French Dip Recipe

Chill and slice steak

Place the ribeye in the freezer for 20–30 minutes until very firm but not frozen solid; this makes it much easier to slice very thin. Using a sharp knife, thinly slice the ribeye across the grain into approximately 1/16–1/8-inch slices. Season the slices lightly with 1 tsp salt and 1 tsp black pepper and set aside on a plate.

Brown steak quickly

Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil. Working in a single layer and in batches if necessary, sear the thin ribeye slices for 20–40 seconds per side until browned but still medium-rare (they will finish cooking in the jus). Remove to a plate and tent loosely with foil. Reserve any brown bits and rendered fat in the pan for the au jus.

In the same skillet, reduce heat to medium. Add 1 tbs unsalted butter and the thinly sliced large onion. Cook, stirring occasionally, until onions are deeply softened and golden-brown, about 12–18 minutes. Add 1 minced garlic clove and 1 tsp dried thyme in the last 1–2 minutes and cook until fragrant. Transfer onions to a bowl and keep warm.

With the skillet still warm and containing reserved browned bits, add the finely chopped shallot (or small onion) and 1 crushed garlic clove. Cook over medium heat 1–2 minutes until softened.

Deglaze: add 1 tbs dry red wine (if using) and scrape up browned bits with a wooden spoon. Let the wine reduce for 30–60 seconds.

Add 4 cups beef stock, 1 tbs soy sauce or Worcestershire, 1 tsp beef base (if using), 1 bay leaf and 1 tsp freshly ground black pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors. Taste and adjust seasoning with salt or additional soy/Worcestershire if needed.

If you prefer a slightly thicker jus, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering jus and cook 1–2 minutes until it slightly thickens. Remove bay leaf and keep jus hot; you can strain it if you want a very clear au jus.

Stir in 1 tbs reserved beef drippings or browned butter for gloss and extra flavor, then transfer to a small serving bowl or dipping cups.

Preheat oven to 375°F (190°C) or preheat a broiler. Split the French rolls lengthwise, butter cut sides with softened butter (about 2 tbs total). Place cut-side up on a baking sheet and toast in the oven 4–6 minutes until lightly golden. Alternatively, use a skillet to toast cut sides until crisp.

Pile a generous portion of the thinly sliced seared ribeye onto the bottom half of each toasted roll (about 4 oz cooked meat per sandwich). Top the hot meat with the caramelized onions, then place 2 slices of Swiss cheese over the meat and onions.

Return assembled sandwiches to the oven or under the broiler for 1–2 minutes, just until the Swiss melts. Watch closely to avoid burning the bread.

Place the top roll on the sandwich and press lightly. Garnish with chopped fresh parsley if desired. Serve immediately with hot au jus on the side for dipping.