French Dip Recipe

Inspired by Murray's

Time40m

Serves2

sliced ribeye, Swiss cheese, caramelized onion, horseradish cream, Au jus

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Ingredients

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1
Prepare the Onion
Slice the onion thinly. Heat olive oil in a skillet over medium heat. Add the onion, season with salt and pepper, and cook until caramelized, about 15-20 minutes, stirring occasionally.
2
Cook the Ribeye
While the onions are caramelizing, season the ribeye steak with salt and pepper. Heat a grill or skillet over high heat and cook the ribeye for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for a few minutes before slicing thinly.
3
Prepare the Au Jus
In a small pot, heat the beef broth over medium heat. Bring to a simmer and keep warm.
4
Assemble the Sandwich
Slice the submarine rolls in half. Layer the sliced ribeye, caramelized onions, and Swiss cheese on the bottom half of each roll. Place the top half of the roll on top.
5
Melt the Cheese
Optional: Place the assembled sandwiches under a broiler for 1-2 minutes to melt the cheese.
6
Serve
Serve the sandwiches with a small bowl of warm Au jus for dipping and a dollop of horseradish cream on the side.