Best-Ever French Dip
When I dip you dip we dip.
Author: Delish/Photo credit to dinnerthendessert.com
Ingredients
- 3 boneless ribeye steaks (about 3 pounds)
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. kosher salt
- 2 tsp. freshly ground black pepper
- 2 tsp. dried oregano
- 1 tsp. dried ground sage
- FOR JUS
- ¼ yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tsp. minced fresh thyme
- 1½ c. low-sodium beef broth
- 2 tsp. Worcestershire sauce
- FOR SERVING
- 6 hoagie rolls
- 12 slices provolone
Instructions
- Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.
- Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.
- When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes.
- Serve with jus on the side for dipping.