French Dip Recipe

Ingredients

For the Steak:

• 4 (1-pound) boneless ribeye steaks, about 1-inch thick
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoons olive oil, more as needed
• 10 to 12 (6-inch) baguette rolls, lightly toasted

For the Onions:

• 3 medium onions, thinly sliced 
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon coarsely chopped fresh thyme 

For the Au Jus:

• 1/2 cup (8-ounces) unsalted butter
• 4 teaspoons all-purpose flour 
• 1/4 cup red wine
• 2 teaspoons Worcestershire sauce 
• 1 tablespoon Dijon mustard
• 3 (10.5 ounce) cans condensed beef consommé 
• 1/2 cup water 
• Steps to Make It
• Gather the ingredients.
• Season ribeyes all over with salt and pepper.
• In a large skillet, preferably cast-iron, heat the oil on medium-high. When the oil shimmers, add two steaks and sear until nicely browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining two steaks, adding an additional tablespoon of oil to the pan if necessary. Tent plate with foil to keep warm, and set steaks aside.
• To residual beef fat, add sliced onions and season with salt and pepper. Cook, stirring frequently, until softened and golden brown, 10 to 12 minutes.
• Add sugar and thyme and cook until onions are slightly darker and thyme is fragrant, about 2 minutes more. Transfer to a small bowl and set aside. 
• To the same skillet, add the butter and flour, whisking until butter has melted and flour has cooked slightly, about 2 minutes.
• Add wine, Worcestershire sauce, and mustard, whisking until combined. While steadily whisking, gradually add the consommé and water. Bring mixture to a boil and immediately reduce heat to medium. Simmer, whisking frequently, until mixture has thickened slightly and become rich and glossy, 5 minutes. 
• Thinly slice rested steaks against the grain and add to the large skillet. Gently toss to coat in sauce, then divide equally among the rolls. Top each sandwich with onions and a few tablespoons of au jus.
• Divide the remaining au jus between small bowls and serve next to the sandwich for dipping. Enjoy! 
• Tips
• Boxed beef broth and canned condensed beef consummé are very different in flavor and not equivalent substitutes. If you can’t find beef consummé, be sure to season your beef broth well to ensure it packs a proper punch.
• Even if you prefer your steaks medium well or well done, it’s best to cook these to medium-rare, as a dip in the au jus will cook them slightly more. 
• The thinner you slice your steaks, the easier and more tender they will be to eat. Be sure to slice against the grain with a sharp knife.