Ingredients
3 boneless ribeye steaks (about 3 pounds)
1 tbsp. extra-virgin olive oil
1 tbsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. dried oregano
1 tsp. dried ground sage
1/4 yellow onion, thinly sliced
2 cloves garlic, minced
2 tsp. minced fresh thyme
1 1/2 c. low-sodium beef broth
2 tsp. Worcestershire sauce
6 hoagie rolls
12 slices provolone
Preparation
Step 1Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.Step 2Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.Step 3When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes. Step 4Serve with jus on the side for dipping.
Key ingredients: • The bread Traditionally, these sandwiches are made with a baguette-style roll, but we went with a hoagie for this recipe. Really, any roll or bread that’s hearty enough to hold your sandwich and survive a serious dunk in the au jus will work! • The beef We chose boneless ribeye steaks to make our French dip. Cooked until extra-tender and flavored with an herby spice mix, it’s our perfect choice for filling our sandwiches. • The cheese Cheese isn’t entirely necessary to a French dip, but in our book, it’s always a welcome addition. We went with provolone, but Swiss would also work well! How do I make the au jus? The secret to this best-ever french dip? It’s all in the jus. Flavored with plenty of onions, garlic, and thyme, you might wanna make double. To make it, you’re going to place your roasting pan with the beef drippings on the stove top, before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened. Soon, you’ll have the most delicious dipping sauce to complete your French dip! Trust us—you don’t want to skip this? Looking for ways to use up your leftovers? We suggest these mesmerizing French dip pinwheels! Made this sandwich? Let us know how it went in the comment section below!
