Discover the ultimate effortless French Dip recipe, meticulously crafted with a handful of uncomplicated ingredients and attainable within about 60 minutes, inclusive of preparation time. Departing from shortcuts that entail deli roast beef, this culinary creation employs freshly cooked beef, ensuring that the rich, beefy juices contribute to the iconic dipping sauce.
The key to achieving tender, melt-in-your-mouth French Dip Beef Sandwiches without delay lies in opting for boneless ribeye steak, a departure from the usual chuck roast. The ribeye’s inherent tenderness and marbling render an extended cooking duration unnecessary, while maintaining an extravagant flavor reminiscent of thicker roast cuts. Despite being pricier, the use of ribeye pays dividends in saved hours, all without compromising the succulence and delectability synonymous with beloved beef sandwiches. Delicately sliced, flavorful steak graces soft hoagie bread, layered with onions and lustrous provolone cheese, before being immersed in a sauce that boasts an unparalleled depth of savoriness, a feat that might easily be mistaken for hours of slow cooking.
Whether employing the gradual approach of slow cooking or the swift embrace of the oven, French Dip Sandwiches unfailingly emerge alongside the indispensable Au jus for dunking. The term ‘Au jus’ hails from France, referring to a light gravy or broth primed for meat submersion. This sauce, teeming with flavor, further elevates the sandwich’s tenderness. Melding the essence of onions, thyme, and garlic with a base of beef broth and Worcestershire sauce, the beef dip metamorphoses into a culinary symphony perfectly harmonizing with the warm sandwich.
Cooking Steps for Crafting Savory French Dip Delights
To embark on this savory journey, commence by preheating the oven to 425 degrees. Accompany this with the addition of the cast iron skillet to the oven for a ten-minute heating interval, a preliminary step instrumental in the steak’s forthcoming preparation.
Cooking the Meat:
Liberally season the ribeye steak with oil, salt, and pepper. Introduce the seasoned steak into the preheated skillet, subsequently transferring the skillet back into the oven. Allow the steak to cook for fifteen minutes before retrieving the skillet. To preserve moisture and achieve tender meat, tent the cooked steak with foil on a plate, affording it a well-deserved reprieve.
Au Jus Creation:
Transition the skillet to the stovetop and utilize any residual steak juices. Incorporate butter and sliced onions into the skillet and maintain a medium heat setting for a six to eight-minute duration, or until the onions attain translucency. Augment this mixture with minced garlic and thyme, cooking for an additional thirty seconds. The infusion of beef broth and Worcestershire sauce, seamlessly orchestrated through diligent whisking, establishes the Au jus. Gracefully transfer this savory essence to dipping bowls, thereby preparing the stage for the imminent feast.
Elevate the hoagie rolls’ appeal by brushing them with melted butter and toasting to a golden brown hue. Following this, position the ribeye steak upon a cutting board, expertly slicing the meat against its grain, a technique pivotal in preserving tenderness. Arrange the sliced beef within the sandwiches, crowning them with provolone cheese and the caramelized onions, masterfully derived from the skillet. Each assembled masterpiece eagerly awaits its union with the eagerly awaited Au jus.
Frequently Asked Questions about Savory French Dip Delights
Origins of the French Dip Sandwich:
Contrary to its nomenclature, French Dip Sandwiches trace their origins not to France but to the ingenuity of Phillippe Mathieu, a French proprietor of a sandwich emporium. Should your travels lead you to Los Angeles, an endeavor to visit Phillippe the Original, the hallowed birthplace of French Dips, is well advised.
Defining the Cut of Meat:
Traditional French Dip Sandwiches typically feature roast beef, attained through hours of slow roasting. This recipe distinguishes itself by employing prime, thinly sliced ribeye roast, effectively expediting the cooking process while preserving the robust meaty essence.
Essential Ingredients for Culinary Excellence
A cut derived from the rib area, the ribeye possesses an innate succulence and marbling, contributing to its flavorful disposition. Rapidly cooked at high heat, this steak radiates a juicy tenderness that harmoniously blends with the sandwich’s construction.
While various cheese options suffice, the Italian provolone stands out, its mild disposition elegantly intertwining with the beef. The cheese’s melt-in-the-mouth transformation upon heating imbues the sandwich with an irresistible creaminess.
Au Jus Infusion:
The signature French dipping sauce, Au jus, emerges from the amalgamation of pan drippings and a medley of seasonings. The profound beefy flavor, a result of its origin, is further accentuated by onions, thyme, garlic, and Worcestershire sauce.
Endowed with a tender interior and a crisp exterior, the hoagie rolls proficiently accommodate the meaty filling while absorbing the savory liquid, engendering a harmonious balance of textures.
Savor the Possibilities: Variations for Culinary Exploration
Diversified Meat Selection:
In lieu of ribeye steak, consider embracing chuck roast or rump roast for your French Dip Sandwich creation, thereby expanding the flavor spectrum.
Unleash your culinary curiosity by experimenting with a plethora of cheeses, such as Swiss, American, cheddar, pepper jack, gouda, or Monterey Jack.
Elevate the dipping sauce with a symphony of seasonings. Enrich the beef broth with bay leaf, onion powder, peppercorns, oregano, thyme, rosemary, or chili powder to craft an exceptional masterpiece.
While hoagie rolls reign supreme, don’t shy away from alternatives like French Baguettes, sandwich rolls, slider buns, brioche, or sourdough bread, each contributing a unique touch.
Instant Pot Embrace: Swift French Dip Delights
For an Instant Pot rendition of French Dip Sandwiches, embark on the following culinary voyage:
Instant Pot Preparation:
Commence by adding vegetable oil to the Instant Pot, subsequently activating the sauté mode.
Season the beef with salt and pepper before searing it on all sides within the pressure cooker. Post-searing, remove the steak from the Instant Pot and set it aside.
Onion & Butter Fusion:
Incorporate onions and butter into the pressure cooker, sautéing until the onions soften. Augment this with minced garlic and thyme.
Infuse the ensemble with Worcestershire sauce and beef broth, uniting the components in a harmonious crescendo.
- 2 pounds ribeye steak
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 4 hoagie rolls
- 8 slices provolone cheese
Au Jus Recipe:
- 1 tablespoon unsalted butter
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, removed from stem
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- Preheat the oven to 425 degrees.
- Place a cast iron skillet in the oven to heat for 10 minutes.
- Season the ribeye steak with vegetable oil, kosher salt, and coarse ground black pepper.
- Carefully place the seasoned steak into the hot skillet and return it to the oven. Allow it to cook for 15 minutes.
- Remove the skillet from the oven and transfer the cooked steak to a plate. Tent the steak with aluminum foil and let it rest.
- Move the skillet to the stovetop and add the unsalted butter and thinly sliced onions to the pan juices.
- Cook the onions on medium heat for 6-8 minutes, or until they become translucent.
- Add the minced garlic and fresh thyme to the skillet, and cook for an additional 30 seconds.
- Pour in the beef broth and Worcestershire sauce, and stir well to combine.
- Transfer the Au jus sauce into dipping bowls.
- Brush the hoagie rolls with melted butter and toast them until they achieve a light golden brown color.
- Place the rested ribeye steak on a cutting board and thinly slice it against the grain.
- Assemble the sandwiches by placing sliced provolone cheese on the hoagie rolls, followed by the sliced steak and caramelized onions from the skillet.
- Serve the sandwiches with the prepared Au jus sauce for dipping.
- Leftover meat can be stored in the au jus sauce in an airtight container for up to 3 days.
- To reheat, gently simmer the meat and sauce before serving on freshly toasted bread.
- For freezing, store roast beef and Au jus sauce separately in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating on the stovetop and assembling the sandwiches.