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For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This new version will soon be a favorite at your house, too. -Margaret McNeil, Germantown, Tennessee
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 467 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,300 mg sodium, 31 g carbohydrate, 2 g fiber, 41 g protein.
Originally published as French Dip in Taste of Home April/May 1996, p29
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Reviewed on Apr. 27, 2011 by hannahjg
I have made this recipe about 4 times in the past 5 weeks. So good and simple! I serve it with pepperjack cheese. It is a little salty so I put a little less soy sauce.I love this recipe and so does everyone who has tried it. Great as a leftover too!
I have made this recipe about 4 times in the past 5 weeks. So good and simple! I serve it with pepperjack cheese. It is a little salty so I put a little less soy sauce.
I love this recipe and so does everyone who has tried it. Great as a leftover too!
Reviewed on Feb. 18, 2011 by babyfroggy1977
yummy, was a little too salty but I think it was my fault. I added some garlic salt and beef boullion. Next time I will def omit that and leave the recipe as is. I did follow anothers suggestion of provolone cheese on the roll and broiling it. I used a hard crusted roll to avoid any kind of sogginess.
Reviewed on Jan. 14, 2011 by sarag611
Amazing!!! I served it on hard rolls. I sliced them in half, spread butter on one side, put Provolone cheese on the other, and toasted them under the broiler for a few minutes. It was absolutely delicious! I will definitely be serving this the next time we have company.
Reviewed on Jan. 07, 2011 by melinanie
Found this recipe over a year ago, and love it!! I brought the recipe to make when we visited my husband's family last year for Christmas and they thought it was so good that all of his sisters and his mother asked for the recipe and they make it now too!!
Reviewed on Dec. 26, 2010 by mom of 1
I made this recipe for Christmas Eve dinner. Served with rolls, provalone cheese, horseradish, and bowls to put juice in to dip. It was delicious. I did cut down on the soy sauce a bit - 1/4 cup,and it was still fantastic. Will definitely make again.
Reviewed on Nov. 29, 2010 by candicearanjo
My husband could not stop raving about how wonderful this recipe is! Definitely will be in our recipe box for a long time to come!
Reviewed on Nov. 18, 2010 by Theresa-M
I have been making this recipe since it appeared in Taste of Home back in '96 or '97. It is one of my husband's favorites. I add a diced onion & use half the soy sauce. I always add more broth or water so we have plenty for dipping.
Reviewed on Oct. 11, 2010 by nyholm
this is definetly a five star recipe, but in order to keep my heart a tickin' I cut the soy sauce down to 1/8 cup. Delish! ♥
Reviewed on Oct. 10, 2010 by jenjerry
This is an amazing recipe. One of our family favorites.
Reviewed on Aug. 30, 2010 by kaly_ab
This is one of my family favorites! The flavor can not be beat and I would recommend this for everyone to try at least once! You'll love it!
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