FRENCH DIP Recipe

Inspired by Jubans Restaurant & Bar

Time40m

Serves2

Shaved Ribeye, Gruyère, Horseradish, Au-Jus

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Ingredients

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Main Ingredients

1 pound Ribeye steak, shaved

1 cup Gruyère cheese, shredded

2 tablespoons Horseradish sauce

2 pieces French baguette

4 cups Beef broth

1 medium Onion, thinly sliced

2 cloves Garlic, minced

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Cooking Instructions

Prepare the Au-Jus

In a medium saucepan, heat the olive oil over medium heat. Add the sliced onions and sauté until they are soft and caramelized, about 10 minutes. Add the minced garlic and sauté for an additional minute.

Cook the Ribeye

In a skillet over medium-high heat, add the shaved ribeye. Season with salt and pepper, and sauté until browned and cooked through, about 3-5 minutes.

Assemble the Sandwiches

Slice the French baguette in half lengthwise. Spread horseradish sauce on both sides of the bread.

Serve

Cut the sandwich in half and serve with warm au-jus for dipping.