Appetizers
This Campbell’s French dip sandwich recipe transforms tough cuts of beef into melt-in-your-mouth perfection that’ll have everyone asking for seconds. 💛 The secret lies in slow-cooking tri-tip or prime rib until it practically falls apart, then slicing it against the grain for maximum tenderness—paired with toasted French bread and rich au jus made from Campbell’s beef broth.
What makes this recipe special is the balance of traditional techniques and simple ingredients. You’ll spend just 20 minutes prepping the beef and bread, then let the slow cooker do the work while you handle the rest.
The au jus, simmered with aromatics and a touch of Worcestershire sauce, soaks into the bread like magic, creating a sandwich that’s both hearty and elegant.
By the time you’re ready to serve, you’ll have perfectly tender beef, crispy-edged bread, and a pool of savory au jus that’s perfect for dipping. Add pickles or pepperoncini for a tangy contrast, and you’ve got a sandwich that’s restaurant-quality without the fuss.
This is comfort food at its finest—warm, flavorful, and impossible to resist.
Want to take it up a notch? Try a smoked paprika rub on the beef or drizzle a balsamic glaze over the top for extra depth. Either way, this recipe delivers a French dip experience that’ll make your taste buds sing. Let’s get cooking!
Ingredients for campbell's french dip sandwich
Simple ingredients that transform into restaurant-quality French dip magic with Campbell's beef broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Tri-Tip Roast 🥩 | 2 lb | Center-cut, bone-in preferred |
| Campbell's Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium, sliced into wedges |
| Garlic Cloves 🧄 | 4 cloves | Peeled, smashed |
| Carrots 🥕 | 2 whole | Medium, cut into chunks |
| Worcestershire Sauce 🍯 | 1 tbsp | Lea & Perrins preferred |
| French Bread Loaf 🍞 | 1 whole | Crusty, 12-inch loaf |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Dijon Mustard 🍯 | 1 tbsp | For bread topping |
| Smoked Paprika 🌶️ | 1 tsp | For beef rub |
| Kosher Salt 🧂 | 1 ½ tsp | Coarse grain preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dill Pickles 🥒 | 4 whole | Sliced, for serving |
| Pepperoncini Peppers 🌶️ | 4 whole | Sliced, for serving |
Tri-tip is the star here—look for center-cut at Whole Foods or your local butcher. Bone-in stays juicier, but boneless works too (just add 10 minutes to cooking time). If tri-tip's hard to find, prime rib or chuck roast are great swaps. The beef broth is non-negotiable—Campbell's low-sodium version keeps things balanced without overpowering. Grab a can of San Marzano tomatoes too if you want to make your own au jus later (just crush them and simmer).
No smoked paprika? Regular paprika plus a pinch of cayenne works in a pinch. Fresh thyme is ideal but dried at one-third the amount gets you close. The French bread should have a thick crust—Brioche or sourdough are great alternatives. For the mustard, Dijon is key here—yellow mustard won't give the same depth. If you're prepping ahead, slice the beef and store it in the au jus—flavors meld beautifully overnight. The pickles and pepperoncini can be prepped the day before too (they'll keep in the fridge for 5-7 days).
The au jus reheats perfectly—just warm it on the stove or microwave. Store it in the fridge for up to 5 days (it tastes even better the next day). The beef keeps well too—3-4 days in the fridge or 3 months frozen. Toast the bread fresh before serving though—crispy edges are everything. Portion the pickles and peppers in small containers so they're ready to grab when sandwiches are served.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally hands-off after the initial chop. Toss the tri-tip, onions, carrots, and garlic into a Dutch oven with Campbell’s broth—no fancy prep, no mess—and let it slow-cook while you handle the rest of your day. The broth does all the work, turning tough cuts into melt-in-your-mouth perfection.
- Broth Boost: Honestly, the Campbell’s beef broth isn’t just a base—it’s the star. That deep, savory umami flavor seeps into the meat, and the onions caramelize right in the pot, creating a glossy, rich sauce that makes every bite taste like a fancy bistro. (Yes, even on a Tuesday night.)
- Game Day Ready: This recipe is my secret weapon for game days, potlucks, or when friends drop by unannounced. The leftovers? Even better cold in sandwiches the next day. Plus, the tri-tip’s rich flavor pairs perfectly with crusty bread—no one will guess it’s a budget-friendly hack.
- Budget-Friendly Feast: Between us, tri-tip is cheaper than prime cuts, and Campbell’s broth stretches into a full meal without breaking the bank. You get a whole roast to slice for sandwiches, plus enough sauce to drizzle on mashed potatoes or serve as a dip. That’s a win for my wallet and my taste buds.
Step-by-step instructions for Campbell's French dip sandwich
Here's how to transform simple ingredients into restaurant-quality French dip with tender beef and rich au jus.
🔥 Step 1: Sear and Season the Tri-Tip Roast
Pat the 2 lb Tri-Tip Roast dry with paper towels—this is non-negotiable for crispy bark. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the tri-tip and sear on all sides for 3-4 minutes per side until deeply browned. This step builds flavor and texture.
Remove the tri-tip and make a quick rub with 1.5 tsp Kosher Salt, 0.5 tsp Ground Black Pepper, 1 tsp Smoked Paprika, and 1 tsp Dried Thyme. Press the spices firmly into the meat so they stick. Let it rest while you prep the vegetables—this resting period helps the spices penetrate.
🍳 Step 2: Build the Au Jus Base
In the same Dutch oven, add 1 whole Yellow Onion (sliced into wedges), 2 whole Carrots (cut into chunks), and 4 cloves Garlic Cloves (smashed). Sauté for 5 minutes until the onions soften and carrots begin to caramelize—this adds sweetness to your au jus. Deglaze with 1 tbsp Worcestershire Sauce and scrape up all those browned bits from the bottom of the pan.
Pour in 2 cups Campbell's Beef Broth and bring to a simmer. The liquid should just cover the bottom of the vegetables. Here's the thing—don't add the tri-tip yet. Let the vegetables cook for 10 minutes first to develop their flavors. This creates a richer, more complex base for your au jus.
🔥 Step 3: Slow-Cook the Tri-Tip
Return the seasoned tri-tip to the Dutch oven, placing it on top of the vegetables. Cover and transfer to a 325°F oven. Cook for 2-2.5 hours until the meat reaches 145°F internally and is fork-tender. The slow cook ensures the tri-tip stays juicy while developing deep flavor.
About 30 minutes before the tri-tip is done, check the au jus. If it's reduced too much, add ¼ cup water to maintain the right consistency. You want it rich but not syrupy—just thick enough to coat the back of a spoon. This is when you'll notice those beautiful caramelized bits floating in the liquid.
🍳 Step 4: Slice and Prepare the Bread
Remove the tri-tip from the oven and let it rest for 15 minutes before slicing. This resting period is crucial—it allows the juices to redistribute so every slice is moist and flavorful. While it rests, slice the 1 whole French Bread Loaf lengthwise into 4 equal pieces (about 1.5 inches thick).
For the bread topping, mix 0.5 cup Unsalted Butter (softened) with 1 tbsp Dijon Mustard until smooth. Spread this mixture generously on both sides of each bread slice. The butter adds richness while the mustard brings a subtle tang that complements the beef. Toast the bread in a skillet over medium heat for 1-2 minutes per side until golden brown.
🥘 Step 5: Assemble and Serve
Slice the rested tri-tip against the grain into ¼-inch thick slices. Pile the beef onto the toasted bread slices, then ladle the warm au jus over the top. The au jus should be hot enough to slightly melt the butter on the bread—this creates that perfect French dip experience.
Serve immediately with 4 whole Dill Pickles (sliced) and 4 whole Pepperoncini Peppers (sliced) on the side. The acidity from the pickles and peppers cuts through the richness of the beef and au jus. Each bite should deliver tender, flavorful beef that soaks up the rich au jus with every dip—just like your favorite French dip sandwich.
Pro Tips For Making Campbell'S French Dip Sandwich
- CRANK THE BROTH HEAT: The Campbell’s beef broth needs to boil hard for at least 5 minutes before adding the tri-tip—this cuts through the fat and deepens the flavor. I used to simmer it gently, and the sauce tasted thin and bland. High heat. Seriously, crank it up.
- TRIM THE FAT, NOT THE FLAVOR: Cut the tri-tip’s outer fat cap into thin strips before roasting—this renders down into the broth, making the sauce richer without greasing up your pan. I learned this the hard way after dealing with a greasy mess that ruined the au jus consistency.
- SKIP THE CROWDED PAN: Don’t overfill your Dutch oven with onions, carrots, and garlic—pack them in too tight, and they’ll steam instead of caramelize. Spread them out in a single layer first, then add the broth. This gives you that deep, sweet base flavor the recipe actually needs.
- REST THE MEAT UNDER FOIL: Once the tri-tip hits 135°F (medium-rare), pull it from the heat and tent it with foil for 10 minutes. This keeps it juicy and makes slicing cleaner—no one wants dry, stringy meat ruining their sandwich. (Yes, even if you’re impatient like me.)
Flavor customization for this campbell's french dip sandwich
Spice Rub Variations
Swap out the basic rub for bold flavors. Try a Cajun-inspired blend with 1 tsp smoked paprika, ½ tsp cayenne pepper, 1 tsp garlic powder, and ½ tsp onion powder.
For a smoky twist, mix 1 tsp chili powder, ½ tsp ground cumin, and ½ tsp coriander—this adds depth that pairs perfectly with the au jus. I love using Penzeys Spices for their high-quality blends. 🌶️
Sweet & Tangy Glaze
Elevate your sandwich with a balsamic reduction glaze. Simmer ¼ cup balsamic vinegar with 1 tbsp brown sugar and 1 tsp Dijon mustard until thickened. Drizzle lightly over the beef before serving—it adds a sweet-tangy contrast that cuts through the richness.
For extra flair, add 1 tsp fresh rosemary to the glaze while simmering. 💫
Cheesy Bread Twist
Take your bread to the next level by adding a Parmesan-cheese spread. Mix ¼ cup grated Parmesan with 1 tbsp butter and 1 tsp garlic powder, then spread on toasted bread before adding the beef.
The nutty cheese complements the au jus beautifully. For a gooey surprise, sprinkle mozzarella cheese on the bread before toasting—it melts into a creamy layer. 🧀
Herb-Infused Au Jus
Boost your au jus with fresh herbs. After simmering the beef, stir in 2 sprigs fresh thyme, 1 sprig fresh rosemary, and 2 bay leaves for 15 minutes.
Remove the herbs before serving—this infuses the liquid with bright, aromatic notes. For a brighter flavor, add 1 tbsp lemon juice at the end. 🌿
Crunchy Toppings
Add texture with crispy toppings. Sprinkle toasted sesame seeds or crushed potato chips (like Lay's Classic) over the beef for a salty crunch. For a fresh contrast, top with thinly sliced cucumber or arugula. These toppings add a refreshing bite that balances the richness of the au jus. ✨
Smoky Chipotle Kick
For heat lovers, blend 1 tbsp chipotle peppers in adobo sauce with 1 tsp honey and 1 tsp olive oil. Spread this mixture on the toasted bread before adding the beef.
The smoky, spicy kick pairs perfectly with the tender tri-tip and au jus. For a milder version, reduce the chipotle to ½ tbsp. 🔥
Nutrition facts
Frequently asked questions
What cut of beef works best for this Campbell's French dip?
Tri-tip is ideal because it stays tender and flavorful when slow-cooked. Prime rib or chuck roast work too, but tri-tip's natural marbling ensures juicy results. For best texture, always slice against the grain—this breaks up the muscle fibers for melt-in-your-mouth bites.
Can I make the au jus ahead of time?
The au jus actually tastes better the next day as flavors meld. Store it in the fridge for up to 5 days or freeze it for 3 months. Just reheat gently on the stove—never microwave, as it can make the fat separate. Warm it until steaming hot before serving.
Why does my beef turn out tough?
Overcooking is the #1 culprit. Remove the tri-tip when it reaches 145°F (it'll rise to 150°F while resting). Also, never skip the 15-minute rest before slicing—this lets juices redistribute. If you're in a hurry, try a 30-minute sous vide at 160°F for foolproof tenderness.
What's the best bread for French dip?
Authentic French dip uses a crusty French baguette, but any hearty bread works. Brioche or sourdough add extra richness. The key is toasting it until golden—this creates the perfect crispy base for soaking up au jus. For extra flavor, spread with Dijon mustard butter before toasting.
Can I make this recipe in a slow cooker?
Yes! Sear the tri-tip first, then add all ingredients to your slow cooker and cook on Low for 6-8 hours or High for 4-5 hours. The slow cooker method works especially well if you're prepping ahead. Just check the au jus consistency at the end—add water if needed to reach the right thickness.