Dinner

Ground Beef French Dip Sandwich Recipe

ByHailey Reed February 22, 2026February 22, 2026

Introduction

The Ground Beef French Dip Sandwich is a flavorful twist on the classic dip, combining tender shredded beef simmered in a savory broth with melted cheese on crusty rolls. This easy and satisfying recipe delivers comforting flavors perfect for a hearty lunch or dinner.

Three sandwiches on a wooden board each have a light golden brown bun with a slightly shiny, soft texture. Inside each bun is a thick layer of ground beef mixed with small bits of onion, cooked to a dark brown color with a juicy texture. On top of the meat is a layer of melted white cheese with a smooth and slightly creamy look, covering the meat unevenly. Next to the sandwiches is a white cup filled with a dark brown broth with small green herbs floating on top. The whole scene is set on a white marbled surface with a gray cloth partly visible under the board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1.5 pounds ground beef (80/20 blend recommended for flavor)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
4 cups beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
6 crusty rolls (French rolls, hoagie rolls, or similar)
6 slices provolone cheese (or Swiss, if preferred)
Optional: Butter, for toasting rolls

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 2: Increase the heat to medium-high. Add the ground beef to the pot, breaking it up with a spoon. Cook, stirring frequently, until the beef is browned all over. Drain off any excess grease.
Step 3: Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute, allowing the herbs to release their fragrance.
Step 4: Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (fond).
Step 5: Add the Worcestershire sauce and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours.
Step 6: After simmering, remove the bay leaf. Strain the au jus through a fine-mesh sieve into a separate bowl or container. Discard the solids (onions, garlic, and beef).
Step 7: Taste the au jus and adjust the seasoning with salt and pepper as needed.
Step 8: After straining the au jus, return the cooked ground beef to the pot. Using two forks, shred the beef into smaller pieces.
Step 9: Add about 1 cup of the strained au jus back to the pot with the shredded beef. You can add more au jus if needed, depending on your preference.
Step 10: Simmer the beef in the au jus for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
Step 11: If desired, lightly butter the inside of each roll.
Step 12: Toast the rolls under a broiler or in a toaster oven until lightly golden brown.
Step 13: Divide the shredded beef mixture evenly among the rolls.
Step 14: Top each sandwich with a slice of provolone cheese (or Swiss).
Step 15: Place the sandwiches under the broiler or in a toaster oven until the cheese is melted and bubbly.
Step 16: Serve the sandwiches immediately with the remaining au jus for dipping.

Tips & Variations

Use Swiss cheese instead of provolone for a nuttier flavor.
Adding a splash of red wine to the au jus while simmering deepens the richness.
For extra crispy rolls, toast them with a little butter before adding the beef.

Storage

Store leftover beef mixture and au jus separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a saucepan with a splash of au jus to keep it moist. Assemble sandwiches and melt cheese just before serving for best results.