French Dip

Packed with tender sliced beef and melty cheese, the French dip is the hearty, satisfying sandwich we so often crave. And now you can forget the drive-thru because I’ve come up with an unbeatable French dip you can make in the comfort of your own home. Made with tender, succulent ribeye and paired with a homemade jus, this sandwich is the perfect way to treat yourself. I 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 French Dip

INGREDIENTS

• Beef: Instead of the usual beef roast, I opted for boneless ribeye steak. While it may be on the spendy side, it saves lots of time and boasts an ideal combination of marbling, beefiness, and tenderness.
• Dried Herbs: To infuse the beef with even more flavor, I apply a super simple dry rub of oregano, sage, salt, and pepper. The earthy, peppery, slightly bitter flavors of the woody herbs add bewitching depth and complexity to the beef.
• Onion & Garlic: I think of the jus as basically a lighter, roux-less gravy. And as with any good gravy, this one starts aromatics cooked in intensely flavorful pan drippings. I went with onion and garlic, sautéed until soft, to give the jus an extra layer of savory depth. Do be sure to slice the onion nice and thin so it doesn’t overwhelm the jus.
• Fresh Thyme: Thyme is a classic herb for sauces and gravies. I love the way its earthy, vaguely minty quality enhances the umami flavor of the jus.
• Beef Broth: A good-quality broth is key for a great jus. Whichever brand you go with, be sure to start with low-sodium broth. You’ll be partially reducing it, and you don’t want to wind up with a salt lick.
• Worcestershire Sauce: Worcestershire is one of my pantry superheroes. Fermented anchovies give it an intense umami flavor, malt vinegar lends tanginess, and molasses contributes a dark sweetness. Together, they give the just a deeper, rounder flavor as nothing else can.
• Rolls: Traditionally, these sandwiches are made with baguette-style rolls, but I find their crisp, crackling crust can make for tough eating. Instead, I went with a hoagie rolls: They have a softer crust and more tender crumb yet are sturdy enough to withstand a dunk in jus.
• Cheese: While purists may balk at my inclusion of cheese, there’s just something irresistible about the way creamy, tangy melted provolone interacts with the beef and jus. If provolone isn’t your thing, Swiss makes an excellent swap.

STEP-BY-STEP INSTRUCTIONS

First, crank your oven to 450°. Roasting the steaks at a high temp quickly sears the meat while leaving the interior juicy and tender. Place the steaks in a large, deep roasting pan and rub them with olive oil. (We need a deep pan with high sides to accommodate the jus later on.) Now, mix the salt, pepper, oregano, and sage in a small bowl; rub the steaks with the herb rub. Roast the steaks until an instant-read thermometer inserted into the thickest part registers 125°. Transfer to a cutting board and let rest for 10 to 15 minutes; reserve the roasting pan with the drippings. Reduce the oven temperature to 350°.

While the steaks are resting, work on the jus. Place the roasting pan over two burners on the stovetop and heat over medium. Add the onion and cook, stirring occasionally with a wooden spoon, until softened, about 7 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Pour in the beef broth and Worcestershire and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until slightly thickened, 8 to 10 minutes.

Sharpen your chef’s knife and slice the steaks very thinly against the grain (i.e., perpendicular to the muscle fibers); thin slices are key to ensuring a nice, tender bite. Divide the steak slices among the rolls, then top with the provolone. Arrange the sandwiches on a baking sheet and bake just until the cheese is melted, about 10 minutes.

Serve the sandwiches with the jus in a serving bowl alongside. Dip away!

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• 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 stovetop 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 me—you don't want to skip this.