Copycat Arby’s French Dip and Swiss Recipe

If you’ve ever unwrapped that Arby’s French Dip in the car, barely able to wait till you hit the parking spot, this one’s for you. That crusty roll, layered with whisper-thin roast beef and Swiss, practically begs for a hot dip in that little cup of au jus. It’s salty, savory, and somehow both comforting and fast-paced, like a solo road trip with the windows down.

This Copycat Arby’s French Dip and Swiss brings all of that into your kitchen. It’s built from just a few core ingredients, roast beef, Swiss, soft hoagie roll, and that all-important just, but when done right, it hits like something more than the sum of its parts.

The first time I tried to recreate it, I overcooked the jus and scorched the bottom of the pan. My house smelled like sad beef smoke for hours. But the second round? Magic. The beef was just warmed, the Swiss melted with a gentle slump, and the au jus… well, it tasted like the kind of thing you’d want to sip from a mug on a chilly afternoon.

This is that version, minus the burnt pot.

How to Make Copycat Arby’s French Dip and Swiss

Start by simmering a quick homemade au jus, flavored with beef broth, onion powder, and a touch of soy sauce for that signature fast-food umami. While the jus is warming, toast your rolls and melt a slice or two of Swiss onto the bottom half. Then dip thin-sliced roast beef into the jus for a few seconds, just enough to heat it through, and pile it high onto the cheesy roll. Serve it with a cup of the hot jus on the side, and let the dipping begin.

Nutrition facts (per sandwich with jus)

• Calories: 540
• Total Fat: 22 g
• Saturated Fat: 10 g
• Carbohydrates: 48 g
• Sugar: 3 g
• Protein: 38 g

Ingredients (for 4 sandwiches)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

For the au jus

• 4 cups low-sodium beef broth or stock
• 1 tablespoon beef bouillon (like Better Than Bouillon)
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon MSG or 1 tablespoon nutritional yeast
• 1 tablespoon butter or beef fat
• Black pepper, to taste

For the sandwiches

• 1 to 1¼ pounds very thinly sliced roast beef (deli-style or homemade, see below)
• 8 slices Swiss cheese (processed or natural)
• 4 soft hoagie rolls or sub rolls
• Olive oil or butter for brushing the rolls

Tools you’ll need

• Saucepan for jus
• Sheet pan for toasting rolls
• Tongs for dipping meat
• Ramekins or small bowls for serving jus
• Bread knife, cutting board

Instructions

Step 1: Make the au jus

In a medium saucepan, bring beef broth to a simmer. Whisk in bouillon, soy sauce, sugar, onion powder, garlic powder, salt, MSG (or yeast), and butter. Let it simmer gently for 10–12 minutes until fragrant and flavorful. Season with black pepper to taste.

Keep it thin and hot, not boiling. You want it pourable, not thick like gravy.

Step 2: Toast the rolls

Split the hoagie rolls lengthwise and brush the cut sides lightly with oil or butter. Toast them cut-side-up under the broiler or in a 200°C (400°F) oven until just golden. Lay two slices of Swiss cheese on each bottom half and return to the oven briefly until melty.

Step 3: Warm the beef

With the au jus still hot, dip a small handful of beef slices into the pot for 20–30 seconds, just enough to warm through. Use tongs or a slotted spoon to lift and shake off excess jus.

Step 4: Assemble and serve

Pile the warm beef onto the cheesy bottom half of each roll. Cap with the top half. Serve immediately with a small cup of au jus on the side for dipping.

If you’ve ever unwrapped that Arby’s French Dip in the car, barely able to wait till you hit the parking spot, this one’s for you. That crusty roll, layered with whisper-thin roast beef and Swiss, practically begs for a hot dip in that little cup of au jus. It’s salty, savory, and somehow both comforting and fast-paced, like a solo road trip with the windows down.

This Copycat Arby’s French Dip and Swiss brings all of that into your kitchen. It’s built from just a few core ingredients, roast beef, Swiss, soft hoagie roll, and that all-important just, but when done right, it hits like something more than the sum of its parts.

The first time I tried to recreate it, I overcooked the jus and scorched the bottom of the pan. My house smelled like sad beef smoke for hours. But the second round? Magic. The beef was just warmed, the Swiss melted with a gentle slump, and the au jus… well, it tasted like the kind of thing you’d want to sip from a mug on a chilly afternoon.

This is that version, minus the burnt pot.

What to serve with

Crispy Curly Fries
A classic Arby’s pairing. Their seasoned crunch is perfect for dunking into extra jus or just snacking between bites. You can make frozen ones in the oven or air fryer for a close dupe.

Creamy Coleslaw
Cold and crunchy, coleslaw gives you a break between bites of beefy richness. A slightly tangy vinegar slaw works especially well here.

Pickle Spears or Giardiniera
A bright, briny side helps cleanse the palate and cuts through all that meat and cheese. Bonus: if you like a little heat, spicy pickled veg works wonders.

Tomato Soup Shot
Not traditional, but a small cup of warm, spiced tomato soup turns this into a surprising comfort combo. Especially great on rainy days.

Potato Chips + Horseradish Dip
Crisp chips and a horseradish-sour cream dip echo the roast beef sandwich vibes without competing.

Roasted Brussels Sprouts
Roast them till crisp and salty. They bring earthy, browned edges that pair wonderfully with beef jus and Swiss.

Variations

Double the Beef (Half Pound Style)
Use twice the meat per roll and serve with a deeper cup of au jus. A fork might help, or just give in and use both hands.

Caramelized Onion Edition
Add a layer of soft, golden onions under the cheese for a little sweetness and depth. Not Arby’s-accurate, but you won’t care.

Horseradish Kick
Mix 1 tablespoon mayo with 1 teaspoon prepared horseradish and smear it inside the roll. You’ll get that zingy steakhouse note without overpowering the jus.

Provolone or Muenster
Not Swiss? No problem. Provolone melts beautifully and adds an Italian edge. Muenster gives a creamier, buttery finish.

Mini Sliders Version
Use small dinner rolls and scale down the beef for party sliders. Great for game day or leftover roast beef.

French Dip Grilled Cheese
Press the sandwich like a panini, crisp both sides, and serve it with a side of jus for a grilled cheese/French dip hybrid. Seriously addictive.

Ingredient Substitutes

Beef Stock
Original: Low-sodium broth or stock
Substitute: Mushroom broth + soy sauce for a veg take, or chicken broth with bouillon for a lighter but still savory jus

Beef Bouillon
Original: Better Than Bouillon
Substitute: 1 extra cup of beef stock reduced by half, or 1 bouillon cube dissolved in 2 tbsp water

Roast Beef
Original: Thinly sliced deli-style beef
Substitute: Homemade roast beef, or leftover steak sliced thin. Even shaved ribeye if you’re feeling fancy.

Swiss Cheese
Original: Processed Swiss
Substitute: Natural Swiss, provolone, Muenster, mozzarella (less authentic, still melty)

Hoagie Rolls
Original: Soft white sub rolls
Substitute: French rolls, Italian bread cut to size, brioche buns (for a rich twist), or baguette if you like it crusty

Butter/Beef Fat in Jus
Original: 1 tbsp butter
Substitute: Olive oil, or omit for lower fat version, though you’ll miss the gloss

MSG / Nutritional Yeast
Original: MSG
Substitute: ½ tsp mushroom powder, 1 tsp Worcestershire sauce, or just leave out if sensitive

Tips for Success

• Always toast the rolls. The crunchy edge keeps them from turning into mush when dipped.
• Warm beef in jus for just 20–30 seconds. More than that and it starts to toughen.
• Make the jus first, taste it, and adjust. It’s your star flavor.
• If you’re using homemade beef, slice it as thin as you can, a sharp knife and cold roast help.
• Use a slotted spoon or tongs to pull beef from the jus so the sandwich isn’t soggy before you want it to be.

Honest Review

After a few rounds of testing, this Copycat Arby’s French Dip and Swiss nails the vibe in a way that genuinely surprised me. The texture hits that nostalgic fast-food sweet spot: thin beef warmed just enough to stay juicy, soft roll with a toasty edge, and cheese that melts without turning gooey. And the au jus? It’s thinner than gravy, as it should be, but full of that salty, beefy richness that makes every bite feel like a hug in sandwich form.

Would I say it’s exactly like Arby’s? Not quite. I mean, they probably use commercial meat steamers, flavor enhancers, and some kind of sci-fi sandwich press I don’t have in my kitchen. But honestly? This one gives you 90% of the flavor with 100% of the control. And it feels real, no mystery meat, no plastic wrapper, just good food made by your own hands.

If you’re the type who craves something warm and salty when the rain hits the window or you’ve had a long, odd Tuesday, this sandwich delivers. It’s not fussy, it’s not fancy, but it’s the kind of thing you’ll want to make again. Especially when driving to Arby’s sounds harder than turning on the stove.

Chef’s kiss… with a side of au jus.