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.
I don’t understand when you say wrap each baguette section in foil. Don’t you just wrap the baguette as a whole or are you putting foil between each sandwich then wrapping the whole thing?
The two sections you cut the baguette in to
This looks fantastic! Planning to make it for an upcoming camping trip – I’m wondering what can be prepped in advance?
Thanks Shannon! It can all be prepared in advance! The aju sauce is usually easier to make camping but you can even make that ahead of time and heat over the camp fire! 🙂
This recipe is amazing!!! Usually recipes i get off of Facebook or pinterest are missing some ingredient and i have to tweak it to my liking. That was not the case here! I made it at home in my oven with London broil from kroger. My husband was very satisfied! Definitely be making this again! Thank you for posting it! And i will be checking out your other recipes!
YAYY! I am so thrilled to hear this! Thanks so much! 🙂
I see people mention that they’ve cooked it over a campfire, but never mentioned the average time they leave it over the fire. I know it will vary due to the height of the flames and the heat coming from the coals. I just need a guesstimate. Thanks
Fantastic recipe! My 14 year old and I devoured these! So so so good! I especially liked the butter spread. 5/5 stars!!
Thanks so much Cate! 🙂
Does the bread need to have a crispy/hard outside or does cooking make it crispy? I tried this but it was soggy, but I’d like to try again. Flavor was great though!
I get a crispy/hard French Bread!
Absolute delish! Husband said needed more salt, I beg to differ! We got our RB practically shredded and it worked just as well. Thank you for sharing this devine foil pack recipe. We love them and can’t wait to do more of your recipes!
So happy to hear you guys loved this! Thanks Tisha! 🙂
I made these at camp over the 4th of July following the recipe exactly. They are a little fussy to make, but worth it when everyone raved about how delicious they were. Thank you! We will be making them again.
YAY! So thrilled to hear this! Thanks! 🙂
Oh my goodness we made these for dinner last night and they were SO good! The kids loved them too. Definitely keeping this as a regular around here!
I am so happy you enjoyed! Thanks Sara! 🙂
It would have been great but the baguettes I used must have been too small because there was no way the meat and cheese would fit in there. I will try another bread next time
Dangit, you’ll love it on some bigger baguettes! 🙂
Hi, my husband does not like butter. Is there a substitute that you can recommend?
What about margarine?