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French Dip Sandwich Recipe

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4 from 39 reviews

This classic French Dip Sandwich recipe features tenderly seared skirt or flank steak served on buttered French rolls with melted Gruyère or Swiss cheese, accompanied by a flavorful homemade au jus for dipping. Perfect for a satisfying dinner, this sandwich combines juicy beef, fragrant herbs, and savory broth in an easy-to-make meal ready in just 35 minutes.

Ingredients

For the Steak and Sandwich

  • 1½ pounds skirt or flank steak
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 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)

For the 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

Instructions

  1. Prepare the steak. Generously season the skirt or flank steak with kosher salt and freshly cracked black pepper on both sides. Heat a large cast-iron skillet over high heat until very hot. Sear the steak for about 3 minutes per side, or until it reaches medium-rare doneness (135°F) measured with an instant-read thermometer. Remove from heat and let it rest for 5 minutes to allow the juices to redistribute. After resting, slice the steak as thinly as possible against the grain and set aside.
  2. Make the au jus. In a medium saucepan over medium heat, combine the beef stock, dried thyme, kosher salt, sherry wine, Worcestershire sauce, garlic powder, and onion powder. Whisk until all ingredients are fully combined. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, to develop flavor.
  3. Prepare the rolls. Butter the inside of each French roll generously with softened salted butter. Sprinkle 2 teaspoons of garlic powder evenly across the buttered sides. Place the open-faced rolls on a rimmed baking sheet, ready for assembling.
  4. Assemble the sandwiches. Preheat the oven broiler to HIGH. Quickly dip the thin slices of steak into the warm au jus, then layer the steak evenly onto one side of each buttered roll. Top each sandwich with half a cup of grated Gruyère or Swiss cheese.
  5. Broil the sandwiches. Place the baking sheet under the preheated broiler. Watch carefully and broil until the cheese starts to melt and bubble, which takes approximately 2 minutes. Remove the baking sheet from the oven immediately to prevent burning. Optionally, sprinkle minced fresh flat-leaf parsley over the melted cheese for added color and flavor.
  6. Serve. Ladle about ¾ cup of the hot au jus into small serving ramekins for dipping. Serve the warm sandwiches alongside the au jus, allowing each person to dunk their sandwich in the flavorful broth for the perfect French dip experience.

Notes

  • For best results, choose skirt or flank steak for quick searing and tender texture.
  • Use an instant-read thermometer to ensure perfect medium-rare doneness of the steak.
  • If you prefer, substitute Gruyère with Swiss cheese for a milder flavor.
  • The au jus can be prepared in advance and reheated just before serving.
  • Be vigilant during broiling to prevent the cheese from burning; it melts quickly under high heat.
  • This recipe can be doubled easily to serve a larger crowd.

Find it online: https://justsosavory.com/french-dip-sandwich-recipe/