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Foil Pack French Dip Sandwiches

20 Mins
Potato Bread
Made With
Potato Bread


8 Tablespoons Unsalted Butter, softened

1 Package Au Jus Gravy Mix, divided

1 Teaspoon Worcestershire Sauce

3/4 Teaspoon Dried Minced Garlic

1/2 Teaspoon Onion Powder

1 Loaf Martin’s Potato Bread

1 Pound Deli Roast Beef

7-8 Slices Provolone Cheese

(Heavy Duty Aluminum Foil)

Serves: 7-8


Step 1

Preheat a grill, oven, or fire pit to medium-high heat (400 degrees F).

Step 2

Prepare the au jus butter: Combine the softened butter, 1 tablespoon of au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder in a bowl. Stir until ingredients are completely combined and set aside.

Step 3

Using a butter knife, spread a small amount of the au jus butter inside each slice of bread. Save half of the mixture for later.

Step 4

Place 1 piece of cheese along with 1 piece of roast beef, in between every two slices of bread. (You should have 7-8 sandwiches side by side with no fillings in between.)

Step 5

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.

Step 6

Wrap the entire loaf completely in foil. Make sure none of the bread is exposed.

Step 7

Place wrapped loaf in a preheated oven for 10 minutes or a preheated grill or fire pit for 6-9 minutes (turning frequently) or until bread is toasty and cheese is melted.

Step 8

Meanwhile (or ahead of time), prepare the au jus. Take the remaining au jus mix (about 1 tbsp.) and add to 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 thicken slightly. (You can also do this on the side burner of a grill or over a campfire.)

Step 9

Remove foil-wrapped sandwich loaf and open carefully to let the steam escape. Pull apart the sandwiches and enjoy with the au jus dipping sauce.


Recipe adapted from