Frenchie Dip Recipe
shaved ribeye, crispy onions, horseradish sauce on french bread au jus, with pommes frites
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Ingredients
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Meat
Bread
Toppings
Au Jus
Pommes Frites
Method
Au Jus Preparation
- 1
- 2
Add Broth and Seasonings
Add beef broth, Worcestershire sauce, black pepper, and salt to the pot. Bring to a simmer, then reduce heat to low and let simmer for 20 minutes.
Pommes Frites Preparation
- 3
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Soak the strips in cold water for 30 minutes to remove excess starch, then drain and pat dry.
- 4
Fry the Potatoes
In a deep pot, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels, seasoning with salt to taste.
Sandwich Assembly
- 5
Prepare the Ribeye
In a skillet over medium-high heat, cook the shaved ribeye until browned and cooked through, about 3-4 minutes. Season with salt and pepper.
- 6
Assemble the Sandwich
Slice the French bread loaves in half. On the bottom half, layer the cooked ribeye, crispy onions, and spoon over horseradish sauce. Top with the other half of the bread.
- 7
Serve with Au Jus
Serve the sandwiches with the warm au jus on the side for dipping and the pommes frites as a side.