Camp Skillet French Dip Sandwiches with Caramelized Onion Jus and Provolone
Caramelize sliced onions in a cast-iron skillet over a medium campfire or stove flame for 15 minutes, then simmer in beef broth for 8 minutes to make a dipping jus. Warm thin-sliced roast beef in the jus until steaming hot, pile it on buttered toasted rolls with provolone, and wrap in foil for 3 minutes to melt the cheese. Total time is about 45 minutes.
A French dip is a simple sandwich that tastes like you worked harder than you did. Soft onions, a rich broth for dunking, melty cheese and a crusty roll. It's good after a long hike and it only needs one skillet.
We use sliced deli roast beef, so there's no roast to braise for hours. The beef just needs a quick warm-up in the jus. Keep the meat cold until the last few minutes, and you can have this on the table in under an hour.
Camp Skillet French Dip Sandwiches with Caramelized Onion Jus and Provolone
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame or medium coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
Gear you'll need
- 12-inch cast-iron skillet
- Tongs
- Heavy-duty foil
- Ladle
- 4 cups or mugs for dipping
- Cutting board and knife
- Campfire grate or camp stove
Steps
-
Toast the rolls
Spread 1 tablespoon butter on the cut sides of the rolls. Toast them cut-side down in a dry 12-inch skillet over medium heat for 1 to 2 minutes until golden. Wrap them in foil to keep warm.
-
Caramelize the onions
Add the remaining butter and the oil to the skillet. Cook the onions with a big pinch of salt for 15 to 18 minutes, stirring often, until deep golden and soft. Lower the heat if they start to burn.
-
Add garlic and thyme
Stir in the garlic and thyme and cook for 1 minute until you can smell them. Scrape up any browned bits from the bottom.
-
Simmer the jus
Pour in the broth and Worcestershire. Simmer for 8 minutes until reduced to about 1 1/2 cups. Taste and add pepper and a little salt if needed.
-
Warm the beef
Add the roast beef to the jus in small handfuls and stir for 2 to 3 minutes. It should be steaming hot, 165°F if you have a thermometer.
-
Build and melt
Lift the beef and onions with tongs onto the rolls and top each with 2 slices of provolone. Wrap each sandwich loosely in foil and set it on a grate over medium coals, or in a covered skillet on low heat, for 3 minutes until the cheese melts.
-
Dunk and serve
Ladle the hot jus into 4 cups. Serve the sandwiches right away with the cups for dipping.
Trail Notes
Caramelize the onions at home and keep them chilled for up to 3 days. At camp, just reheat them in the skillet, add the broth and carry on.
Keep the roast beef and cheese at 40°F or below until you cook. Use opened deli meat within 3 to 5 days, and don't let cooked sandwiches sit out for more than 2 hours.
Use sliced turkey or ham instead of beef. For a vegetarian version, use sautéed portobello slices and vegetable broth.
Pack out leftover jus in a sealed container. Strain dishwater to catch onion bits, pack those out, and scatter the water at least 200 feet from streams and lakes.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Sweet Potato and Chorizo Hash with Skillet-Baked Eggs
LunchCampfire Beer-Simmered Brats in Cast Iron
Snack or treatCampfire Pie Iron Pizza Pockets with Mozzarella and PepperoniMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can I make French dip sandwiches over a campfire?
Yes. Cook the onions and jus in a cast-iron skillet over medium coals or a grate, then melt the cheese in foil packets on the grate. Move the skillet to the edge of the fire if the jus boils too hard.
What bread is best for camp French dip sandwiches?
A crusty roll like a hoagie or baguette holds up to dipping without falling apart. Toasting the cut sides with butter helps it stay firm.
How do I keep the roast beef safe at camp?
Keep it in a cooler at 40°F or below until you're ready to cook. Heat it in the simmering jus until steaming hot, about 165°F, and eat it right away.
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.