French Dip Recipe

Prep onions

Peel and cut the yellow onion in half, then slice into thin half-moons about 1/8" thick.

Heat a large skillet over medium-low heat. Add 1 tablespoon olive oil and 1 teaspoon butter until butter melts.

Add sliced onions, 1 teaspoon salt, and 1 teaspoon brown sugar (optional). Stir to coat, reduce heat to low-medium and cook slowly, stirring every 3–5 minutes, for 20–30 minutes until onions are deeply golden and jammy. If they begin to stick, deglaze with a tablespoon of water.

When caramelized, remove from heat and set aside. Keep warm.

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon prepared horseradish, 1 teaspoon Dijon, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Taste and adjust horseradish to desired heat. Refrigerate until ready to assemble.

In a small saucepan combine 2 cups beef broth, 1 tablespoon beef base (or additional broth if not using concentrated base), 2 tablespoons dry red wine (optional), 1 teaspoon Worcestershire sauce, 1 smashed garlic clove, and 1 sprig fresh thyme.

Bring to a gentle simmer over medium heat, then reduce to low and simmer for 10–12 minutes to meld flavors. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove and discard garlic and thyme sprig.

Whisk in 1 teaspoon butter right before serving for a glossy finish. Keep the au jus warm; transfer to a small serving bowl.

If your ribeye is not already shaved, freeze the steak for 20–30 minutes until firm and slice as thin as possible across the grain. Pat the slices dry with paper towel.

Season the shaved ribeye lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add a thin film of neutral oil or a small pat of butter and spread.

Working in one batch, add the shaved ribeye to the hot pan in a single layer. Sear for 30–45 seconds without moving to develop a bit of color, then flip and sear the other side for 20–30 seconds — the thin slices should cook through quickly. Remove and keep warm. Repeat if necessary.

While the beef rests, slice the French roll lengthwise but not all the way through (or split fully if preferred). Lightly butter the cut faces with 1 tablespoon butter and toast on a hot pan or in a 400°F (200°C) oven for 3–5 minutes until golden.

Spread 1–1½ tablespoons of the horseradish mayonnaise on the bottom roll. Pile the hot shaved ribeye evenly on the bottom half, top with a generous spoonful of caramelized onions, then lay 2 slices of Swiss cheese over the beef and onions.

Place the assembled sandwich open-faced under a broiler or in a 400°F oven for 1–2 minutes, just until the Swiss melts. Watch carefully to avoid burning.

Close the sandwich and serve immediately with a small bowl of warm au jus for dipping.