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French Dip Sandwiches Recipe

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4 from 4 reviews

This classic French Dip Sandwich recipe features tender, medium-rare roasted ribeye served on toasted crusty rolls, accompanied by a savory caramelized onion jus. Rich and flavorful, the beef is seasoned with herbs and spices and paired perfectly with a homemade onion-infused dipping sauce, making it an irresistible comfort food ideal for lunch or dinner.

Ingredients

Beef and Seasoning

  • 1 boneless ribeye loin or sirloin (about 4 to 5 pounds)
  • 1 tbsp kosher salt
  • 2 tbsp black pepper
  • 1/2 tsp ground oregano
  • 1/2 tsp ground thyme

Onion Jus

  • 2 whole large onions, thinly sliced
  • 5 cloves garlic, minced
  • 1 packet French onion soup mix (dry)
  • 1 can beef consommé
  • 1 cup beef broth or beef stock
  • 1/4 cup dry sherry or white wine (optional)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 cup water

Sandwich Components

  • 10 crusty deli rolls or sub rolls, toasted

Instructions

  1. Preheat and Prepare Meat: Preheat your oven to 475˚F. Tie the ribeye tightly with kitchen twine to maintain its shape during roasting.
  2. Season and Roast Beef: In a small bowl, combine kosher salt, black pepper, oregano, and thyme. Rub the seasoning mixture all over the beef's surface. Place the beef on a roasting rack in a roasting pan and roast for 20 to 25 minutes until the internal temperature reaches 125˚F for medium-rare or 135˚F for less pink. Remove from the oven, transfer to a cutting board, and cover with foil to rest.
  3. Make the Onion Jus: Place the roasting pan on the stovetop over medium-high heat. Add thinly sliced onions and minced garlic; sauté, stirring frequently, for about 5 minutes until soft and golden. Sprinkle in the French onion soup mix, then add beef consommé, beef broth, dry sherry (if using), Worcestershire sauce, soy sauce, and water. Bring to a boil, reduce heat to low, and let simmer for 45 minutes, stirring occasionally. Add water as needed to prevent excessive evaporation. Strain the liquid through a fine mesh sieve and reserve both the strained jus and the caramelized onions.
  4. Assemble the Sandwiches: Slice the rested beef very thinly. Pile the beef slices and caramelized onions onto the toasted rolls. Serve the sandwiches hot, accompanied by the warm onion jus for dipping.

Notes

  • Tying the beef ensures even cooking and a neat shape for slicing.
  • Use a meat thermometer to accurately check doneness for perfect medium-rare.
  • If dry sherry or white wine isn’t available, substitute with additional beef broth or water.
  • Leftover jus can be refrigerated and reheated for other recipes or as a flavorful dip.
  • For extra flavor, soak the toasted rolls briefly in the jus before assembling.

Find it online: https://dishcooks.com/french-dip-sandwiches-recipe/