French Dip Sandwiches
As someone who could be considered the opposite of vegan, there's nothing I love more than a good no-fuss steak. If I want to switch it up, our Mocha Steak Rub is my go-to for a funkier day, but on beautifully basic sandwiches like the French dip - Prime Rib Rub is all you need! Our Prime Rib Rub is s+p based, with a touch of onion, garlic, some thyme, and a smidge of white pepper--ideal for letting the beef be the spotlight. The "dip" in French Dip Sandwiches is equally as important as the beef. I'm sure you've heard "Au Jus" before, it translates to "with the juices". While I didn't technically fortify the stock, I did amplify the flavor a bit with extra onion, garlic, rosemary + butter of course. Enjoy!
Makes 2 sandwiches
- 1# Ribeye, or Strip Steak
- 1 yellow onion
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 2 tablespoons butter
- 2 cups beef stock
- 1 beef bouillon cube
- 2 hoagie rolls
- 1 tablespoon mayo, I used Kewpie
- 1 teaspoon whole grain mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon Prime Rib Rub
- 1 tablespoon roasted minced onion
- 2 teaspoons minced garlic
- 6 slices cheese, I used swiss + provolone
- 3 tablespoons butter
- 1 tablespoon oil
- Bring steak to room temperature, allowing it to dry on paper towel.
- Slice onion and smash peeled garlic.
- In a small saute pan over medium-low heat, melt 1 tablespoon butter and add your sliced onion. Cook low and slow until caramelized.
- In a small pot, heat your stock + bouillon cube. Add roasted minced onion and minced garlic, bring to a simmer.
- Season your steak with Prime Rib Rub. Preheat a large skillet over high heat. For the sake of minimizing dishes, choose a pan you can also fit your bread in so you can toast it later.
- In your preheated large skillet, add oil and wait until just smokey. (Turn on your vent fans!). Lay your steak down and let sear for 2 minutes without moving. Flip steak, add 1 tablespoon butter, smashed garlic, and rosemary. Let butter melt, then baste the steak for about 2 minutes or until butter begins to brown.
- Remove steak from heat, pour the remainder of the skillet into your gravy pot. Your steak should still be pretty rare at this point.
- Check on your onions. Split your bread in half and prepare your cheese slices.
- In a small bowl, combine your mayo, horseradish + mustard.
- Once steak rests, slice it as thin as you can.
- Remove onions from heat. Return large skillet to stove over medium heat. Add slices of bread face down, the leftover steak drippings/butter should be plenty to toast up.
- Transfer toasted bread to cutting board and rinse then dry the skillet.
- Preheat the same skillet over medium heat.
- Dunk your sliced steak into the reduced stock + add to the bottom of your toasted bread. Top steak with onions, then layer your cheese. On the top of your bread, spread your horseradish sauce.
- Close your sandwiches, brushing the top + bottom in a light coating of melted butter.
- Add sandwiches to skillet, pressing firmly. I used a bacon press, but a spatula or another skillet will do the trick.
- Once toasty, flip. Watch for melty cheese, then remove from heat.
- Allow sandwiches to rest for a moment while you strain your stock reduction. This is your au jus for dipping. Taste + adjust salt to your liking.
- Slice sandwiches, dunk, + enjoy!