Irresistible French Dip Sandwich You Can Make at Home

Explore a classic French Dip Sandwich, featuring savory beef, melted cheese, and warm au jus, perfect for any meal.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 sandwiches

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

1 pound Skirt or Flank Steak Can substitute with roast beef or top round.
1 teaspoon Kosher Salt Sea salt or table salt work equally well.
1 teaspoon Freshly Cracked Black Pepper Pre-ground black pepper can be used if necessary.

For the Sandwich

4 rolls French or Hoagie Rolls Gluten-free rolls can replace them.
2 tablespoons Salted Butter Unsalted butter is fine with a pinch of salt added.
1 teaspoon Garlic Powder Fresh minced garlic is a stronger alternative.
8 ounces Gruyère or Swiss Cheese Feel free to swap for cheddar or provolone.
2 tablespoons Minced Fresh Flat-Leaf Parsley Optional garnish.

For the Au Jus

2 cups Beef Stock Homemade or store-bought broth.
1 teaspoon Dried Thyme Fresh thyme can substitute using triple the amount.
1/4 cup Sherry Wine Can be substituted with dry white wine or omitted.
1 tablespoon Worcestershire Sauce
1 teaspoon Garlic Powder Make sure not to skip this!
1 teaspoon Onion Powder Can be omitted if desired.

Equipment

Cast iron skillet
Medium saucepan
Baking Sheet

Method

Step-by-Step Instructions

Season the skirt or flank steak generously with kosher salt and freshly cracked black pepper. In a hot cast-iron skillet, sear the steak for about 3 minutes on each side for medium-rare, reaching an internal temperature of 135°F. Let the steak rest for 5 minutes before slicing it thinly against the grain.
In a medium saucepan, combine beef stock, dried thyme, a pinch of salt, sherry wine, Worcestershire sauce, garlic powder, and onion powder. Whisk together and bring to a gentle simmer over medium heat. Simmer for 5 minutes.
Butter the insides of the French or hoagie rolls with salted butter and sprinkle garlic powder on them. Dip sliced steak into the au jus and arrange inside the rolls.
Top with Gruyère or Swiss cheese and broil for about 2 minutes, watching closely to prevent burning, until the cheese is bubbling and golden.
Pour warm au jus into small ramekins for dipping. If desired, garnish sandwiches with parsley and serve immediately.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 200IUCalcium: 250mgIron: 3mg

Notes

Allow seared steak to rest for at least 5 minutes before slicing to retain juices. Use quality ingredients for better flavors.

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