Filled with succulent sliced beef and gooey cheese, the French dip is the robust and gratifying sandwich we frequently yearn for. No need for a fast-food run—the ideal French dip is within reach, waiting to be crafted in the coziness of your home. Accompanied by the homemade jus, this dish is the ultimate indulgence for your week. We guarantee that one dip will leave you utterly captivated. Discover all the essential details to ensure it becomes the finest version possible:
Creating the ultimate French dip:
— Selecting the bread. While the classic choice is a baguette-style roll, we opted for a hoagie in this recipe. Essentially, any robust roll or bread capable of supporting your sandwich through a substantial dip in the jus will suffice!
— Optimal meat cut for French dips. Our preference is boneless ribeye steaks, chosen for their tenderness and infused with a delightful herb-spice blend during cooking, making them the ideal filling for our sandwiches.
— Considering the cheese. While not obligatory for a French dip, we always find it a delightful addition. Provolone is our chosen variety, but Swiss would also complement the flavors excellently.
Crafting the perfect jus:
The key to achieving the ultimate French dip lies in the jus. Begin by transferring your roasting pan with the beef drippings to the stovetop. Add onions, garlic, thyme, beef broth, and Worcestershire sauce. Allow it to simmer and cook until it achieves a slightly thickened consistency. In no time, you’ll have a delectable dipping sauce ready to enhance your French dip experience. Take our word for it—this step is not to be overlooked.
Presenting the French dip:
For a timeless approach, pairing this sandwich with homemade French fries (or sweet potato tots) is a foolproof choice. However, the versatility of this sandwich extends to various accompaniments. Whether it’s a classic potato salad, smashed potatoes, or a fried goat cheese salad, any of these options would seamlessly complement the main dish.
Have you prepared this iconic sandwich? Share your experience in the comment section below!
Ingredients
3 boneless ribeye steaks (about 3 pounds)
1 tbsp. extra-virgin olive oil
1 tbsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. dried oregano
1 tsp. dried ground sage
FOR JUS
1/4 yellow onion, thinly sliced
2 cloves garlic, minced
2 tsp. minced fresh thyme
1 1/2 c. low-sodium beef broth
2 tsp. Worcestershire sauce
FOR SERVING
6 hoagie rolls
12 slices provolone
Step 1:
Preheat the oven to 450°F. Coat the beef with olive oil and place it in a roasting pan. In a small bowl, combine salt, pepper, oregano, and sage. Apply the spice mix thoroughly over the beef. Roast for 20 minutes or until a meat thermometer reads 125°F in the thickest part of the ribeye. Allow it to rest on a cutting board and reduce the oven temperature to 350°F.
Step 2:
While the beef rests, prepare the jus: Place the roasting pan (with beef drippings) on a stove top burner over medium heat. Add onions and cook until softened, approximately 3 minutes. Add garlic and thyme, cooking until fragrant for an additional 1 minute. Pour in beef broth and Worcestershire sauce, bringing it to a simmer. Cook until slightly thickened, about 8 to 10 minutes.
Step 3:
When ready to serve, thinly slice the beef. Fill each roll with beef and top it with provolone. Bake until the cheese is melted, around 10 minutes.
Step 4:
Serve with jus on the side for dipping.
