Jun 09 2026
Restaurants›McGregors Butcher & Bistro›French Dip Recipe

French Dip Recipe

Inspired by McGregors Butcher & Bistro
Time1h
Serves4

Shaved Ribeye, Gruyere, Horseradish Cream Sauce, Au Jus, House Fries

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Ingredients

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Main Ingredients

Horseradish Cream Sauce

Au Jus

House Fries

Method

Horseradish Cream Sauce Preparation

  1. 1

    Make the Sauce

    In a bowl, mix the sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until well combined. Cover and refrigerate until ready to use.

Au Jus Preparation

  1. 2

    Prepare the Au Jus

    In a saucepan, combine the beef broth, Worcestershire sauce, minced garlic, sliced onion, salt, and black pepper. Bring to a simmer over medium heat and let cook for about 10-15 minutes to allow the flavors to meld. Strain if desired and keep warm.

House Fries Preparation

  1. 3

    Bake the Fries

    Preheat the oven to 425°F (220°C). Toss the cut potatoes with olive oil, salt, black pepper, and paprika. Spread them on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

French Dip Assembly

  1. 4

    Cook the Ribeye

    In a skillet over medium-high heat, sear the thinly sliced ribeye steak for about 2-3 minutes until just cooked through. Remove from heat.

  2. 5

    Assemble the Sandwich

    On each slice of baguette, layer the cooked ribeye and top with grated Gruyere cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.

  3. 6

    Serve

    Serve the sandwiches hot with a side of au jus for dipping and house fries on the side.

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