How to Make the Ultimate French Dip Sandwich at Home
If you're a fan of indulgent, restaurant-quality sandwiches, the French Dip is a must-try. Known for its rich, tender beef, flavorful au jus, and punchy horseradish cream, this sandwich delivers an unforgettable bite every time. While some of the best versions are found in exclusive restaurants, it's surprisingly easy to recreate at home. Here's a step-by-step guide to making a top-tier French Dip sandwich that rivals the best.
Ingredients You'll Need
For the Prime Rib:
2.5 lb tomahawk ribeye (or top round/eye of beef for a budget option)
Kosher salt
Olive oil
2 onions, chopped
Garlic cloves, halved
For the Au Jus:
1 tbsp tomato paste
1 cup red wine
2–3 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 bay leaf
Fresh rosemary and thyme
For the Horseradish Cream:
½ cup sour cream
¼ cup mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
2 tbsp prepared horseradish
Salt to taste
For the Sandwich:
Swiss cheese slices
Fresh sandwich rolls (preferably from a quality bakery)
Cherry peppers, diced
Step 1: Prepare the Prime Rib
1. Season: Generously season all sides of the ribeye with kosher salt. For best results, let it rest uncovered in the fridge overnight.
2. Trim: Before cooking, trim off the fat cap and any sinew to ensure tender, easy-to-slice meat.
3. Roast: Preheat your oven to 300°F (150°C). Spread chopped onions and garlic in a roasting pan, drizzle with olive oil, and place the ribeye on top.
4. Cook: Insert a meat thermometer into the thickest part of the ribeye and roast until the internal temperature reaches 120°F (49°C), about 1 hour.
5. Rest: Remove from the oven and let the meat rest. It will continue cooking to around 132°F (56°C), perfect for a medium-rare finish.
Step 2: Make the Au Jus
1. Sauté: In a pot over medium-high heat, sauté the roasted onions and garlic with some olive oil until caramelized.
2. Add Flavor: Stir in the tomato paste and cook until darkened, then deglaze with red wine, scraping up any browned bits from the bottom.
3. Simmer: Add beef broth, Worcestershire sauce, soy sauce, bay leaf, rosemary, and thyme. Simmer until reduced by about 25%.
4. Strain: Once the flavors are concentrated, strain the mixture, pressing the onions and garlic to extract every drop of flavor.
Step 3: Prepare the Horseradish Cream
1. In a bowl, mix sour cream, mayonnaise, Dijon mustard, white vinegar, prepared horseradish, and a pinch of salt.
2. Adjust to taste—you want it punchy enough to cut through the richness of the beef.
3. Chill in the fridge until ready to use.
Step 4: Slice the Beef
1. Once the ribeye has fully cooled, slice it thinly, like deli-style roast beef.
2. If you have a mandoline, use it to achieve consistent slices. Otherwise, a sharp knife works just fine.
Step 5: Assemble the Sandwich
1. Melt Cheese: Cut your rolls in half and layer each side with Swiss cheese. Toast until melted and bubbly.
2. Warm the Beef: Briefly dip the sliced prime rib into the simmering au jus for 20–30 seconds. Avoid overcooking—it should stay tender and pink.
3. Build: Add a layer of prime rib to the bottom half of the roll, sprinkle with diced cherry peppers, then top with another layer of beef and more peppers.
4. Finish: Pipe or spread horseradish cream onto the top half of the roll, close the sandwich, and cut into four pieces for easy eating.
Step 6: Serve and Enjoy
Serve your French Dip with a side of warm au jus for dipping and extra horseradish cream. The combination of rich beef, melty cheese, tangy peppers, and punchy cream creates an unforgettable bite every time.
Final Thoughts:
This homemade French Dip rivals even the most exclusive restaurant versions. While it takes a little planning, the result is well worth the effort. Whether you're impressing guests or treating yourself, this sandwich is sure to become a favorite.
Hungry yet? Go feed yourself!
