Print the recipe for French Dip Sandwich

Click the button below or select 'File > Print...'

French Dip Sandwich

4 french dip sandwiches on a white plate with gruyere cheese and au jus sauce
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

  • 1 ½ pound skirt or flank steak
  • Kosher salt
  • Freshly cracked black pepper
  • 4 (6-inch) French or hoagie rolls,, sliced in half diagonally
  • 6 tablespoons (¾ stick) salted butter, softened
  • 2 teaspoons garlic powder
  • 2 cups grated Gruyère or Swiss cheese
  • Minced fresh flat-leaf parsley, for serving (optional)

Au Jus

  • 4 cups beef stock
  • ¼ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon sherry wine
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Method

  1. Prepare the steak. Generously season the steak with salt and pepper. Heat a large cast-iron skillet over high heat and sear the steak until it reaches medium-rare, depending on thickness about 3 minutes per side, or until it reaches 135°F on an instant-read thermometer. Let rest for 5 minutes. Slice the steak into strips, as thin as possible against the grain and set aside.
  2. Make the au jus. In a medium saucepan over medium heat, whisk the beef stock, thyme, salt, sherry, Worcestershire, garlic powder, and onion powder, until fully combined. Simmer, stirring occasionally for 5 minutes.
  3. Butter the inside of each roll, and sprinkle with the 2 teaspoons garlic powder. Place open-faced on a rimmed baking sheet.
  4. Turn the oven broiler to HIGH. Quickly dip the strips of steak into the au jus and place in even amounts onto one side of each roll. Sprinkle ½ cup of the cheese on each sandwich. 
  5. Place the sheet pan under the broiler until the cheese begins to melt, watching carefully, about 2 minutes. Remove from the oven and sprinkle with parsley, if desired.
  6. Ladle ¾ cup of au jus into small ramekins. Serve with the warm sandwiches for dipping.