Smoked French Dip Sandwiches

These Smoked French Dip Sandwiches are filled with tender and juicy slices of smoked beef made with a budget-friendly cut of beef, dipped in a homemade piping hot beef jus on a soft bakery-style bun. This hot sandwich is pure comfort food, and the best part is you can do it at home on your Traeger smoker or any other pellet smoker!

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This version of the Smoked French Dip Sandwich is budget-friendly. I used an affordable eye of round that is smoked low and slow to make it tender and juicy. I cover the beef in Montreal steak seasoning, which is filled with cracked black pepper, salt, and garlic and packs a serious punch of flavor. 

When this tender smoked piece of meat is sliced thinly and dipped into the homemade beef jus, it has knock-your-socks-off flavor packed in a fresh bakery-style bun. Beef jus is just as important as the beef, and while you can use a packet if you’re pinched for time, I highly suggest making the beef jus from scratch. The recipe is easy and only uses a few ingredients that you may already have in your pantry. 

You will need Better Than Bouillon, which is a beef base that really gives this jus recipe a depth of beefy flavor. If you don’t want to make it from scratch, a packet of jus will work just fine.  

Ingredients

• Buns – Fresh from the bakery. Hoagie or sub rolls work best. The bread needs to be sturdy enough to hold up to the jus without falling apart.
• Smoked eye of round – Use this recipe to make the most tender smoked sandwich meat, or you can use deli roast beef.
• Horseradish sauce – Mayo mixed with horseradish. Use full-fat mayo and prepared horseradish (not creamed horseradish—they’re different products).
• Beef jus – See the recipe below.

Beef Jus Ingredients

• Butter – I use salted butter.
• Flour – Combines with butter to form a roux that thickens the jus. Don’t skip it.
• Red wine – Any kind will work.
• Beef broth – Homemade or store-bought. I use low-sodium broth so I can control the salt level.
• Worcestershire sauce – Adds umami and depth. Don’t skip it.
• Garlic powder – Not garlic salt, or the jus will be too salty.
• Onion powder – Not onion salt, or the jus will be too salty.
• Better Than Bouillon – You can find this in your grocery store wherever you find broths and stocks.

How To Make The Best Smoked French Dip Sandwiches

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preparing the horseradish sauce. Combine all of the horseradish sauce ingredients in a small bowl and stir until smooth. Set the sauce aside while you prepare the au jus.

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until a smooth paste forms.

Gradually whisk in the remaining beef jus ingredients. Continue whisking until the mixture is smooth and well combined. Bring the au jus to a gentle simmer and cook until slightly thickened. Reduce the heat to low to keep it warm while assembling the sandwiches.

Slice the sandwich rolls and warm them in the oven or under the broiler until lightly toasted. Spread about 1 tablespoon of the horseradish sauce on each cut side of the buns.

Working in batches if needed, dip the sliced smoked beef briefly into the hot au jus just long enough to warm it through.

Pile the warm beef onto the prepared buns. Serve the sandwiches immediately with small bowls of hot au jus on the side for dipping.

Enjoy!

Chef Jenn’s Tips

• Use my smoked eye of round recipe for the best flavor! 
• You can easily double this recipe for a group.
• Make the meat ahead of time, slice it, and freeze it in vacuum-sealed pouches for easy meals.
• Make a batch of the beef jus and freeze it. 
• You can use a jus packet instead of making it from scratch. 
• For extra flavor, top with caramelized onions or bacon jam.

Make It A Meal

Storage

Store the meat in the fridge in an airtight container for up to 3-4 days. The meat can also be frozen in vacuum-sealed pouches for future sandwiches. Reheat the meat in beef jus to keep it moist and juicy. The beef jus can be stored in the fridge for up to 7 days or freeze it in small portions to enjoy later.