The Ultimate French Dip Roll: A Weeknight Marvel

There are certain dishes that, with just a few simple ingredients and a touch of culinary magic, transport you to a place of comfort and pure deliciousness. The French Dip Roll is one of those rare gems. I remember the first time I encountered a dish like this – it was during a particularly hectic week, and I was craving something hearty and satisfying without the hours of simmering and braising. This recipe delivered exactly that, becoming an instant weeknight hero in my kitchen, proof that incredible flavor doesn’t always require an all-day affair. It’s the kind of recipe that makes you feel like you’ve accomplished something grand, even when you’re just a few steps away from dinner.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Servings: 3
• Yield: 1 sandwich roll
• Dietary Type: Not specified

Ingredients

This recipe is all about bringing together a few key players to create a symphony of flavors and textures. The beauty lies in its simplicity, making it accessible for cooks of all levels.

• For the Roll:
  • 1 (10 ounce) can Pillsbury refrigerated crusty french loaf dough
  • 1 medium onion, thinly sliced
  • 1 lb sliced roast beef (from the deli, thinly sliced is best)
  • 6 ounces mixed shredded Italian cheese with Fontina cheese
  • 1/4 cup grated Parmesan cheese
  • 1 (18.5 ounce) can Progresso Vegetable Classics French Onion Soup
• For the Au Jus (Sauce):
  • 4 tablespoons butter
  • 1 clove minced garlic
  • 2 tablespoons all-purpose flour

Equipment Needed

For this delightful French Dip Roll, you won’t need a kitchen full of specialized gadgets. The following will serve you well:

• A large skillet or frying pan for sautéing the onions.
• A 15×10-inch baking pan with sides.
• A small bowl for melting butter.
• A 2-quart saucepan for preparing the au jus.
• A wire whisk.
• Aluminum foil.
• An oven.

Instructions

The magic of this French Dip Roll unfolds in two distinct, yet interconnected, phases: assembling and baking the glorious roll, and then crafting the deeply savory au jus that defines this classic.

The Sandwich Roll

1. Preheat your oven to 350°F (175°C). This consistent, moderate heat is crucial for ensuring the dough bakes evenly and turns a beautiful golden brown.
2. Sauté the onion until soft: Heat a tablespoon of oil or a knob of butter in a skillet over medium heat. Add your thinly sliced onion and cook, stirring occasionally, until it has softened and become translucent. This process sweetens the onions and brings out their best flavor. Set aside.
3. Prepare the dough: Carefully unroll the Pillsbury refrigerated crusty french loaf dough onto a clean, lightly floured surface.
4. Layer the roast beef: Arrange half of the roast beef slices evenly over the unrolled dough, making sure to leave about a 1/2-inch border along one of the long sides. This border will be important for sealing.
5. Add the onions and cheese: Evenly distribute the sautéed onions over the roast beef. Then, generously sprinkle with the mixed shredded Italian cheese with Fontina cheese.
6. Top with remaining roast beef: Place the remaining roast beef slices over the cheese layer.
7. Roll it up: Starting from the long side that has the filling, carefully roll up the dough. This is where that border comes in handy; it will help to secure the filling.
8. Seal the seam: Once rolled, press the seam firmly to seal. This is essential to prevent the filling from escaping during baking.
9. Transfer to the baking pan: Gently place the rolled dough diagonally, seam side down, on an ungreased 15×10-inch pan with sides. The diagonal placement helps to ensure more even cooking and a pleasing presentation.
10. Prepare the topping: In a small bowl, microwave 2 tablespoons of the butter until melted.
11. Brush and sprinkle: Brush the melted butter evenly over the top of the loaf. Then, sprinkle with the 1/4 cup of grated Parmesan cheese.
12. First bake: Bake for 25 to 30 minutes, or until the loaf is golden brown and the cheese is bubbly.
13. Second bake with foil: Cover the loaf with aluminum foil and bake for an additional 10 minutes. This step is key to allowing the inside to cook through without the exterior becoming too dark.

The Sauce (Au Jus)

While the roll is doing its magic in the oven, it’s time to prepare the rich, deeply flavorful sauce that makes this dish a French Dip.

1. Melt the butter: In a 2-quart saucepan, melt the remaining 2 tablespoons of butter over medium heat.
2. Whisk in the flour: Stir in the 2 tablespoons of all-purpose flour with a wire whisk. Cook for 2 minutes, stirring constantly. This step is crucial for cooking out the raw flour taste and creating a smooth roux.
3. Add the soup: Gradually stir in the 1 (18.5 ounce) can of Progresso Vegetable Classics French Onion Soup with the wire whisk. Ensure there are no lumps.
4. Boil and thicken: Bring the mixture to a boil over medium-high heat, stirring constantly.
5. Simmer to perfection: Reduce the heat to a simmer and cook until thickened, about 10 minutes. Stir occasionally to prevent scorching. The sauce should be smooth and rich, perfect for dipping.

Serving

Once both components are ready, it’s time for the grand finale. Serve the “sandwich” with the sauce on the side. This allows everyone to dip their roll into the au jus as much or as little as they desire, ensuring each bite is perfectly saucy.

Expert Tips & Tricks

• Roast Beef Quality Matters: For the best flavor and texture, opt for thinly sliced roast beef from your deli counter. Avoid pre-packaged, pre-sliced roast beef if possible, as it can sometimes be dry or have an off-flavor.
• Onion Sweetness: If you prefer a sweeter onion flavor, you can caramelize your onions for a bit longer until they are a deep golden brown. This will add another layer of complexity to the roll.
• Cheese Blend: Feel free to experiment with different cheese blends. Gruyere or a sharp provolone would also be delicious additions to the Italian and Fontina mix.
• Sauce Consistency: If your au jus is too thick, you can thin it out with a splash of hot water or beef broth. If it’s too thin, you can simmer it a bit longer uncovered, or whisk in another teaspoon of flour mixed with a tablespoon of cold water (a slurry) and simmer for a minute more.
• Make-Ahead Au Jus: The au jus can be made ahead of time and gently reheated on the stovetop before serving. This is a great time-saver for busy weeknights.

Serving & Storage Suggestions

This French Dip Roll is best enjoyed fresh from the oven, its crust perfectly crisp and the cheese wonderfully melty. Serve it warm with the au jus on the side for dipping. For an extra touch, consider serving with a side of pickles or a simple green salad to cut through the richness.

Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The roll may lose some of its crispness upon refrigeration.

Reheating: To reheat, place individual portions on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also gently reheat the au jus on the stovetop.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these are approximations and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	1017 kcal
Calories from Fat	481 kcal
Total Fat	53.5 g	82%
Saturated Fat	28.1 g	140%
Cholesterol	231.8 mg	77%
Sodium	2735.2 mg	113%
Total Carbohydrate	65.1 g	21%
Dietary Fiber	3.7 g	14%
Sugars	11.3 g	45%
Protein	72.4 g	144%

Variations & Substitutions

• Bread Options: While the Pillsbury French loaf is convenient, you could also use your favorite homemade pizza dough or even a large baguette that you hollow out slightly and stuff.
• Vegetarian Version: For a vegetarian take, substitute the roast beef with sautéed mushrooms (such as cremini or shiitake) and caramelized onions. Ensure your French onion soup is vegetarian as well.
• Spice it Up: Add a pinch of red pepper flakes to the onion sauté or a dash of hot sauce to the au jus for a little heat.
• Herbaceous Touch: Mix some fresh chopped parsley or chives into the cheese mixture before layering.

FAQs

Q: Can I make the au jus ahead of time?
A: Absolutely! The au jus can be prepared a day in advance and reheated gently on the stovetop before serving.

Q: What kind of roast beef is best for this recipe?
A: Thinly sliced roast beef from the deli counter is ideal, offering a tender texture and robust flavor.

Q: My sauce seems too thin. How can I thicken it?
A: To thicken the au jus, simmer it uncovered for a few more minutes, or create a slurry with 1 teaspoon of flour mixed with 1 tablespoon of cold water, then whisk it into the simmering sauce and cook for an additional minute.

Q: Is this recipe very time-consuming?
A: Not at all! The beauty of this recipe is its speed. The active prep time is minimal, making it a perfect weeknight meal.

Q: Can I freeze the French Dip Roll?
A: It’s not recommended to freeze the assembled roll before baking, as the dough might not bake properly. However, the cooked and cooled au jus can be frozen for longer storage.

Final Thoughts

There you have it – a French Dip Roll that delivers all the comforting, savory satisfaction of its classic inspiration, with a fraction of the effort. It’s a testament to how clever shortcuts and quality ingredients can create memorable meals even on the busiest of nights. I encourage you to give this recipe a try; I have a feeling it will quickly become a beloved staple in your own culinary repertoire. Pair it with a crisp, dry cider or a light lager, and savor every dip and bite. Share your creations and feedback – I always love hearing how these recipes come to life in your kitchens!