French Dip Recipe
Shaved Ribeye, Caramelized Onion, Horseradish Cream Sauce, Gruyere, Ciabatta, Au Jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Vegetables
Condiments
Cheese
Bread
Broth
Spices
Method
Preparation
- 1
Caramelize the Onions
Slice the onions thinly. In a large skillet, heat olive oil over medium heat. Add the onions, sprinkle with salt and pepper, and cook for about 20-25 minutes, stirring frequently, until they are golden brown and caramelized.
- 2
Prepare the Horseradish Cream Sauce
In a mixing bowl, combine mayonnaise and horseradish. Mix well and set aside.
- 3
Prepare the Broth
In a pot, heat the beef broth over medium heat until hot but not boiling.
- 4
Assembly
- 5
Assemble the Sandwiches
Slice the ciabatta rolls in half. On the bottom half, layer the caramelized onions, cooked ribeye, and top with slices of gruyere cheese.
- 6
Melt the Cheese
Place the assembled sandwiches under a broiler for 1-2 minutes until the cheese is melted and bubbly.
- 7
Serve
Serve the sandwiches with a small bowl of hot beef broth on the side for dipping. Enjoy your French dip!