French Dip Recipe

Prepare and marinate beef

Thinly slice the steak across the grain into roughly 1/8–1/4-inch slices. In a bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire, minced garlic, 1 tsp black pepper and 1 tsp kosher salt. Add the sliced beef and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours. Remove from fridge 15 minutes before cooking to take the chill off.

Sear the beef

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil. Add the marinated beef in a single layer (work in batches to avoid steaming). Sear 1–2 minutes per side, stirring/tossing so slices brown but remain tender. Remove seared beef to a plate and tent loosely with foil. If you have accumulated browned bits, leave them in the pan for the au jus.

Sauté aromatics

In the same hot skillet used for the beef, reduce heat to medium and add 1 tbs butter. Add the chopped shallot and smashed garlic clove and sauté 1–2 minutes until softened and fragrant, scraping up browned bits from the pan.

Deglaze & simmer

Add 1 tbs dry red wine (or extra beef broth) to deglaze the pan, scraping any fond with a wooden spoon. Pour in 4 cups beef broth and add 1 tsp soy sauce, the thyme sprig (or 1/4 tsp dried), 1 tsp black pepper and 1 tsp beef base if using. Bring to a gentle simmer and cook 8–10 minutes to concentrate flavors.

Adjust & finish

Taste and adjust seasoning with salt if needed (start with up to 1/2 tsp). For a slightly thicker jus, whisk 1 tsp cornstarch into 1 tbs cold water to make a slurry, then slowly whisk into simmering jus and cook 1–2 minutes until slightly thickened. Remove thyme sprig and discard. Keep au jus warm; if you like, stir in the reserved beef and any accumulated juices to warm through before serving.

Toast the hoagie rolls

Split the hoagie rolls lengthwise, leaving one hinge if desired. Spread softened butter evenly on cut sides. Toast them in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet or 1–2 minutes under broiler—watch carefully to prevent burning.

Build the sandwiches

Divide the hot seared beef among the toasted rolls, piling it generously. If using cheese, place a slice or two over the warm beef and briefly cover the sandwich or return to the hot skillet for 30–45 seconds to melt the cheese.

Serve

Ladle au jus into individual small bowls or ramekins for dipping. Garnish sandwiches with chopped parsley if desired. Serve immediately with the warm au jus on the side.