) dry onion soup mix
1 teaspoon minced garlic
8 to 10 French rolls, split and toasted
Sliced provolone or Swiss cheese (optional)

Directions

I cut the brisket into 3 to 4 pieces. I heat oil in a stockpot over medium heat until hot, then brown the brisket pieces evenly. I remove them and set aside.
I add onions to the stockpot and cook them on low heat for 18 to 22 minutes until lightly caramelized, stirring occasionally.
I stir in broth, soy sauce, soup mix, and garlic, then return the brisket to the pot. I bring it to a boil, reduce the heat, cover tightly, and simmer for 2½ to 3 hours until fork-tender. (Alternatively, I cook it covered in a 325°F oven for the same amount of time.)
I remove the brisket and keep it warm. I skim fat from the cooking liquid.
I carve the brisket against the grain into very thin slices, divide it among the rolls, and top with the prepared onions. I add cheese if I’m in the mood.
I close the sandwiches and serve them with the cooking liquid on the side for dipping.

Servings and timing

This recipe makes about 10 servings and takes around 4 hours in total, including cooking and prep.

Variations

I sometimes swap the brisket for chuck roast for a slightly different texture.
I add a splash of red wine to the broth for a deeper flavor.
I swap Swiss for pepper jack cheese when I want a little kick.
I toast the bread with garlic butter for extra richness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I keep the meat in the au jus to prevent it from drying out. To reheat, I gently warm the beef and broth on the stovetop or in the microwave until heated through. If freezing, I place sliced brisket in the au jus in freezer-safe containers for up to 3 months.

FAQs

How thin should I slice the brisket?

I slice it as thin as possible against the grain to ensure tenderness and easy stacking in the sandwich.

Can I make this in a slow cooker?

Yes, I brown the meat and onions first, then transfer everything to the slow cooker and cook on low for 7–8 hours.

What’s the best bread for a French dip?

I prefer sturdy French rolls or hoagie rolls—they hold up well when dipped in the au jus.

Can I make the onions ahead of time?

Yes, I caramelize them a day in advance and store them in the fridge until ready to assemble the sandwiches.

How do I prevent the brisket from drying out?

I keep it in the cooking liquid after slicing and reheat it gently to maintain moisture.

Conclusion

This beef French dip with au jus is my go-to when I want a hearty, satisfying meal that feels special but is surprisingly easy to make. The combination of tender brisket, caramelized onions, melted cheese, and rich dipping broth makes it a recipe I come back to again and again.