Dinner

French Dip Sandwiches with Roasted Ribeye and Classic Au Jus Recipe

Name: French Dip Sandwiches with Roasted Ribeye and Classic Au Jus Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 boneless ribeye steaks (about 3 lb.); 1 tbsp extra-virgin olive oil; 1 tbsp kosher salt; 2 tsp dried oregano; 2 tsp freshly ground black pepper; 1 tsp dried ground sage; 1/4 yellow onion, thinly sliced; 2 garlic cloves, minced; 2 tsp finely chopped fresh thyme; 1 1/2 cups low-sodium beef broth; 2 tsp Worcestershire sauce; 6 hoagie rolls; 12 slices provolone cheese

Bylilan Sage May 17, 2026May 17, 2026

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Introduction

French Dip sandwiches are a savory delight featuring tender ribeye beef and melted provolone nestled in hoagie rolls. Served with a flavorful beef jus for dipping, this classic sandwich is perfect for a hearty lunch or dinner.

Three sandwiches sit on a white marbled surface, each made with a long, shiny golden toasted white bun sliced open to hold the fillings. Inside the bun, there are two layers: the bottom layer is thick slices of pink, juicy roast beef with darkened edges from grilling, and the top layer is melted white cheese with a smooth, slightly glossy texture, covering the beef but still showing its edges. To the upper right side of the sandwiches, there is a white bowl filled with brown broth that has small herbs floating on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless ribeye steaks (about 3 lb.)
1 tbsp. extra-virgin olive oil
1 tbsp. kosher salt
2 tsp. dried oregano
2 tsp. freshly ground black pepper
1 tsp. dried ground sage
1/4 yellow onion, thinly sliced
2 garlic cloves, minced
2 tsp. finely chopped fresh thyme
1 1/2 cups low-sodium beef broth
2 tsp. Worcestershire sauce
6 hoagie rolls
12 slices provolone cheese

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 450°F. Rub the steaks all over with olive oil and place them in a roasting pan.
Step 2: In a small bowl, combine kosher salt, dried oregano, black pepper, and dried sage. Rub this spice mixture evenly over the steaks.
Step 3: Roast the steaks until an instant-read thermometer inserted into the thickest part registers 125°F, about 20 minutes. Remove from oven and let rest on a cutting board. Lower oven temperature to 350°F.
Step 4: Place the roasting pan with beef drippings on the stovetop over medium heat. Add the sliced onion and cook, stirring occasionally, until softened, about 7 minutes.
Step 5: Add minced garlic and chopped thyme to the pan and cook, stirring, until fragrant, about 1 minute.
Step 6: Pour in the beef broth and Worcestershire sauce and bring to a simmer. Cook, stirring occasionally, until the jus thickens slightly, about 8 to 10 minutes.
Step 7: Thinly slice the rested steaks. Fill each hoagie roll with sliced beef and top with two slices of provolone cheese. Arrange the sandwiches on a baking sheet.
Step 8: Bake the sandwiches at 350°F until the cheese is melted, about 10 minutes. Serve immediately with the warm jus on the side for dipping.

Tips & Variations

For extra flavor, add a splash of red wine to the jus while simmering.
Substitute ribeye with sirloin or flank steak for a leaner option.
Try adding caramelized onions or sautéed mushrooms inside the sandwich for added texture.

Storage

Store leftover sandwiches and jus separately in airtight containers in the refrigerator for up to 2 days. Reheat sandwiches in a 350°F oven for 8-10 minutes until warmed through and melt the cheese again. Warm the jus gently on the stovetop before serving.