French Dip
3 boneless ribeye steaks (about 3 lb.) 1 Tbsp. extra-virgin olive oil 1 Tbsp. kosher salt 2 tsp. dried oregano 2 tsp. freshly ground black pepper 1 tsp. dried ground sage 1/4 yellow onion, thinly sliced 2 garlic cloves, minced 2 tsp. finely chopped fresh thyme 1 1/2 cups low-sodium beef broth 2 tsp. Worcestershire sauce 6 hoagie rolls 12 slices provolone
Ingredients :
- Packed with tender sliced beef and melty cheese, the French dip is the hearty, satisfying sandwich we so often crave. And now you can forget the drive-thru because I’ve come up with an unbeatable French dip you can make in the comfort of your own home.
Directions :
- Arrange a rack in center of oven; preheat to 450°. Rub steak all over with oil and place in roasting pan. In a small bowl, stir salt, oregano, pepper, and sage. Rub spice mix all over beef.
- Roast steak until an instant-read thermometer inserted into thickest part registers 125°, about 20 minutes. Let rest on a cutting board. Reduce oven temperature to 350°.
- Place roasting pan (with beef drippings) on stovetop. Add onion and cook over medium heat, stirring occasionally, until softened, about 7 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute more.
- Add broth and Worcestershire and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes.
- Thinly slice beef. Fill each roll with beef. Top with provolone. Arrange sandwiches on a baking sheet.
- Bake sandwiches until cheese is melty, about 10 minutes. Serve with jus alongside.
