Name: French Dip
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -; 1/4 yellow onion, thinly sliced -; 2 cloves garlic, minced -; 2 tsp. minced fresh thyme -; 1 1/2 c. low-sodium beef broth -; 2 tsp. Worcestershire sauce -; 6 hoagie rolls -; 12 slices provolone -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - French Dip

1. 3 boneless ribeye steaks (about 3 pounds) -

2. 1 tbsp. extra-virgin olive oil -

3. 1 tbsp. kosher salt -

4. 2 tsp. Freshly ground black pepper -

5. 2 tsp. dried oregano -

6. 1 tsp. dried ground sage -

7. 1/4 yellow onion, thinly sliced -

8. 2 cloves garlic, minced -

9. 2 tsp. minced fresh thyme -

10. 1 1/2 c. low-sodium beef broth -

11. 2 tsp. Worcestershire sauce -

12. 6 hoagie rolls -

13. 12 slices provolone -

How to cook deliciously - French Dip

1. Stage

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°.

2. Stage

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.

3. Stage

When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Arrange sandwiches on a baking sheet and bake until cheese is melty, 10 minutes.

4. Stage

Serve with jus on the side for dipping.