Thinly-sliced roast beef, melted gruyere, crunchy chaffle bread, and rich au jus for dipping make this Keto French Dip the ultimate comfort food! It’s a mouth-wateringly delicious meal that tastes so much like the “real thing,” but without all the unwanted carbs.
Before my keto days, the French dip used to be one of my all-time favorite meals. And when I say “favorite,” I mean that when we visited a popular steakhouse, I would skip the steak and order a French dip instead!
There’s just something magical about thinly-sliced roast beef topped with melted cheese on crunchy bread with a side of rich au jus for dipping. If you ask me, it’s the ultimate comfort food.
So, naturally, this Keto French Dip has been on my list to make for a long time. Now, I’m kicking myself for not making it sooner!
The taste is so much like the “real thing,” but without all the unwanted carbs. With crispy chaffles, a simple mayo and horseradish sauce, and a mouth-watering yet easy au jus gravy recipe, this Keto French Dip Sandwich is low in net carbs without sacrificing any flavor.
Ingredients for Making Keto French Dip Sandwich
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- Roast Beef - You can use leftovers or pick up slices from the deli.
- Gruyere Cheese - Gruyere has a bold taste that holds up to other strong flavors.
- Chaffles - You can follow this recipe to make 8 chaffles.
- Coconut Aminos - This gluten-free and soy-free sauce made from coconut sap is the best keto-friendly alternative to soy sauce that I have found.
- Cooking Sherry - Optional, but adds great depth of flavor.
- Beef Broth - You can use store-bought or make your own from beef bones.
- Mustard - I recommend Dijon.
- Garlic - Freshly minced has the best flavor, but frozen or jarred works too.
- Mayonnaise - Stick to brands with no added sugar. Or, even better, you can make your own!
- Horseradish - Check the nutritional information and choose a sugar-free brand of prepared horseradish.
Tips, Tricks, and Variations
- If you don’t have cooking sherry, you can either use red wine or just omit it entirely and add more broth.
- To substitute the gruyere, feel free to use Swiss, Fontina, Parmesan, or Provolone.
- If you’re making roast beef and plan to use the leftovers in this recipe, I recommend thinly slicing the meat before storing. That will make your Keto Roast Beef Sandwich as easy as possible to assemble.
- If you don’t have fresh garlic, garlic powder works too.
Serving Suggestions
- If you normally enjoy a French dip with French fries, then you have to make these Keto Jicama Fries as your side!
- To add a little green to your meal, Keto Asparagus with a sprinkle of Parmesan is a delicious and easy option.
- When you’re in the mood for comfort food, Keto Zucchini Chips pair perfectly with your Homemade French Dip!
Frequently Asked Questions
What Are Chaffles?
A chaffle is an easy keto recipe that works as a replacement for bread, bagels, buns, and so much more. They’re made in a small waffle iron with egg and cheese, and you have the option to add almond or coconut flour for texture. Enjoy them sweet or savory!
Can You Make This On Another Bread?
Absolutely! This recipe will work on any keto-friendly bread, but I recommend choosing something that won’t get soggy.
Can I Make This Ahead Of Time?
You bet! It’s a great way to meal-prep so you can whip up a low-carb French dip in minutes flat.
The chaffles can be made up to five days ahead of time. To reheat, pop them in the oven or toaster oven.
The horseradish sauce and au jus gravy can be made up to four days ahead of time, and you can reheat the jus in the microwave or in a saucepan on the stove.
What Do I Do If I Don’t Have A Dash Mini Waffle Maker?
No mini waffle maker? No problem! Just use a regular waffle maker instead. The bread may not be as uniform in shape, but the sandwich will still be delicious.
Tools Needed to Make a Keto Roast Beef Sandwich
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- Dash Mini Waffle Iron
- Saucepan
- Baking Sheet
Storage
Homemade roast beef can last up to four days in an airtight container in the refrigerator. Deli roast beef should be stored according to the package directions.
Chaffles will stay fresh for five days in the refrigerator or up to three months frozen in a plastic bag with the air removed. The horseradish sauce and au jus can both be stored covered in the refrigerator for up to four days.
How To Make Keto French Dip
Preheat the broiler to high.
Start by making the au jus recipe. In a small saucepan, add the broth, sherry, coconut aminos, Dijon, and garlic, then bring everything to a boil.
Reduce the heat and simmer for 5 minutes. Season to taste with salt and pepper, then turn the heat to low.
Meanwhile, mix the mayonnaise and horseradish in a small bowl. Once combined, spread the mixture on the chaffles.
Dip the roast beef into the warm broth mixture just long enough to warm it slightly, but don’t cook it. Once warm, drain the meat, reserving the warm jus.
Divide the roast beef between four of the chaffles. Place on a baking sheet, top with the gruyere, then heat under the broiler for 2 minutes or until the cheese melts.
Top the sandwiches with the remaining chaffles and serve with the warm jus.
Keto French Dip
Ingredients
Jus
- 1 ½ cup cups beef broth or beef stock
- ¼ cup cooking sherry
- 1 tablespoon coconut aminos
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- Salt and pepper
Horseradish Mayo
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish sugar-free
Sandwiches
- 8 chaffles cooked according to this recipe
- ¾ pound thinly sliced roast beef either leftover or from the deli
- 4 slices Gruyere cheese
Instructions
- Preheat the broiler to high.
- In a small saucepan, bring the broth, sherry, coconut aminos, Dijon, and garlic to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes. Season to taste with salt and pepper. Turn the heat to low.
- Meanwhile, combine the mayonnaise and horseradish in a small bowl.
- Spread the mayonnaise mixture on the chaffles.
- Dip the roast beef into the warm broth mixture just long enough to warm it slightly. (Don’t cook it!)
- Drain and divide the meat between four of the chaffles. Place on a baking sheet and top with the gruyere.
- Heat under the broiler for 2 minutes until the cheese melts.
- Top with the remaining chaffles and serve with the warm jus.
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