French Dip Recipe

Prep steak

Pat the ribeye dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Caramelize onions

In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter foams, add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and increasingly golden, about 12–18 minutes. After 8–10 minutes, sprinkle 1 teaspoon granulated sugar over the onions to encourage browning. When onions are deep golden, add 1 tablespoon balsamic vinegar and 1 clove minced garlic; cook 1 more minute to deglaze and combine. Transfer onions to a bowl and keep warm.

Cook steak

Return the same skillet (wipe excess onion fond if needed, leaving browned bits) to medium-high heat and add a little oil if dry. Sear the ribeye 2–3 minutes per side for medium-rare (internal temp ~130°F / 54°C) depending on thickness. Adjust time for desired doneness. Remove steak to a cutting board and let rest 5–7 minutes.

Slice steak

Using a sharp knife, thinly slice the rested ribeye across the grain into bite-sized slices. Toss slices briefly in any resting juices on the board to keep them moist.

Assemble sandwiches

Split the 3 rolls lengthwise, leaving a hinge if desired. Pile sliced ribeye evenly among rolls, top each with a generous portion of caramelized onions, then place 2 slices of Swiss cheese per sandwich over the meat and onions.

Melt cheese

Preheat oven broiler or a 425°F (220°C) oven. Place assembled sandwiches on a baking sheet and heat under the broiler or in the oven until the cheese melts and just begins to bubble, about 1–3 minutes under broiler or 4–6 minutes in oven. Watch carefully to avoid burning. Remove and serve immediately with au jus for dipping.

While onions or steak cook, prepare the au jus. In a medium saucepan over medium heat combine 4 cups beef stock, 1 tablespoon dry red wine (if using), 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon dried thyme, 1 bay leaf, and 1 teaspoon cracked black pepper.

Bring mixture to a gentle simmer and let it reduce slightly for 8–10 minutes to concentrate flavor. Taste and adjust seasoning with a pinch of salt if necessary.

If you prefer the jus slightly thicker, make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth, then whisk the slurry into the simmering au jus. Cook 1–2 minutes until slightly thickened. Remove bay leaf before serving.

Ladle the hot au jus into small dipping bowls. Serve alongside the melted Swiss-topped ribeye sandwiches for dipping.