Foil Pack French Dip Sandwiches made easy in a foil pack. Perfect for grilling, taking camping, or even cooking in your oven! (Great make ahead option)
Foil Pack French Dip Sandwiches
These french dip sandwiches make such a fun dinner! They’re SO simple and everyone will love getting their own packet of “miniature” sandwiches! Not to mention, who doesn’t love having a dip on the side?!
Not only do they make a great weeknight dinner (fast + easy), they are also the perfect thing to bring camping or to enjoy over a camp-out. You can make the sandwiches beforehand — just pack the foil-wrapped sandwiches in a big ziplock bag (and if you want the dip: the remaining au jus, a campfire pot, whisk, and some water) and throw it all in a cooler. Come dinner time, you can throw the sandwiches over the grill and prepare the au jus sauce. (Or prepare it beforehand and just warm it up over the fire).
These foil pack french dip sandwiches are also perfect for over the grill (this is our favorite way to enjoy them!) and if your grill has a side burner, you can make the au jus while they’re cooking.
However you make these I’m sure you’ll love them!
More Delicious Foil Pack Dinners:
Foil Pack French Dip Sandwiches
Ingredients
- 1/2 cup (8 tablespoons) unsalted butter softened to room temperature
- 1 package au jus gravy mix divided
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried minced garlic
- 1/2 teaspoon onion powder
- Heavy Duty Foil
- 1 long/large (or 2 smaller) baguettes
- 1 pound deli roast beef (ask for rare, since it's getting cooked)
- 1 package pre-sliced (12 slices total) provolone cheese
Instructions
- Preheat a grill to medium-high heat (400 degrees) or the oven to 400 degrees F.
- Start by making the butter mixture. Combine the softened (not melted) butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder in a bowl. Stir until ingredients are completely combined and set aside.
- Cut the baguette into equal parts of about 6-10 inches in length. Next, make an ODD number of thin slices (approx. 1/2 inch wide) into each piece of the baguette, cutting only about 3/4 the way through. It's important there are an ODD number of slices so that each sandwich has 2 pieces of bread.
- Separate the butter mixture created in step 2 into 2 equal parts. Using a butter knife, spread a small amount of the mixture inside each slice of bread. Save half of the mixture for later.
- Slice the individual pieces of cheese in half and place 1 piece, along with 1 piece of roast beef, in-between every two "slices" of bread. (Again, these will be individual pull-apart sandwiches, so you don't want cheese and meat in-between each slice).
- Take the other half of the butter mixture and brush it along the tops and sides of each of the sandwiches with a pastry brush.
- Wrap each baguette section completely in foil. Make sure none of the bread is exposed.
- Place in the preheated oven for 10 minutes or the preheated grill for 6-9 minutes (turning frequently) or until bread is toasty and cheese is melted. If you have a thicker baguette it will take longer.
- While the sandwiches are cooking, prepare the au jus. Take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken. (You can do this on the side burner of a grill or even over a campfire OR make ahead of you bring these sandwiches camping)
- Remove foil packs and open carefully to let the steam escape. Pull apart the sandwiches and enjoy with the au jus sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made as directed and was excellent! I do have left overs is there a way to reheat?
Thank you
FANTASTIC!! I made a Mississippi Pot Roast, shredded and used this for the Beef. Drool Worthy Recipe, thanks so much for sharing with all of us.
With love from Marshall, MN!
Yay!! So glad to hear these were a hit! Thank you so much Tammy!
LOVE this recipe for our camping dinners- I also add a large single slice of onion between the bread slices for additional flavor and we love cooked onions with our French Dips.
The onion sounds delicious! So happy you’ve enjoyed these on camping trips 🙂
This is an awesome recipe! Did some searching for new camping recipes and ran across this one . We cooked it over a campfire and it turned out fantastic! We now have a new favorite! Thanks so much!!
So happy to hear it 🙂
This was the *BOMB* for camping. The butter is what sends the whole thing over the top. Really awesome. Thank you for sharing.
Yay! So glad to hear that, thanks for the comment Wendy 🙂
These sandwiches are out of this world. I added sauteed pepper and onions to each sandwich.
These were a hit. Will make again.
Yay! Thrilled to hear these were a hit 🙂
Can these be prepared and frozen to put on my Traeger at a later date?
Sorry I’m not sure; I’ve never tried that! I’m concerned the bread would get pretty soggy though
This looks delicious. I would love to make for my son & his pregnant wife, as I am trying to pack their freezer with quick meals..Could I freeze the sandwiches & make gravy as needed…thanks
Sorry Carol I haven’t ever tried freezing these!
This recipe is so easy and is delicious!
I have prepared this 3x on Boy Scout camping trips. The adults love it, the Scouts now love it too! Easy clean up, very few dishes.
Thank you very much
Brad
I am so happy to hear this! Thanks so much Brad! 🙂
One serving size is what?
The entire recipe divided into 4 equal parts
When spreading the butter mixture do you put it between EACH slice of bread or only the surfaces where the meat and cheese go? Thanks!
In between each slice of bread 🙂