There’s something unbeatable about garlic bread, melted cheese and tender roast beef together. These Garlic Bread French Dips combine those flavors in a simple, satisfying sandwich.
Thinly sliced deli roast beef is warmed in a savory au jus, piled onto garlic Texas toast and topped with provolone. Pop the assembled sandwiches in the oven until the cheese is gooey and the bread is crisp, then serve with bowls of hot au jus for dipping.
These sandwiches come together in under 20 minutes and taste like something from a deli. They’re perfect for busy weeknights, game day gatherings, or any time you want comforting, cheesy food. Dipping each bite into warm au jus takes them over the top.
The first time I made them, the teens cleared the plate—no leftovers. They’re also ideal for entertaining: assemble a tray in minutes, heat, and let guests dip and enjoy.
Tips below will help you get the best results. If you prefer, skip to the recipe card for the full printable recipe.
These sandwiches are quick to make and big on flavor. Serve them right away for the best texture and taste.
Ingredients
- Dry au jus seasoning mix — adds rich beefy flavor quickly.
- Water — to prepare the au jus.
- Frozen garlic Texas toast — saves time and adds garlic-butter flavor.
- Provolone cheese — melts smoothly with a mild flavor.
- Deli roast beef — thin slices warm quickly in the au jus.
- Dried parsley (optional) — for a touch of color and freshness.
Find the complete ingredients and directions in the recipe card below.
How to Make Garlic Bread French Dips
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a saucepan, whisk the au jus mix with water. Add sliced roast beef and bring to a simmer, cooking for about 5 minutes so the beef warms and the sauce develops flavor.
3. Arrange frozen garlic toast on the prepared baking sheet. Top each slice with half a provolone slice, add roast beef (about 3 slices per piece), then finish with another half slice of provolone. Sprinkle with dried parsley if desired.
4. Bake 12–15 minutes, or until the cheese is melted and the bread is toasted. Serve hot with bowls of au jus for dipping.
Tips for Making Texas Toast French Dips
- Add caramelized onions or sautéed mushrooms for extra depth of flavor.
- Serve immediately — the sandwiches are best straight from the oven.
Substitutions & Variations
- Cheese — swap provolone for Swiss, mozzarella or pepper jack.
- Bread — use slider buns, ciabatta, hoagie rolls or baguette slices instead of Texas toast.
- Protein — swap roast beef for deli turkey or chicken if preferred.
- Toppings — add sautéed mushrooms, onions or peppers for a heartier sandwich.
- Dipping sauce — use homemade au jus, beef broth, or onion soup mix instead of a packet.
- Sliders — make mini versions with slider buns or Hawaiian rolls and follow the same assembly steps.
Make-Ahead & Storage
These are best served fresh. You can prepare the au jus and slice the cheese and beef ahead of time, then assemble and bake just before serving. Leftover sandwiches keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven until warmed through to preserve the bread’s crispness; microwaving can make them soggy. Store leftover au jus separately in the fridge for 3–4 days and warm on the stovetop before serving.
Serving Suggestions
Pair these filling sandwiches with a lighter side or salad. A simple green salad, roasted vegetables or crispy potatoes complement the rich flavors without overwhelming the meal.
Texas Toast Garlic Bread French Dips
Equipment
- Baking sheet
- Parchment paper
- Liquid measuring cup
- 4-quart saucepan
Ingredients
- 1 ounce packet dry au jus seasoning mix
- 3 cups water
- 9 ounces deli roast beef (about 24 slices)
- 8 slices frozen garlic Texas toast
- 8 slices provolone cheese, cut in half
- dried parsley, optional
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- Whisk au jus seasoning mix and water in a saucepan.
- Add sliced roast beef and simmer for 5 minutes to warm.
- Place frozen Texas toast on the baking sheet and top each with half a slice of provolone.
- Add about 3 slices of roast beef to each toast piece, then top with the remaining provolone halves. Sprinkle with dried parsley if desired.
- Bake 12–15 minutes, until cheese is melted and bread is toasted.
- Serve warm with bowls of hot au jus for dipping.
Notes
- Use thin-sliced roast beef so it heats quickly and stays tender.
- Try Swiss, mozzarella or pepper jack for a different flavor profile.
- Caramelized onions add sweetness and depth.
- Leftovers keep up to 3 days in the fridge; reheat in the oven to keep the bread crisp.
Nutritional Estimate
Nutritional information is an estimate and should be verified independently for accuracy.