It doesn’t get much better than a French dip sandwich. The classic sandwich is messy in the best way possible. The tender meat, combined with juice dripping down in the crusty bread, makes one of the best bites possible.
You can’t go wrong when it comes to a French dip sandwich. The sandwich is one of those meals that looks complicated to make, but it is actually pretty simple. It takes a bit more time than your average sandwich to make, but it will well be worth the effort.
TASTY FRENCH DIP SANDWICHES
You may think the French dip sandwich originated in France due to its name, but it actually originated in a sandwich shop in Los Angeles by Philippe Mathieu. Mathieu, the maker of the sandwich, was French, resulting in the name of the sandwich.
The sandwich was actually made by accident when Mathieu dropped a French roll into a pot full of drippings in a roasting pan. Instead of swapping out the bread, he served it with the meat and created a whole new genre of sandwiches.
When it comes to a French dip sandwich, you may think the star of the show would be the meat, but it’s actually the jus dipping sauce. The sauce is what makes the sandwich a hit. It adds a juicy flavor and brings all the extra drippings from the meat to the sandwich, creating a flavor bomb in the process.
The jus, however, can’t be the star of the French dip sandwich without a good piece of crusty bread. The bread absorbs all the juices, so it is important to use thick bread that can live up to the challenge. Trust me, and don’t use a thin piece of bread for this sandwich. You’ll have a mess on your hands and won’t enjoy the sandwich like it is meant to be made.
Don’t love French dip sandwiches? Try out their cousin, the Italian beef sandwich instead! It’s super tasty.
INGREDIENTS FOR A FRENCH DIP SANDWICH
- Boneless ribeye steaks
- Olive oil – you’ll need to coat the steak in olive oil before seasoning.
- Kosher salt
- Black pepper – fresh black adds a great flavor.
- Hoagie rolls – make sure they are thick and crusty.
- Provolone cheese
- Onions – sliced thin for the best texture in the jus.
- Beef broth
- Worcestershire sauce
HOW TO MAKE FRENCH DIP SANDWICHES FOR ALL OCCASIONS
1. PREHEAT THE OVEN
Preheat the oven to 450 degrees and prepare a roasting pan for the steak.
2. PREPARE THE STEAK
Rub the steak with olive oil. In a small bowl, combine the spices and mix them together. Coat the steak with the spice rub and place the steak in the roasting pan. Cook the steak for 20 minutes or until it reaches an internal temperature of 125 degrees. Let it rest on a cutting board and adjust the oven temperature to 325.
3. MAKE THE JUS
Take the roasting pan with all the drippings and place it on top of a stove burner. Add in the onions and cook until they are soft for about 3 minutes. Add in the garlic and thyme and continue to cook. Mix in the beef broth and Worcestershire sauce and bring the mixture to a simmer. Cook for 8-10 minutes or until the sauce has thickened.
4. ASSEMBLE THE SANDWICH
Thinly slice the beef once it is done resting. Slice and toast the bread in the oven with a slice of cheese on top. Take the roll out of the oven when the cheese starts to melt. Add on the beef and serve alongside the jus.
Pretty much anything goes well with a French dip sandwich. Serve it alongside pretty much anything you would eat with a typical sandwich. Serve up fries, a salad, soup, coleslaw, or even some roasted veggies.
A French dip is made using beef. Most French dip sandwiches use chunk or rump roast. This recipe uses ribeye steak.
While the sandwiches are very similar, they have big differences that make them stand out from one another. Italian beef sandwiches are slow-cooked with a dry mix of Italian spices. The sandwich is then topped with a piece of provolone cheese like a French dip and finished off with pepperoncini, giving the sandwich a much different flavor than the French dip.
MORE MEAT SANDWICHES TO ENJOY
French Dip Sandwich
- 3 boneless ribeye steaks
- 1 tbsp olive oil
- 1 tbsp kosher salt
- 1/2 tbsp black pepper
- 2 tsp dried oregano
- 1 tsp dried sage
- 6 hoagie rolls
- 12 sliced provolone cheese
- 1/4 medium onion sliced thin
- 2 cloves garlic minced
- 2 tbsp fresh thyme minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- Preheat the oven to 450F.
- Rub the steaks with olive oil. Combine the salt, pepper, oregano, and sage in a small bowl and stir to combine.
- Rub the steaks with the spice mix and roast for 20 minutes or until an instant-read thermometer reads 125F. Remove to a cutting board and set aside to rest. Reduce the oven temperature to 350F.
- For the jus, place the roasting pan (with drippings) onto a burner over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic & thyme and cook for another 2 minutes. Add the beef broth and Worcestershire and bring to a simmer. Cook for 8-10 minutes or until slightly thickened.
- Thinly slice the beef and divide between the rolls. Top with slices of provolone cheese and toast in the oven until the cheese is bubbly and the rolls are crispy, about 10 minutes.