Savory French Dip Sandwiches with Tenderloin Easy Homemade Recipe for Perfect Au Jus

Posted on January 18, 2026

The smell of rich, savory beef broth mingling with warm, crusty rolls instantly takes me back to cozy dinners with family. Honestly, there’s something so comforting about sinking your teeth into a juicy French dip sandwich dripping with tenderloin and dunking it into that flavorful au jus. I first whipped up this recipe on a chilly weekend when I craved something hearty but didn’t want to fuss with complicated cooking. After a few tests and tweaks (hello, perfect sear!), this savory French dip sandwich with tenderloin and au jus became my go-to for casual dinners and impressing guests alike.

What makes these sandwiches stand out is the combination of tender beef tenderloin slices and the deeply flavorful au jus that’s anything but ordinary. It’s perfect for busy home cooks who want restaurant-quality results without the long wait. Plus, it’s a crowd-pleaser: kids, adults, even picky eaters have gone back for seconds. Over the years, I’ve made it several times, each batch better than the last, and I’m excited to share my tips so you can master this easy homemade recipe for perfect au jus.

If you’re looking for a sandwich that’s both satisfying and sophisticated, this savory French dip sandwich with tenderloin and au jus checks all the boxes. It’s juicy, flavorful, and the au jus adds that extra touch of magic that makes every bite memorable. Whether you’re cooking for a family night or a casual gathering, this recipe is worth adding to your collection.

Why You’ll Love This Recipe

After making this savory French dip sandwich with tenderloin and au jus countless times, here’s why I think you’ll fall in love with it too:

Quick & Easy: Ready in under an hour, making it a perfect weeknight dinner or weekend treat.
Simple Ingredients: Uses pantry staples and common fresh items – no need for fancy or hard-to-find components.
Perfect for Any Occasion: Whether it’s game day, casual dinners, or a small get-together, it impresses without stress.
Crowd-Pleaser: Kids and adults alike can’t resist the juicy tenderloin and that dipping au jus.
Unbelievably Delicious: The tender meat combined with aromatic herbs in the broth creates a flavor combo that’s pure comfort.

This isn’t just another French dip sandwich recipe. The trick lies in using tenderloin, which stays juicy and tender, and a homemade au jus that’s rich without being greasy. I blend a bit of caramelized onion and fresh thyme into the broth, which gives it that signature depth. Plus, I always toast the rolls just right for a crispy exterior that holds up well when dipped. Honestly, the first bite always makes me close my eyes—it’s that good.

It’s a recipe born from trial, error, and lots of hungry taste testers, so you can trust it’s been refined for the best results. Let’s get cooking!

What Ingredients You Will Need

This savory French dip sandwich with tenderloin and au jus uses straightforward ingredients that come together beautifully. Most are pantry staples or easy to find at your local grocery store. Here’s what I use every time:

Beef Tenderloin: About 1 to 1.5 pounds (450-700g), trimmed and sliced thinly (the star of the show, tender and juicy)
French Rolls or Baguette: 4 sturdy rolls or a baguette, sliced in half (toastable, crusty exterior)
Beef Broth or Stock: 4 cups (950ml) – I prefer low-sodium for better control of seasoning
Dry Red Wine: ½ cup (120ml) – adds richness and depth to the au jus (optional but recommended)
Onion: 1 medium, thinly sliced (for caramelizing and flavoring the broth)
Garlic: 3 cloves, minced (aromatic base for the au jus)
Fresh Thyme: 2-3 sprigs (adds an herbaceous note)
Butter: 2 tablespoons (for searing the tenderloin and toasting rolls)
Olive Oil: 1 tablespoon (helps with sautéing)
Salt and Black Pepper: to taste (seasoning is key for balancing flavor)
Worcestershire Sauce: 1 tablespoon (boosts umami in the au jus)
Optional Cheese: Provolone or Swiss slices, if you want a melty layer on the sandwich

Ingredient Tips: I usually pick small-curd cottage cheese when making other recipes, but here, I recommend a good-quality beef broth like Swanson or Pacific Foods. For the tenderloin, ask your butcher to slice it thin or do it yourself when slightly frozen for easier slicing. Also, if you prefer, substitute the beef broth with a mix of beef and chicken broth for a lighter au jus.

Equipment Needed

Cast Iron Skillet or Heavy-Bottomed Pan: For searing the tenderloin and sautéing onions (I love my Lodge cast iron for even heat)
Medium Saucepan: To make the au jus
Sharp Chef’s Knife: For slicing the tenderloin and onions thinly
Cutting Board: A sturdy one to handle meat prep
Tongs: To flip meat without piercing it (keeps juices locked in)
Baking Sheet: For toasting rolls if you prefer oven-toasted sandwiches
Spoon or Ladle: To serve the au jus for dipping

If you don’t have a cast iron skillet, a heavy stainless steel pan works fine, but avoid non-stick for searing since it won’t create that beautiful crust. For budget-friendly options, you can use a non-stick pan to cook the onions and make the broth but try to sear the meat in a sturdier pan if possible. Keeping your knives sharp makes slicing tenderloin a breeze and safer.

Preparation Method

Prep the Tenderloin: Pat the beef tenderloin dry with paper towels. Slice it thinly against the grain into about ¼-inch (0.6 cm) thick pieces. Season both sides generously with salt and freshly ground black pepper. Set aside for 10 minutes to come to room temperature.
Caramelize the Onions: Heat 1 tablespoon olive oil in your skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and soft—about 15 minutes. Stir in the minced garlic during the last 2 minutes. Remove onions and garlic from the pan and set aside.
Sear the Tenderloin: Increase heat to medium-high and add 2 tablespoons butter to the skillet. Once melted and hot, add the tenderloin slices in a single layer (work in batches if needed). Sear just until browned on each side, about 1 to 2 minutes per side – you want a nice crust but keep the inside juicy. Remove and keep warm.
Make the Au Jus: In a medium saucepan, combine the beef broth, red wine, caramelized onions and garlic, fresh thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer over medium heat. Let it reduce slightly for about 15 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove thyme sprigs before serving.
Toast the Rolls: Slice the French rolls in half lengthwise. You can butter them lightly and toast in a hot skillet or under the broiler until golden and crisp. This step helps the bread hold up when dipped in the au jus.
Assemble the Sandwiches: Pile the seared tenderloin slices generously on the bottom halves of the rolls. If using cheese, place slices over the beef and let it melt slightly. Top with the roll halves.
Serve with Au Jus: Pour the warm au jus into small bowls or cups for dipping. Serve the sandwiches immediately with the au jus on the side.

Pro Tip: Don’t overcook your tenderloin slices—they should be medium-rare to medium for best tenderness. If you need to keep them warm, cover loosely with foil but avoid stacking to prevent steaming. The au jus can be made ahead and gently reheated.

Cooking Tips & Techniques

Cooking the perfect savory French dip sandwich with tenderloin and au jus requires some small but important steps. Here’s what I’ve learned from my kitchen experiments:

Thin Slicing is Key: Slicing the tenderloin thinly ensures tender bites and faster cooking. Slightly freezing the meat for 15-20 minutes before slicing makes this easier.
Don’t Crowd the Pan: When searing, give each slice space. Crowding causes steaming and prevents that lovely crust from forming.
Caramelize Onions Low and Slow: Patience here pays off. The natural sugars develop deep flavor that makes the au jus truly special.
Simmer Au Jus Gently: Avoid boiling the broth; a gentle simmer reduces liquid while preserving flavor and clarity.
Season Gradually: Taste your broth often and adjust salt and Worcestershire to prevent over-seasoning.
Use Fresh Herbs: Fresh thyme adds brightness and complexity; dried herbs don’t quite hit the mark here.
Toast Bread Last Minute: Toast rolls just before serving to keep them crisp and prevent sogginess when dipped.

One time, I rushed the searing step and ended up with chewy beef—lesson learned! Also, if your au jus feels flat, a splash of red wine vinegar or a pinch of garlic powder can brighten it up. Multitasking by caramelizing onions while prepping meat saves time, making the whole process smoother.

Variations & Adaptations

This savory French dip sandwich with tenderloin and au jus is easy to tweak based on preferences or dietary needs:

Gluten-Free Option: Use gluten-free rolls and make sure your beef broth and Worcestershire sauce are gluten-free certified.
Cheese Variation: Swap provolone for sharp cheddar or gruyère for different flavor profiles.
Seasonal Twist: Add sautéed mushrooms or roasted bell peppers for extra earthiness and texture.
Cooking Method: Instead of stove-top searing, grill the tenderloin slices for a smoky note.
Vegetarian Adaptation: Use portobello mushrooms roasted and sliced, with a rich vegetable broth au jus.

Personally, I once added a dash of smoked paprika to the au jus for a subtle smoky heat that my family loved. Another time, swapping red wine for balsamic vinegar gave it a tangier edge. Feel free to get creative to suit your taste buds!

Serving & Storage Suggestions

Serve these savory French dip sandwiches hot for the best experience. The contrast of warm tenderloin, melty cheese (if using), and crusty toasted bread is unbeatable. Pour the au jus in individual dipping bowls so everyone can enjoy the dunking fun.

Pair the sandwiches with crispy fries, a light salad, or coleslaw for a balanced meal. A cold beer or a sparkling iced tea complements the richness beautifully.

To store leftovers, wrap sandwiches tightly in foil or plastic wrap and refrigerate for up to 2 days. Store the au jus separately in an airtight container. Reheat au jus gently on the stove and warm the sandwich in the oven wrapped in foil to keep it moist.

Flavors often deepen after a day, so leftovers can be just as good—if not better! Just be mindful that bread may soften after prolonged soaking, so re-toast if needed.

Nutritional Information & Benefits

This savory French dip sandwich with tenderloin and au jus offers a good balance of protein, fats, and carbs. A typical serving (one sandwich with au jus) has approximately:

Nutrient	Amount
Calories	450-550 kcal
Protein	35-40 g
Fat	15-20 g
Carbohydrates	40-45 g
Sodium	700-900 mg

Beef tenderloin is a lean cut rich in iron and B vitamins, supporting energy and muscle function. The broth provides hydration and electrolytes, especially if homemade. For gluten-free or low-sodium diets, adjust bread and broth choices accordingly. Just a heads-up: if you’re sensitive to beef or dairy (cheese), be mindful of potential allergens.

From a wellness perspective, this recipe feels indulgent but can fit into a balanced diet when eaten in moderation and paired with veggies.

Conclusion

In the world of sandwiches, few can rival the savory French dip sandwich with tenderloin and au jus for comfort and flavor. It’s a recipe that’s easy enough to make on a weeknight yet impressive enough for guests. The juicy tenderloin, crispy toasted rolls, and rich au jus create a combo that’s hard to beat.

Feel free to tweak the ingredients or add your own twist to make it truly yours. I love this recipe because it brings people together—there’s something about dipping that just makes meals more fun and interactive.

If you try it, please leave a comment with your thoughts or any adaptations you made. Sharing your experience would make my day! Happy cooking and happy dipping!

Frequently Asked Questions (FAQs)

What cut of beef is best for French dip sandwiches?

Beef tenderloin is ideal for its tenderness and mild flavor, but ribeye or sirloin can also work if sliced thinly.

Can I make the au jus ahead of time?

Yes! You can prepare the au jus a day ahead and refrigerate. Reheat gently before serving.

How do I keep the bread from getting soggy?

Toast the rolls well and serve sandwiches immediately. Keep the au jus separate for dipping to avoid sogginess.

Is it okay to use pre-sliced roast beef instead of cooking tenderloin?

Absolutely, but freshly seared tenderloin offers better texture and flavor. Pre-sliced roast beef is a quicker shortcut.

Can I freeze the leftovers?

You can freeze the au jus in a freezer-safe container for up to 3 months. Sandwiches are best fresh but can be wrapped tightly and frozen for 1 month.

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