Description
This classic French Dip recipe features tender, oven-roasted ribeye steaks seasoned with aromatic herbs and spices, thinly sliced and served on toasted hoagie rolls with melted provolone cheese. Accompanied by a flavorful homemade jus made from savory beef drippings, caramelized onions, garlic, and fresh thyme, this hearty sandwich is perfect for a satisfying meal.
Ingredients
Scale
Steak and Seasoning
- 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
Jus
- 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
Assembly
- 6 hoagie rolls
- 12 slices provolone cheese
Instructions
- Preheat and Season: Arrange a rack in the center of your oven and preheat it to 450°F. Rub the ribeye steaks all over with extra-virgin olive oil. In a small bowl, mix kosher salt, dried oregano, freshly ground black pepper, and dried ground sage. Rub this spice mixture thoroughly over the steaks for full flavor.
- Roast the Steak: Place the seasoned steaks in a roasting pan and roast in the oven until an instant-read thermometer inserted into the thickest part of the steak registers 125°F, which should take about 20 minutes. Once done, transfer the steaks to a cutting board and let them rest. Lower the oven temperature to 350°F to prepare for melting the cheese on the sandwiches.
- Prepare the Jus: Place the roasting pan with the beef drippings on the stovetop over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until the onions soften, about 7 minutes. Stir in the minced garlic and fresh thyme, cooking for about 1 minute until fragrant.
- Simmer the Jus: Pour in the low-sodium beef broth and Worcestershire sauce. Bring the mixture to a gentle simmer, stirring occasionally. Let the jus cook until it thickens slightly, which should take around 8 to 10 minutes. Keep warm until ready to serve.
- Slice the Steak and Assemble: Thinly slice the rested ribeye steaks. Split the hoagie rolls and fill each with sliced beef. Top the beef with two slices of provolone cheese. Arrange the assembled sandwiches on a baking sheet.
- Melt the Cheese: Bake the sandwiches in the 350°F oven until the provolone cheese is fully melted, about 10 minutes. Serve the sandwiches hot with the warm jus on the side for dipping.
Notes
- Use an instant-read thermometer to ensure the steak reaches the perfect medium-rare doneness at 125°F before resting.
- For a stronger herb flavor, consider adding fresh oregano along with the thyme in the jus.
- Allowing the steak to rest after roasting helps retain juices, resulting in a more tender sandwich.
- Serve immediately after melting the cheese for the best texture and taste.
- Low-sodium beef broth is recommended to control the salt level in the jus.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: American
Keywords: French Dip, Ribeye sandwich, beef sandwich, roast beef sandwich, provolone cheese sandwich, homemade jus, hoagie roll sandwich
