It doesn’t get much better than a French dip sandwich. The classic sandwich is messy in the best way possible.
The sandwich is one of those meals that looks complicated to make, but it is actually pretty simple.
Boneless ribeye steaks Olive oil Kosher salt Black pepper Oregano Sage Hoagie rolls Provolone cheese Onions Garlic Thyme Beef broth Worcestershire sauce
Preheat the oven to 450 degrees and prepare a roasting pan for the steak.
Rub the steak with olive oil. In a small bowl, combine the spices and mix them together.
Coat the steak with the spice rub. Cook the steak for 20 minutes or until it reaches an internal temperature of 125F.
Let it rest and adjust the oven temperature to 325F. Place drippings on top of a stove burner.
Add in the onions and cook until they are soft. Add in the garlic and thyme. Mix in the beef broth and Worcestershire sauce and bring to a simmer.
Cook for 8-10 minutes or until the sauce has thickened.
Thinly slice the beef once it is done resting. Slice and toast the bread in the oven with a slice of cheese on top.
Take roll out of the oven when the cheese starts to melt. Add on the beef and serve alongside the jus.
The tender meat, combined with juice dripping down in the crusty bread, makes one of the best bites possible.
It takes a bit more time than your average sandwich to make, but it will well be worth the effort.