Ny Steak French Dip* Recipe

Heat a large skillet over medium heat. Add olive oil and 1 tbsp butter. When butter melts, add the thinly sliced onions and spread into an even layer.

Season with 1 tsp salt and 1 tsp sugar (if using). Cook, stirring every 3–5 minutes, adjusting heat to maintain a gentle sizzle — you want slow browning, not burning. Total cook time about 25–30 minutes until deep golden-brown.

Toward the end, stir in 1 tsp red wine or balsamic vinegar to deglaze and brighten flavor. Remove from heat and set aside; keep warm.

Combine 2 tsp prepared horseradish, 3 tbsp sour cream, 1 tbsp mayonnaise, 1 tsp lemon juice, and a pinch each of salt and pepper in a small bowl. Taste and adjust heat with more horseradish if desired. Chill until service.

In a small saucepan over medium heat, add 2 cups beef stock, 1 tbsp red wine, 2 tbsp demi-glace (or concentrated beef base), 1 tsp Worcestershire sauce, and the minced garlic and thyme.

Bring to a gentle simmer and reduce for 6–8 minutes to concentrate flavor slightly. Season with salt and pepper to taste. Keep warm and strain before serving if you prefer a clear jus.

If possible, soak cut potatoes in cold water for 30 minutes to remove excess starch, then drain and pat dry thoroughly.

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes again in batches for 2–3 minutes until crisp and golden. Drain, season with 1 tsp salt and optional paprika, and keep warm.

Bring the New York strip steak to room temperature for 20–30 minutes. Pat dry and season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.

Heat a cast-iron skillet or heavy pan over high heat until smoking. Add 2 tbsp vegetable oil. Sear the steak 2–3 minutes per side for medium-rare (internal temp about 130–135°F / 54–57°C), adjusting time for thickness and desired doneness.

During the last 30–60 seconds of cooking, add 1 tbsp butter to the pan and spoon the melted butter over the steak (baste) for extra flavor. Remove steak and let rest on a cutting board for 5–7 minutes.

Slice the steak thinly against the grain into strips.

Slice rolls lengthwise (leave one side attached if desired). Butter the insides lightly with the remaining 1 tbsp softened butter and toast cut sides in a skillet or under broiler until golden.

Assemble each sandwich: pile sliced steak onto toasted roll, top with a generous spoonful of caramelized onions and a slice of cheese. If you want the cheese melted, place assembled sandwich briefly under broiler or back in skillet with a lid for 30–60 seconds.

Serve each sandwich with a small bowl of hot au jus for dipping and a dollop of horseradish cream on the side. Add a serving of frites alongside.