Home > Lunch > Foil Pack French Dip Sandwiches Foil Pack French Dip Sandwiches July 2, 2017 | 66 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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: Sausage and Veggie Foil Packs Foil Pack Salsa Verde Chicken and Rice Foil Pack Sausage Jambalaya FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Foil Pack French Dip Sandwiches 5 from 27 votes - Review this recipe French Dip Sandwiches made easy in a foil pack. Perfect for grilling, taking camping, or even cooking in your oven! (Great make ahead option) SAVE TO RECIPE BOX Print Recipe Foil Pack French Dip Sandwiches 5 from 27 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe French Dip Sandwiches made easy in a foil pack. Perfect for grilling, taking camping, or even cooking in your oven! (Great make ahead option) Course Dinner Cuisine American Keyword Foil Pack French Dip Sandwiches Prep Time 10 minutes minutes Cook Time 10 minutes minutes Total Time 20 minutes minutes Servings 4 -6, depending on the baguette size Chelsea Lords Calories 560kcal Author Chelsea Lords Cost $10.42 Ingredients▢ 1/2 cup (8 tablespoons) unsalted butter, softened to room temperature▢ 1 package au jus gravy mix, separated▢ 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 InstructionsPreheat 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 FactsServing: 1serving | Calories: 560kcal | Carbohydrates: 25.5g | Protein: 33.6g | Fat: 35.7g | Cholesterol: 124mg | Sodium: 822.8mg | Fiber: 1.4g | Sugar: 3.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This is an outstanding recipe. Also, thank you for adjusting the Au Jus water to be added after using 1tbs for the butter mix. Instead of 3 cups on the package, your recipe reminded me to only use 2. Thanks! Reply
How did you make the au Jus sauce. I saw someone said cutting back on water. Need to know how much did a scout group of 25. Reply
My wife and I could not believe how fantastic this turned out , they were absolutely delicious!! If you’re reading this and you’re thinking about trying it, do it !!!! Reply
My husband had been asking for French dip sandwiches for eons now and since he puts up with all the vegan food I force on him, he deserved something extra yummy! And this knocked it out of the park! He inhaled it so I’m making it again tonight. Thank you! Reply
I’d like to pre-make these to take on a camping trip. How many days do you think I could have them packed in a cooler before cooking over the fire and serving? One day? Two days? Reply
Honestly I’m worried even a day in advance they’d be a bit soggy :/ If you do make them in advance, I wouldn’t do it more than a day ahead Reply
I love a good French dip !! These hit it out of the park …. amazing thanks so much for sharing your recipe ???? Reply
I’ve made this 3 times and it’s great. I make a few changes. 1 I double the butter 2 I use 1 Lipton onion soup mix in place of the au jus. That way I can make it on the campus g trip and don’t have to bring extra ingredients. 3 I think you could do 3/4 lb roast beef. I can’t get much inside the little sandwiches. Thank you for great recipe! Reply
Wow – this is amazing!! I made this in the oven and it was perfect! Will be making this again! I made no changes to the recipe and loved it!! Reply
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! Reply
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 Reply
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 Reply
Sorry I’m not sure; I’ve never tried that! I’m concerned the bread would get pretty soggy though Reply
These sandwiches are out of this world. I added sauteed pepper and onions to each sandwich. These were a hit. Will make again. Reply
This was the *BOMB* for camping. The butter is what sends the whole thing over the top. Really awesome. Thank you for sharing. Reply
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!! Reply
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. Reply
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! Reply
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 Reply
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! Reply
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. Reply
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! Reply
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! Reply
Fantastic recipe! My 14 year old and I devoured these! So so so good! I especially liked the butter spread. 5/5 stars!! Reply
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 Reply
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! Reply
This looks fantastic! Planning to make it for an upcoming camping trip – I’m wondering what can be prepped in advance? Reply
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! 🙂 Reply
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? Reply
We made these tonight! They were so Delicious. I’m glad we have a new and easy way to make French dips. Thanks for the recipe!! 🙂 Reply
