Description
Tender seared skirt or flank steak with melted Gruyère cheese on garlic butter French rolls, served with a rich homemade beef au jus for dipping. These authentic and easy French Dip Sandwiches offer restaurant-quality flavor in just 35 minutes, perfect for a satisfying and hearty meal.
Ingredients
Sandwiches
- 1 ½ pounds skirt or flank steak
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 4 (6-inch) French or hoagie rolls, sliced in half diagonally
- 6 tablespoons salted butter, softened
- 2 teaspoons garlic powder
- 2 cups grated Gruyère or Swiss cheese
- Minced fresh flat-leaf parsley, for serving (optional)
Au Jus
- 4 cups beef stock
- ¼ teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Instructions
- Prepare the steak: Generously season the skirt or flank steak with kosher salt and freshly cracked black pepper. Heat a large cast-iron skillet over high heat until very hot. Sear the steak for about 3 minutes per side, aiming for medium-rare doneness, or until an instant-read thermometer reads 135°F. Remove from heat and let the steak rest for 5 minutes to retain juices. Then slice it very thinly against the grain to ensure tenderness. Set aside.
- Make the au jus: In a medium saucepan over medium heat, combine beef stock, dried thyme, kosher salt, Worcestershire sauce, garlic powder, and onion powder. Whisk until fully combined. Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally to develop deep, rich flavors. Keep warm.
- Prepare the rolls: Butter the inside halves of each French or hoagie roll generously with the softened salted butter. Sprinkle the garlic powder evenly over the buttered surfaces. Arrange the open-faced rolls on a rimmed baking sheet, ready for assembly.
- Assemble the sandwiches: Preheat the oven broiler to HIGH. Quickly dip the thinly sliced steak into the warm au jus to soak up the flavorful broth, then evenly distribute the steak onto one side of each prepared roll. Top each sandwich with about ½ cup of grated Gruyère or Swiss cheese.
- Broil: Place the baking sheet under the preheated broiler. Broil for approximately 2 minutes, or until the cheese is melted, bubbly, and slightly golden. Watch carefully to avoid burning.
- Serve: Optionally, sprinkle minced fresh flat-leaf parsley over the melted cheese for freshness and color. Ladle about ¾ cup of the warm au jus into small ramekins or dipping bowls. Serve the cheesy steak sandwiches immediately alongside the au jus for dipping and enjoy the classic French Dip experience.
Notes
- Use an instant-read thermometer to ensure perfect medium-rare steak doneness.
- Thinly slicing the steak against the grain is crucial for tender sandwiches.
- The au jus can be made ahead and reheated to save time.
- Gruyère cheese gives a nutty flavor, but Swiss cheese is a good substitute if unavailable.
- Keep a close eye on the broiler as cheese melts quickly and can burn.
- Fresh parsley is optional but adds a nice visual and flavor contrast.
