Foil Pack French Dip Sandwiches

French Dip Sandwiches made easy in a foil pack. Perfect for grilling, taking camping, or even cooking in your oven! (Great make ahead option)

video tutorial

The toddler LOVES recipe videos. He makes his own all the time, loves assisting me with them, and more than anything, he loves watching them over and over again. And this video? Well, it happens to be the toddler’s all time favorite. He’s watched it no short of twenty times and every single time, the cheese starts “dancing” across the bread, it sends him into a burst of giggles.

After watching it a few times he asked me how the cheese was dancing. I started to explain movie editing as his eyes quickly glazed over. He interrupted me with, “Mom, I think the cheese has a really, really little motor in it!” I assured him it didn’t have a motor to which he responded that “maybe we should ask daddy if it has a motor in it.”

He didn’t like his dad’s answer either.

So while I’m flattered he loves the movie so much and I LOVE hearing his cute little giggles (which subsequently makes the baby socially giggle), I’m also a little concerned because he will no longer consume cheese. At all.

He explains to us that he “thinks the cheese’s motor might hurt his tummy.”

We’ll continue to work on his understanding of the chemistry of cheese, but I’ll admit I’m not super disappointed there are more sandwiches leftover for me.

So long as you aren’t fearful of cheese, 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!

Foil Pack French Dip Sandwiches

French Dip Sandwiches made easy in a foil pack. Perfect for grilling, taking camping, or even cooking in your oven! (Great make ahead option)

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

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.