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:
How to make the best French dip:
— The bread. Traditionally, these sandwiches are made with a baguette-style roll, but we went with a hoagie for this recipe. Really, any roll or bread that’s hearty enough to hold your sandwich and survive a serious dunk in the jus will work!
— The best cut of meat for French dips. We chose boneless ribeye steaks to make our French dip. Cooked until extra-tender and flavored with an herby spice mix, it’s our perfect choice for filling our sandwiches.
—The cheese. Cheese isn’t entirely necessary to a French dip, but in our book, it’s always a welcome addition. We went with provolone, but Swiss would also work well here.
How to make the jus:
The secret to this best-ever French dip? It’s all in the jus. To make it, you’re going to place your roasting pan with the beef drippings on the stove top before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened. Soon, you’ll have the most delicious dipping sauce to complete your French dip. Trust us—you don’t want to skip this.
Serving a French dip:
If you’re looking to go classic, you can’t go wrong serving this sandwich with homemade French fries (or sweet potato tots). That being said, you can really serve this sandwich with just about anything. Classic potato salad, smashed potatoes, or a fried goat cheese salad would all go perfectly with this main.
Made this classic sandwich? Let us know how it went in the comment section below!
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:
How to make the best French dip:
— The bread. Traditionally, these sandwiches are made with a baguette-style roll, but we went with a hoagie for this recipe. Really, any roll or bread that’s hearty enough to hold your sandwich and survive a serious dunk in the jus will work!
— The best cut of meat for French dips. We chose boneless ribeye steaks to make our French dip. Cooked until extra-tender and flavored with an herby spice mix, it’s our perfect choice for filling our sandwiches.
—The cheese. Cheese isn’t entirely necessary to a French dip, but in our book, it’s always a welcome addition. We went with provolone, but Swiss would also work well here.
How to make the jus:
The secret to this best-ever French dip? It’s all in the jus. To make it, you’re going to place your roasting pan with the beef drippings on the stove top before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened. Soon, you’ll have the most delicious dipping sauce to complete your French dip. Trust us—you don’t want to skip this.
Serving a French dip:
If you’re looking to go classic, you can’t go wrong serving this sandwich with homemade French fries (or sweet potato tots). That being said, you can really serve this sandwich with just about anything. Classic potato salad, smashed potatoes, or a fried goat cheese salad would all go perfectly with this main.
Made this classic sandwich? Let us know how it went in the comment section below!
- Yields:
-
4
- Prep Time:
-
10 mins
- Total Time:
- 1 hr
Directions
-
- Step 1
Preheat 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.
- Step 1
PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
