Carve French Dip Recipe

Prepare and Shave Beef

If your smoked NY strip is cold from the fridge, let it sit at room temperature for 20 minutes to take the chill off (this makes slicing easier). Using a sharp slicing knife or meat slicer, shave the smoked NY strip as thinly as possible across the grain into long ribbons. Transfer shaved beef to a bowl, season with 1 tsp kosher salt and 1 tsp black pepper, and toss gently.

Sauté Peppers and Onions

Slice the yellow onion into thin half-moons. Core and thinly slice the red and green bell peppers. Heat a large skillet over medium-high heat and add 1 tbs neutral oil and 1 tbs butter. When butter foams, add the sliced onions and peppers. Season with a pinch of salt and sauté, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Reduce heat if they begin to brown too quickly.

Warm Shaved Beef

Push the peppers and onions to one side of the skillet and add the remaining 1 tbs butter. Add the shaved beef in an even layer and sear for 30–60 seconds just to warm and develop a little color — do not overcook. Toss the beef together with the peppers and onions to combine and reheat through, about 1 minute total. Taste and adjust seasoning.

Assemble Sandwiches

Split the hoagie rolls lengthwise, keeping hinges if desired. If you like, spread 1/2 tsp Dijon mustard inside each roll. Pile equal portions of the warm beef, peppers and onions into each roll (about 4 oz beef per sandwich). Top each with about 2 oz grated Gruyère (divide 8 oz among four rolls). Close the rolls and, if desired, place sandwiches under a preheated broiler or in a 425°F (220°C) oven for 2–4 minutes until the cheese melts and bread is lightly toasted. Remove and rest 1 minute before serving.

While the peppers are sautéing, make the au jus. In a small saucepan over medium heat melt 1 tbs butter and add the minced garlic. Sauté until fragrant, about 30 seconds. Deglaze the pan with 1/4 cup dry red wine (if using), scraping up any browned bits. Add 1 cup beef demi-glace and 1 cup low-sodium beef broth, then stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, a fresh thyme sprig, and 1/4 tsp black pepper.

Bring the mixture to a gentle simmer and reduce slightly for 6–8 minutes to concentrate flavor. Taste and adjust seasoning with a pinch of salt if needed. Remove the thyme sprig and keep the au jus warm. If you prefer a richer, slightly thicker sauce, whisk in 1 tsp cold unsalted butter off heat just before serving to give a glossy finish.

Cut the scrubbed russet potatoes into 1/4–1/2-inch fries. For best results, soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch; drain and pat completely dry with kitchen towels.

Heat a heavy-bottomed pot or deep fryer with 2 cups neutral oil to 325°F (163°C). If you don’t have a thermometer, aim for medium heat so oil is hot but not smoking. Blanch the fries in batches for 3–4 minutes until just tender but not browned. Remove and drain on a wire rack.

Increase oil temperature to 375°F (190°C). If you used cornstarch, toss blanched fries lightly with 1 tsp cornstarch for extra crispness. Fry fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a rack, season immediately with 1 tsp salt and 1/2 tsp black pepper, and keep warm until serving.