If the French dip is your favorite sandwich, get ready to meet your new-favorite recipe This easy French dip comes complete with the best homemade jus ever.
Category
🛠️
LifestyleTranscript
00:00 What's up everybody, it's Brooke in the Delish Kitchen studios.
00:03 If you're a fan of cheesesteaks and Italian beef sandwiches,
00:07 it's time for you to buckle up,
00:09 because I'm getting ready to make the ultimate mashup of both of those,
00:12 the French dip.
00:14 It's packed with tender, herby sliced beef
00:17 and melty cheese on a hoagie roll
00:19 that gets dumped into an oniony, garlicky, savory beef jus
00:23 to make an out-of-this-world satisfying and savory bite.
00:26 This is absolutely something you should be making at home,
00:29 and I'm going to help you get there with easy tips and tricks to get it just right.
00:33 For a classic French dip, what you usually see is roast beef,
00:37 but instead of roast beef, we wanted to do something
00:39 that would have a little bit more flavor, a little bit more fat,
00:42 so we went with a ribeye.
00:43 Everyone loves ribeye.
00:45 It's got the perfect amount of marbling,
00:46 it's got a good ratio of beefy flavor to fat flavor.
00:49 What that fat is going to do is help carry through some of that flavor
00:52 from the herby mixture, so that you get it in each and every bite.
00:56 Fat is basically a flavor conductor.
00:58 So the more fat you have, the more likely you are to taste
01:00 all the extra flavors and seasonings you're putting into your food.
01:03 Also, roast beef can take a really long time.
01:06 This is definitely a shortcut version,
01:08 but you're not going to miss any of the flavor
01:10 that you would have in a traditional roast beef.
01:12 I'm going to take my dried herbs,
01:14 combine them into a little herby, salty mixture,
01:17 and we're going to rub that on our ribeye steaks
01:19 with a little bit of olive oil.
01:20 The reason we're using a roasting pan
01:21 as opposed to a sheet tray with a wire rack on it or something
01:25 is a roasting pan has high sides,
01:27 and we're going to need those high sides
01:28 because this is going to go directly on the stovetop later
01:31 for when we make our jus.
01:33 And then we're going to roast them for about 20 minutes at 450 degrees.
01:37 It should be about 125 degrees if you're using a probe thermometer,
01:41 which I highly recommend you do.
01:42 Some people, like my father,
01:45 might argue that the best part of a French dip is the jus.
01:48 And honestly, they're not entirely wrong.
01:50 That's what gives the sandwich its signature...
01:54 oomph.
01:54 It's the part that makes it so savory, so moist, so rich,
01:58 and the thing that makes you want to keep dunking
02:00 and keep having another bite.
02:02 For the jus, it's super simple.
02:04 There's only a few ingredients.
02:05 We're going to start by taking a medium yellow onion.
02:08 We're going to quarter it,
02:10 and then we're going to slice it super, super thin.
02:13 You want to keep it sliced thin
02:14 so that it doesn't overpower the jus with large onion chunks.
02:17 After that, we're going to take two large garlic cloves
02:21 and mince those pretty fine.
02:22 Fresh thyme.
02:23 We're going to pick it, and then we're going to chop it
02:25 until we have about two teaspoons.
02:27 This combination of onion, garlic, and thyme
02:30 is what's going to give that jus its savory,
02:32 but a little bit earthy, a little bit of sweetness.
02:35 It's going to add all those flavors to the sauce
02:36 and just make it something that you can't get anywhere else.
02:39 It smells so incredibly good in here, y'all.
02:41 It smells like beef and herbs and salt.
02:44 So my steak is resting on the cutting board.
02:47 That should rest for at least 10 minutes,
02:49 which is plenty of time to pull this jus together.
02:51 So we got this roasting pan on a stovetop.
02:53 I'm going to crank this up for about medium heat.
02:56 Then we're going to start with the onions,
02:58 and we'll cook those and sweat them down for three minutes,
03:00 just until they start to soften.
03:02 Then we'll add in our garlic and thyme.
03:04 Cook those until it gets even more fragrant in here.
03:07 And then last but not least,
03:09 we'll add in some Worcestershire and beef broth.
03:11 And we'll just cook that for about eight to 10 minutes
03:14 and give it a chance to reduce a little bit and thicken up.
03:17 When it comes to a French dip roll, get something sturdy.
03:20 You don't want any of those floppy, too soft rolls.
03:23 You want something that looks kind of like this.
03:25 A baguette roll is really what's traditional,
03:28 but I honestly prefer to not have the roof of my mouth
03:30 ripped off by baguettes.
03:31 So I got this, which is like a hoagie-style roll.
03:34 It's a little bit softer,
03:35 but it's still sturdy enough to stand up
03:37 to a really good Dunkin' Jus without falling apart,
03:40 which is the only real goal.
03:42 And then for the cheese,
03:43 we can either go provolone or Swiss.
03:46 I'm a provolone girl at heart.
03:47 I always have been, so that's what I have.
03:49 But Swiss is equally delicious,
03:51 and you'll still get a good French dip if you use it.
03:54 The rib eyes have had a chance to rest.
03:57 My jus is all done.
03:58 I've got the rolls and the cheese here.
04:00 We're pretty much ready to assemble these babies,
04:02 but I wanted to talk about
04:03 how we're slicing this steak first.
04:05 Obviously, we're gonna go against the grain
04:07 so that we get really tender pieces,
04:09 but the real key here is slicing it super thin.
04:13 You don't want big, thick pieces going into your sandwich
04:16 'cause then you're gonna be fighting
04:17 through every single bite,
04:18 no matter whether you slice it against the grain
04:20 or with the grain.
04:21 We wanna keep it thin, thin, thin.
04:23 And I think that's another thing
04:25 that's really indicative of a French dip.
04:27 So if you slice it too thick,
04:29 it's not gonna look or feel like a French dip.
04:31 So again, slice it as thin as you possibly can.
04:34 Get a sharp knife.
04:35 Sharpen your knife if it's not sharp,
04:38 and that should be the only trick you need.
04:40 Once we get the meat sliced and piled onto the rolls,
04:43 we're gonna pop these into a 350-degree oven
04:46 for just a few minutes to give the cheese some time
04:48 to get all nice and melty
04:50 and have all the flavors incorporate,
04:52 and then we'll be ready to dunk the whole thing
04:54 into some jus.
04:55 My sandwich got all nice and toasty and warm.
04:58 The cheese is melted, the meat is meeting,
05:01 and my jus is ready to receive the sandwich.
05:04 All that's left to do is aggressively dunk and eat.
05:07 Y'all, I've never claimed a favorite food before,
05:12 but this is making me reconsider a little bit.
05:15 This is so freaking good.
05:17 I don't even have the words,
05:18 and that's my job is to have the words.
05:20 Using ribeye for this sandwich was such a genius move.
05:24 There's that perfect blend of beefiness and fattiness,
05:27 and they mix together,
05:28 and the beefiness carries the sandwich,
05:30 but the fattiness carries all that extra flavor
05:32 that we put in there on that rub,
05:34 the oregano and the sage.
05:35 And then on top of all that,
05:37 I get to dunk it in this super flavorful jus.
05:40 The sauce is so incredibly well-rounded
05:42 'cause we have all those little juicy bits of meat,
05:44 and then we made the jus in the pan.
05:46 That just, that is the true key move here, guys.
05:50 Please don't skip that step.
05:51 The key to a big behemoth sandwich like this one
05:55 is to hold it really light, but bite it really hard, okay?
05:59 That's the only way you're gonna get
06:01 through something like this.
06:02 If you're looking for more amazing,
06:05 knock-your-socks-off sandwich recipes like this one,
06:08 keep it right here at delish.com.
06:09 (upbeat music)
06:12 (whooshing)