Go Back
–+ servings

French Dip Sandwiches

For a delectable and savory French Dip experience, begin by seasoning a boneless ribeye loin or sirloin with a blend of kosher salt, black pepper, ground oregano, and ground thyme before roasting it to medium-rare perfection.
When exploring French dip variations, consider using alternative cuts like top sirloin or beef tenderloin for a unique twist on this classic sandwich. These cuts can add different textures and flavors to your dish, elevating the traditional French Dip to a whole new level of sophistication.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine French
Servings 10 sandwiches
Calories 673 kcal

Equipment

Ingredients
  

  • 5 lbs boneless ribeye
  • 1 tbsp kosher salt
  • 2 tbsp black pepper
  • 1/2 tsp ground oregano
  • 1/2 tsp ground thyme
  • 2 whole large onions thinly sliced
  • 5 cloves garlic minced
  • 6 tbsp French onion soup mix dry
  • 1 can beef consomme
  • 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
  • 10 deli rolls toasted

Instructions
 

Preparing the Meat

  • Preheat the oven to 225˚ degrees (107˚C).
  • Tie the boneless ribeye tightly with a couple of pieces of kitchen twine to help the ribeye maintain its shape while cooking.
    5 lbs boneless ribeye
  • Mix the salt, pepper, oregano, and thyme in a small bowl.
    1 tbsp kosher salt, 2 tbsp black pepper, 1/2 tsp ground oregano, 1/2 tsp ground thyme
  • Rub the seasoning mixture all over the surface of the ribeye.
  • Place the ribeye on a roasting rack in a roasting pan and roast it to medium-rare, about 45 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.)
  • Once done, transfer the beef to a cutting board, cover loosely with foil, and let it rest.

Making the Au Jus

  • Place the roasting pan over medium-high heat on the stove. Use the residual fat and juices from the roast.
  • Add the sliced onions and minced garlic, cooking for about 5 minutes until soft and golden.
    2 whole large onions, 5 cloves garlic
  • Sprinkle the soup mix over the onions and garlic and stir for 1 minute.
    6 tbsp French onion soup mix
  • Add the beef consommé, beef broth, sherry (if using), Worcestershire sauce, soy sauce, and water to the pan.
    1 can beef consomme, 1 cup beef broth or beef stock, 1/4 cup dry sherry or white wine, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 cup water
  • Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes to develop the flavors, stirring occasionally. Add more water if necessary to maintain volume.
  • Strain the liquid through a fine mesh strainer into a bowl or pot, reserving both the liquid (for dipping) and the cooked onions.

Assembling the Sandwiches

  • Slice the rested beef thinly against the grain for tenderness.
  • Toast the rolls until lightly crispy.
    10 deli rolls
  • Pile the sliced beef and some of the reserved caramelized onions onto each toasted roll.
  • Serve each sandwich with a side of the warm au jus for dipping.

Nutrition

Serving: 1sandwitchCalories: 673kcalCarbohydrates: 37gProtein: 53gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 138mgSodium: 1462mgPotassium: 770mgFiber: 2gSugar: 6gVitamin A: 47IUVitamin C: 3mgCalcium: 46mgIron: 15mg
Tried this recipe?Let us know how it was!