Packed with tender sliced beef and melty cheese, the French dip is the hearty, satisfying sandwich we so often crave. Forget the drive-thru—the perfect French dip is ready to be made right in the comfort of your own home. Paired with the homemade jus, this meal is the perfect way to treat yourself this week. We promise: one dunk, and you'll be hooked. Here’s everything you need to know to make it the best it can be:
TIME & SERVINGS
YIELDS:4 SERVING(S)
PREP TIME:30 MIN
PREP TIME:30 MIN
TOTAL TIME:1 HR
INGREDIENT
3 boneless ribeye steaks (about 3 pounds)
1 tbsp. extra-virgin olive oil
1 tbsp. kosher salt
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
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
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 SERVING6
hoagie rolls
12 slices provolone
hoagie rolls
12 slices provolone
INSTRUCTIONS(STEPS)
- Step 1Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.
- Step 2Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.
- Step 3When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes.
- Step 4Serve with jus on the side for dipping.