French Dip Sandwiches
The French dip is a superior hot sandwich that is crafted and then dunked in to a jus that absorbs a well balanced broth. Side not when you go to a restaurant and order a French dip with au jus you are actually saying French dip with with jus. We’re gonna start with a 1 1/2 pound boneless ribeye. There are plenty of cuts of steak that you could choose to make a sandwich from but the ribeye is by far one of the most flavorful and versatile to use.
To get Max flavor out of the ribeye we’re going to season generously with Montreal steak seasoning. This is a great seasoning to use on almost anything even chicken or seafood that’s less delicate but they provide such a robust direct flavor.
It’s because were using such a big piece of meat that I can take a heavy coat of seasoning so season on all sides not just talking about and rub the ribeye with olive oil for a high heat oil.
We will then sear on the grill or have a bottom pan to really get some maximum flavor. Remember we’re only searing the outside to create caramelization.
Once we get the caramelization on the outside and have those beautiful dark grill marks we are going to place it in the oven at 225 until it reaches an internal temperature of 130 to 132.
Alternatively you can continue on the grill over indirect heat until it reaches the desired temperature. Remove and set a side to rest.
How do I make jus?
Au Jus refers to a broth or light gravy served along with a meat dish. Jus serves as a method to further enhance the flavor. it is a combination of meat pan drippings as well as broth and seasonings. Its a great addition that makes the French dip and interactive dish.
While your ribeye is resting lets focus on the other star of the show. 'The Jus' is a simple process to perfect but builds complex flavors. To start you can choose your favorite beef broth. I prefer to use Better than Bullion. Its a super easy way to create a broth that is almost as good as making your own from scratch.
Combine your broth, vermouth, and time in a pot over medium high heat and allow to reduce by 1/3. Add a splash of Worcestershire and place to a low simmer.
How to make your french dip
There are several ways to 'finish' your sandwich but all of them start with slicing against the grain. If you don't then you risk taking a step back in creating the best and most mouth watering work of art. Ok, so I'm probably romanticizing a steak sandwich but trust me it'll be worth it.
Anyway, after you steak has had about 10 minutes to rest and reabsorb all the juices and Montreal steak seasoning. Slice against the grain. Thinly slice against the grain and pile high on a roll.
what's the best bread for a French dip?
The French dip deserves a classic French bread. Purchase at you local grocery store or make your own. Either way you will want something soft and hearty enough to absorb all the amazing Jus we are going to create.
what else goes with a french dip?
- Caramelized Onions
- Horseradish Mayo
- Lettuce and tomato
French Dip Au Jus
- 1.5 lb Ribeye
- Montreal steak seasoning
- 1 French loaf slice diagonal or hoagie roll
- 2 yellow onions
- 2 tbsp Mayo
- 2 tbsp prepared horseradish
- 2 tbsp butter
- 2 tbsp oil
- 3 cups beef broth
- 3 tbsp vermouth
- 1 tbsp Worcestershire
- 1 tbsp thyme
- Season ribeye liberally with Montreal steak seasoning. Allow to come to room temperature 30 minutes up to one hour before cooking.
- Slice onions and place skillet over low heat. Add butter and oil. Allow the onions to slowly brown and caramelize stirring frequently.
- Sear a ribeye on the grill and then place over indirect heat until desired temperature and doneness is reached.
- Please 3 cups of beef stock in Pot on the stove and bring to simmer. Add vermouth, worcestershire and thyme. Allow to reduce by 1/3.
- Mix equal part horseradish and mayonnaise. Smear on French bread and pile high with toppings.
- Cheese (optional)