Dinner / Sandwiches, burgers & pizza
French Dip Sandwiches with Onion Jus
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Thin-sliced steak and melted provolone on a toasted, buttered roll, with a cup of onion jus on the side. Put out extra napkins, because somebody always dunks too far and loses half a sandwich to the cup.
The short version
Sear a flank or sirloin steak to 130°F, rest and slice it thin. Soften onions in the pan, add stock and simmer into a jus. Pile the beef on buttered, toasted rolls with provolone, broil to melt, and dip.
What makes ours better
the tricks Nonna pretends she never taught me
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Build the jus in the steak pan. The browned bits left behind by the steak are concentrated beef flavor. Stock scraped over them tastes like a long-simmered roast gravy.
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Soften onions in the jus. A sliced onion simmered in the stock adds sweetness and body, and you can pile the onions on the sandwich.
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Slice the beef paper-thin, against the grain. Thin slices on a sandwich are tender and easy to bite through, even with a lean steak.
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Butter and toast the rolls. A buttered, toasted cut side holds up to dipping instead of dissolving.
What you need
the cast, in order of appearance
- Flank steak or top sirloin steak1½ pounds
- Yellow onion1 large
- Garlic2 cloves
- Low-sodium beef stock3 cups
- Dried thyme½ teaspoon
- Crusty hoagie or French rolls4 large
- Unsalted butter3 tablespoons
- Provolone or Swiss cheese8 slices
Beef
Onion jus
Sandwiches
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Season the steak
Pat the steak dry and season both sides with the salt and pepper. Let it sit on the counter while you prep the rest, about 15 minutes.
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Sear and rest
Heat the oil in a large skillet over medium-high heat until it shimmers. Sear the steak 3 to 4 minutes per side, until deeply browned and an instant-read thermometer reads 130°F for medium-rare. Move it to a board and rest at least 10 minutes. Leave the skillet as it is.
Don't wash the pan. The brown bits are the jus.
About 8 min. Cook mode has a timer for this step.
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Soften the onion
Lower the heat to medium and add the sliced onion to the skillet with a pinch of salt. Cook 5 to 6 minutes, scraping the bottom, until soft and golden. Stir in the garlic for 30 seconds.
About 6 min. Cook mode has a timer for this step.
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Simmer the jus
Pour in the stock, Worcestershire, thyme and sherry. Bring to a boil, then simmer over medium heat 10 minutes, until reduced slightly and well flavored. Taste and add salt or pepper if it needs it.
About 10 min. Cook mode has a timer for this step.
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Butter the rolls
Heat the broiler with a rack about 6 inches from the element. Mix the butter and garlic and spread it over the cut sides of the rolls. Set them cut-side up on a baking sheet and broil 1 to 2 minutes, until golden.
Watch them closely. Broilers can burn bread in seconds.
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Slice the steak thin
Cut the steak against the grain into very thin slices. Pour any juices from the board into the jus. Stir the sliced beef into the hot jus for 30 seconds to warm it through.
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Build and broil
Lift the beef out with tongs, letting the extra jus drip off, and pile it onto the bottom rolls with some of the onions. Top with the cheese and broil 1 minute, until bubbling. Close the sandwiches and serve with small cups of jus for dipping.
Good to know
read this before somebody asks for seconds
- Cut the steak against the grain. Flank has very clear lines running one direction, and the slices should go across them.
- For a roast-beef version, use thinly sliced leftover roast beef and warm it in the jus just until hot, about 1 minute.
- Low-sodium stock matters. The jus reduces and gets salty fast, so season at the end.
- Skip the cheese for a classic dip, or swap in horseradish stirred into mayonnaise.
- Storage. Keep the jus and beef separately in the fridge, 3 days. Reheat the jus on the stove and warm the beef in it. Assemble fresh.
Questions, answered
the questions my cousins text me
What is the best cut of beef for French dip?
Traditionally it's thin-sliced roast beef. For a quick version, flank, top sirloin or skirt steak all work when sliced thinly against the grain.
What bread is best for a French dip?
A crusty roll with a chewy inside, like a hoagie, baguette or ciabatta. Toast the cut side so it holds up to the jus.
Can I make the jus ahead?
Yes. It tastes better the next day. Make the jus up to 3 days ahead and reheat it while you slice the beef.
How do I keep the bread from getting soggy?
Toast the rolls with butter, don't dip the whole sandwich in the jus, and serve the jus on the side. Dip each bite as you go.
Can I use a slow cooker or leftover roast?
Yes. Use leftover pot roast or roast beef, shredded or thinly sliced, and heat it in the same jus. See classic pot roast with vegetables for a good one.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
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Published October 28, 2026.