Blackstone French Dip Recipe
Blackstone French Dip sandwiches are a quick way to enjoy a hot, cheesy roast beef sandwich. You'll have buttery toasted rolls, warm sliced roast beef, melted Havarti, and a cup of au jus for dipping. The whole process takes about 15 minutes.
Blackstone French Dip Sandwiches
Traditionally, French dip sandwiches are made in the oven or on the stove. Using a griddle speeds things up since the rolls, beef, and cheese all cook together and finish at once.
We like to make this recipe when everyone's hungry and no one wants to spend time at the stove. Since the roast beef is already cooked, the griddle just toasts the rolls and heats everything up.
A few things make this version work:
The beef is already cooked, so you are only heating it. Overcooking is the main way to ruin this sandwich, so flip the meat once and pull it as soon as it's hot.
Bring the au jus to a simmer before you begin. Pour a little over the meat on the griddle. The sizzle helps melt the cheese.
Toast the rolls, cut side down, in butter. This makes them crisp on the outside so they can handle all the dipping.
Why You'll Love This Recipe
- Ready in 15 Minutes - It takes 5 minutes of prep and about 10 minutes on the griddle.
- One Cooking Surface - Rolls, beef, and cheese all cook on the flat top, so cleanup is easy.
- Short Shopping List - Five ingredients, plus store-bought au jus.
- Easy to Serve a Group - This makes 6 sandwiches, and a Blackstone has plenty of room to cook them all at once.
- Easy to Customize - Add sautéed onions and bell peppers, or swap the cheese for what you like.
Try my Prime Rib French Dip too!
Recipe Shopping List
Not sure if you need to go shopping? Here's what you'll need for this recipe. For exact amounts, check the printable recipe card at the end of the post.
- Butter: Toasts the rolls and keeps the beef from sticking to the griddle.
- Sliced Roast Beef: Thin slices work best. Medium-rare roast beef warms quickly on the griddle without drying out.
- French Sub Rolls: Sturdy rolls with a crisp crust hold up to dipping. Hoagie rolls work too.
- Havarti Cheese Slices: Mild, creamy, and melts well. Swiss, provolone, or mozzarella can replace it.
- Au Jus: Prepared au jus keeps this recipe quick. Warm it before you start cooking.
How To Make This Recipe
This is just a quick overview so you know what to expect. When you're ready to cook, use the full recipe at the bottom of the page.
- Preheat the griddle over medium heat. Warm the au jus in a small saucepan and keep it warm on the griddle.
- Melt 2 tablespoons of butter on the griddle and toast the rolls, cut side down. Transfer them to a cutting board and cover with a dome lid to keep them warm.
- Melt the remaining tablespoon of butter, add the roast beef, and let it sizzle. Flip it once so both sides heat up.
- Pour about ½ cup of au jus over the beef, add the Havarti, and cover with the dome until the cheese melts.
- Pile the cheesy beef onto the toasted rolls and serve with the remaining au jus for dipping.
Our Griddle Patty Melt is another good one for the flat top.
Tips For The Best French Dip
- Don't overcook the beef! It just needs to get hot. Flip it once and take it off right away.
- Heat the au jus first. A simmering jus warms the meat faster and melts the cheese.
- Use a melting dome to trap the heat. It melts the Havarti in about a minute.
- If you want to add veggies, sauté sliced onions and bell peppers on the other side of the griddle. Spoon them over the meat before adding the cheese.
Recipe FAQ
Store leftover meat and au jus in separate airtight containers in the fridge for up to 3 days. Keep the rolls at room temperature.
Reheat the beef on the griddle with a bit of butter, and add a splash of au jus to keep it moist.
You can prep the au jus and slice the rolls ahead of time. Cook and assemble the sandwiches fresh for the best texture.
Swiss, provolone, or mozzarella are all good options.
I use French sub rolls here, but hoagie rolls work too. Choose a roll with a crisp crust so it holds up when you dip it.
Yes, just slice it thin and use it the same way. Add a splash of au jus while heating to keep it moist.
Yes, you can use a large skillet or cast iron pan. Toast the rolls first, then heat the beef and melt the cheese in batches.
My Venison French Dips use a sous vide roast and homemade au jus.
Serving Suggestions
More Blackstone Sandwich Recipes
Blackstone French Dip
These simple French Dip sandwiches are cooked on the Blackstone and make the perfect lunch or dinner option!
Ingredients
- 3 tablespoons butter, divided
- 2 pounds sliced roast beef (medium rare)
- 6 French sub rolls
- 12 slices creamy Havarti
- 2 cups au jus (prepared)
Instructions
- Assemble your ingredients and tools. Helpful tools include a large dome lid, a large metal spatula, and a cutting board or tray to put the finished sandwiches on.
- Preheat your griddle over medium heat. In a small saucepan, heat the au jus. You can do this right on the griddle or use the stovetop to heat it, and then bring it out and put it on the griddle surface to keep warm.
- Melt 2 tablespoons of butter on the griddle surface. Spread it out and add the sub buns, cut side down, and let them toast.
- Remove to the cutting board once they are toasted.
- Cover them with the large dome lid to keep warm.
- Melt the remaining tablespoon of butter and add your meat. Let it get hot and sizzling and flip it once so both sides get hot.
- Drizzle about ½ cup of the au jus over the top of all the meat. Add the cheese to the meat and cover with the dome to melt.
- Once the cheese is melted, place the meat onto the toasted hoagie rolls.
- Serve with the remaining au jus for dipping.
- Optional: Sauté some onions and bell peppers on the other side of the griddle and add those on top of the meat, under the cheese, for extra flavor.
Nutrition Information:
Yield: 6 Serving Size: 1 Amounts Per Serving: Calories: 650Total Fat: 23gSaturated Fat: 11gUnsaturated Fat: 12gCholesterol: 106mgSodium: 2749mgCarbohydrates: 68gFiber: 3gSugar: 6gProtein: 44gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
