There is nothing better than a good French Dip sandwich. When I order this in a restaurant, I don’t easily forget a good sandwich and want to recreate it in my kitchen. The big question I have was what kind of beef to use to make this iconic sandwich. Beef isn’t always my friend, probably because I’m still learning what is the best way to cook a variety of beef meats. Well, I chose a rib-eye steak but there are other cuts of beef you can use – sirloin steak, a chuck or rump roast, leftover roast beef or try hanger/flank steak to make this delicious sandwich. Rib-eye steak is easy and I know this cut of beef well, I hope. And don’t forget to serve it with Au Jus. That’s key as well. The perfect compliment.
2-3 Rib-eye Steaks, depending on size and how many you are serving
2 Tbsp Salt and Pepper
3 tsp Thyme, dried
1 Onion, thinly sliced
4 cloves of garlic, chopped
2 Tbsp Butter
2 cups Beef Broth
1/3 cup Red Wine
1-2 tsp Worcestershire sauce
Provolone Cheese slices
Hoagie buns ,or other hearty bun to hold up to the beef and au jus sauce
Preheat oven to 475
Prep the meat. In a small bowl combine the salt, pepper and thyme. Rub the mixture all over the steaks until well covered. On a roasting rack in a roasting pan add the steaks and roast for about 20-25 minutes. If medium rare the temperature should be about 125 degrees, about 135 for medium. Remove the steaks to a plate and cover the steaks with foil to keep warm and let rest.
In a saucepan, add a little oil and butter and heat on medium high heat. Add the onions and cook until just tender. Add the garlic and continue to cook until aromatic and the onions begin to just caramelize. Add the red wine and cook until the wine reduces a little. (Note: Add the flour and mix in with the wine and onions and the flour has cooked, about a few minutes if you want your au jus just slightly thicken.)
Add the beef broth, rosemary sprig and Worcestershire sauce and stir to thoroughly mix together. Bring the sauce to a boil and then reduce to a simmer and continue to cook the sauce for about 25 minutes to incorporate flavors. Pour the sauce through a fine mesh strainer, reserving the liquid in a sauce pan and onions on a plate, covered, to keep warm.
* Butter the inside buns and on a baking sheet, toast the buns in the oven, on broil, until just toasted. On a cutting board, thinly slice the meat.
* Serve the sandwiches by layering the meat first, then the onions and cheese on the buns. Pour the au jus in individual ramekins. Goes well with your favorite side like fries or a salad.
Enjoy … gathering around the table with family and friends
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