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.
WHAT YOU’LL LOVE ABOUT SMOKED FRENCH DIP SANDWICHES
- This recipe is easily doubled if you need more sandwiches.
- Make the meat ahead of time, slice it and freeze it in vacuum-sealed pouches and enjoy sammies all year long.
- Use a beef jus packet if you’re pressed for time.
INGREDIENTS
- Buns – Fresh from the bakery.
- 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
- Beef jus – See the recipe below.
BEEF JUS INGREDIENTS
- Butter – I use salted butter.
- Flour
- Red wine – Any kind will work.
- Beef broth – Homemade or storebought.
- Worcestershire sauce
- Garlic powder
- Onion powder
- 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
For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.
- Mix together the simple horseradish sauce ingredients and set aside.
- Melt the butter in a small saucepan and add the flour and whisk to combine.
- Add the remaining beef jus ingredients and whisk and simmer until thickened.
- Slice the buns and warm them in the oven or under the broiler.
- Top the buns with 1 tbsp of horseradish sauce per side.
- Dip the beef slices into the hot jus just to warm them up and layer onto the sandwich.
- Serve with au jus on the side for dipping.
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.
Recommended
MAKE IT A MEAL
You can eat this tasty Smoked French Dip Sandwich just by itself or pair it with a few sides. The smoked meat goes perfectly with Smoked Mashed Potatoes or Potato Salad with Herbs and Green Garlic. For a lighter side, I would go with Homemade Caesar Salad. If you’re craving a soup with this sandwich, try this bold Cream of Jalapeño Soup.
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs
and so much more!
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.
Smoked French Dip Sandwiches
Ingredients
Horseradish Sauce
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish
For the sandwich
- 2 buns fresh from the bakery
- 10 ounces smoked eye of round or deli roast beef
For the beef jus
- 4 tablespoons butter unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup red wine any kind will work
- 2 cups beef broth homemade or store-bought
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons Better Than Bouillon: Roasted Beef Flavor
Instructions
- Mix together the simple horseradish sauce ingredients and set it aside.
- Melt the butter in a saucepan and add flour and whisk to combine.
- Add the remaining beef jus ingredients and whisk and simmer until thickened.
- Slice the buns and warm them in the oven or under the broiler.
- Top the buns with 1 tbsp of horseradish sauce per side.
- Dip the beef slices into the hot jus to warm them through and then layer themn onto the sandwich.
- Serve with au jus on the side for dipping.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
