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Dinner Recipes

Hearty French Dip Hoagies Recipe: Tender, Cheesy + Crunchy

This French dip hoagies recipe is perfect for an indulgent and messy lunch. It features slowly-cooked chuck roast layered with melted provolone on crunchy French bread. Dip it in extra onion sauce, known as an au jus, and — c’est magnifique! Remember to save this sauce with your leftovers.

Also known simply as French dips, this classic sandwich actually originated in America. However, it gets its European name from the type of bread used, traditionally French bread. Not many sandwiches come with a special dipping sauce that adds moisture and flavor to every bite.

Let’s get into some cooking tips for this French dip hoagies recipe. First, toast your bread. Getting them nice and crispy before assembling adds a nice crunch and prevents them from becoming soggy. You want a sturdy base to hold all the roast beef and melted cheese! And while store-bought au jus works well, this recipe calls for a home made that’s sure to impress. Use beef broth, aromatics and seasonings that can elevate the flavor of your sandwich.

Want another meaty sandwich? Try this Homemade Patty Melt Recipe!

For fun variations, top the roast beef with caramelized onions for an extra layer of sweetness and flavor. These take a little bit of time, but the flavor is worth it. Make sure to cook them over low heat with a lot of butter. And if you want to amp up the flavor of your hoagie rolls, try some spreadable condiments. Combine horseradish sauce and mayonnaise for a spicy horseradish mayo. Or, make a garlic butter spread before toasting.

For more sandwich staples, check out these recipes: Mozzarella in Carrozza, Pimento Cheese Sandwich and Bacon, Avocado and Honey Sandwich.


8 servings

Total Time

Prep Time

Cook Time


  • 3 lb. beef chuck roast
  • ½ tsp. garlic powder
  • 1 (14.5 oz.) can lower-sodium beef broth
  • 1 env. onion soup and dip mix, from 2 oz. pkg.
  • 2 (10 oz.) loaves crusty French bread, split
  • 12 slices provolone cheese


Rub beef with garlic powder; transfer to slow cooker. Mix broth, 1½ cups water and soup mix; pour around beef. Cover; cook on low 6 hrs. Slice beef. Heat oven to 350°F. Fill bread with beef and cheese; cut crosswise into 8. Transfer to baking sheet. Bake until cheese melts. Skim fat from drippings. Serve sauce with sandwiches.


  • Calories: 570
  • Fat: 31 gram
  • Saturated Fat: 14 gram
  • Protein: 45 gram
  • Carbohydrate: 20 gram
  • Cholesterol: 165 mg
  • Sugar: 2 gram
  • Sodium: 860 mg


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