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French dip sandwiches are always a tasty option with their combination of meat and cheese along with the French dip au jus mix. These campfire foil-pack French dip sandwiches are a little bit different, though, because it’s grill or campfire-friendly and made using foil packs. Served nice and hot from the campfire with the rich and savory au jus, this is one of the highlights of camping, whether you’re camping out or simply dining al fresco in the backyard!

A red plate with a campfire foil pack French dip sandwich on it at the campfire.

You only need five ingredients to make the most delicious campfire foil pack French dip sandwiches and these meat and cheese treats are bursting with savory flavor appeal!

You might also like to try campfire apple crisp or, if it’s hearty sandwiches you’re looking for, this Italian pressed sandwich is really satisfying, as is this fried chicken sandwich.

A person dipping a sandwich in a yellow cup while camping.

Why You’ll Love These

Simple:  The fact you only need five ingredients to make this French dip sandwich recipe probably already tells you how easy it is. This recipe is straightforward to prepare, even if you haven’t made this particular type of sandwich before.
Tasty: The combination of roast beef and provolone cheese is a classic one and the au jus or onion soup mix makes the perfect dipping sauce for these campfire sandwiches!
Camp-tastic: Camping doesn’t mean you’re limited to trail mix and canned food. These French dip sandwiches are perfect for cooking outdoors. Just make sure you have everything you need for a campfire and plenty of good quality aluminum foil.

A sandwich on a plate with chips and a cup of coffee perfect for a camping trip.

Foil Pack French Dip Sandwiches Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Hoagie rolls: Also known as hero rolls, hoagies are the perfect type of bun to hold your roast beef and provolone cheese, but you can use something similar instead if you prefer.
Butter: Melted butter is brushed on to the sandwiches for flavor. You can use salted or unsalted, or a butter alternative, or even swap it for an olive muffaletta spread!
Onion soup mix: To make the dip. Sub au jus if you prefer or any other dry mix.
Provolone cheese: Swiss cheese or Gruyere would also work.
Roast beef: Using readymade roast beef is easier than trying to cook steaks over a campfire and then using those in the sandwiches!

A plate with ingredients (meat, cheese, bread, and hoagie buns) to make campfire French dip.

How to Make French Dip Sandwiches

For more detailed instructions with weights and measurements, jump to the printable recipe card

Prepare the hoagies:  Cut them in half lengthwise, then mix the butter and soup mix and brush it over the cut sides.
Fill the sandwiches: Put cheese and roast beef inside each hoagie roll.
Wrap the sandwiches: Wrap each one tightly in aluminum foil.
Cook them: Cook until the cheese is melted and make the au jus while the sandwiches are cooking, then serve hot!

A plate with campfire French dip, meat, and cheese.
A person holding a campfire foil pack sandwich to dip in au jus.

Substitutions and Variations

Gluten-free option: Use gluten-free buns instead of traditional hoagie rolls and make sure you’re using a gluten-free soup mix or au jus mix.
Vary the meat: You can use cooked flank, skirt or reverse-seared strip steak, or even corned beef – whatever you prefer in chopped Italian sandwiches would work in this recipe too!
Change up the cheese: Provolone, Swiss and Gruyere are the classic choices for a French dip sandwich but you can use any sliced cheese you want, perhaps your Italian stromboli go-to cheese.
Spice it up: Crushed red pepper in the butter mixture would add a little heat, or you might prefer to add some hot sauce to the au jus sauce.
Make it kid-friendly: Swap the provolone cheese for Colby Jack or similar.

A sandwich in foil next to a bowl of chips on the table.

Serving Suggestions

Appetizers:  Homemade cornbread would be tasty here, perhaps along with bean soup which you can make ahead and warm up on the campfire.
Side dishes: 
Smoked asparagus pairs beautifully with French dip sandwiches. Fresh vegetables are also good, a Tomato salad or coleslaw.
Dessert: Campfire banana boats would be delicious for dessert or you might prefer campfire apple crisp.

A camping French dip sandwich on a plate with chips and a cup of coffee, perfect for enjoying around the campfire.

How to Store French Dip Sandwiches

Store:  The sandwiches are best enjoyed fresh off the campfire but you can always wrap leftovers and enjoy them the following day.
Freeze:  This isn’t a recipe for freezing.
Reheat:  Leftovers can be reheated over tomorrow’s campfire or, if at home, in the microwave!

A person dipping a campfire French dip sandwich into a bowl of au jus.

Top Tips

Add some extras: You might like to add some sauteed onions or mushrooms to the beef and cheese filling for a deluxe touch.
Make the butter mixture ahead: If you’re camping you’ll want to simplify everything, so prepare the butter mixture ahead and keep it in a small container, then you can butter the sandwiches and perhaps save some for a future meal too.
Use heavy duty aluminum foil: If you use cheap tin foil and it tears, your French dip sandwich making efforts will end in disaster, so stick with the good stuff! Instead, use heavy duty aluminum foil (my fave here) that will safely enclose all your ingredients and make this recipe a success.

A person is holding a sandwich wrapped in foil.

French Dip Sandwich FAQs

Can you make this in the oven?

Yes, cook it for about 20 minutes at 400 degrees F or until the cheese has melted. You’ll still need to wrap each sandwich in foil to hold the fillings in place.

Do you have to serve it with a dip?

French dip sandwiches are named after the dip but you can omit it if you don’t want, or else use au jus, beef broth with garlic powder or your favorite dipping sauce.

French dip sandwiches assembled on a plate at a campsite.
A person holding a plate with a foil pack French dip sandwich on it.

Campfire Foil Pack French Dip Sandwiches

5 from 47 votes

Campfire Foil Pack French Dip Sandwiches

By: Bella Bucchiotti
You only need five ingredients to make the most delicious campfire foil pack French dip sandwiches and these meat and cheese treats are bursting with savory flavor appeal!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 4 buns, hoagies
  • 4 Tablespoons butter, melted, salted or unsalted
  • 1 Tablespoon dry onion soup mix, or au jus mix
  • 8 Slices provolone cheese, cut in half
  • 12 Slices roast beef


  • Preheat the grill to 350 degrees F or get your camp fire going.
  • Cut 4 pieces of aluminum, 12 inches wide.
  • Slice hoagies in half lengthwise. Set aside
  • In a small bowl mix the butter and dry onion soup mix. Mix until combined.
  • Butter the inside of the hoagies with butter/onion mixture.
  • Place 2 pieces of cheese on each side of the cut hoagie. So 2 full slices per hoagie.
  • Place 3 slices of corned beef in the middle.
  • Fold the hoagie and place it on the aluminum foil.
  • Close into a packet and place on the preheated grill.
  • Cook for 15 to 18 minutes or until the sandwich is warm and the cheese is melted.
  • Prepare the au jus while the sandwiches are cooking.


Calories: 422kcal | Carbohydrates: 36g | Protein: 34g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 76mg | Sodium: 1999mg | Potassium: 321mg | Fiber: 1g | Sugar: 5g | Vitamin A: 359IU | Vitamin C: 38mg | Calcium: 549mg | Iron: 13mg
Like this recipe? Rate and comment below!

This campfire French dip sandwich with au jus gravy mix is really delicious. The onion powder butter mixture, soft hoagie rolls, cheese and tender beef go together so well. There is a reason this is one of my favorite onion soup mix recipes! This is sure to be one of the highlights of your cookout or camping trip. Or perhaps you can’t wait and you would prefer to enjoy these golden brown sandwiches with dip for dinner tonight!

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.


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  1. The last step in the recipe is to make the au jus. Where is the recipe for it? or instructions on how to make it?

    1. Hi, it’s the instructions on the back of the onion soup mix package or au jus package. They’re all slightly different, so it depends which you use.