Very few things are more comforting to me than a deliciously drippy French dip sandwich. Fantastically flavorful beef…golden toasted bread…dark, beautiful onions…and the most delectably savory liquid to dip it in. Let’s just say I’m a fan!
This is a hunka hunka burnin’ love. I mean beef. It’s a boneless rib loin, and if you cut it into individual steaks, you would haveribeye steaks. Translation: This hunk of beef is darn expensive. You can substitute a hunka hunka sirloin instead! It’s not as tender, so you’ll just want to slice it a lot more thin. Either works! I tied it a couple of times with string to hold the piece of meat together a little better.
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- Yields:
- 10 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 1 hr
- Total Time:
- 1 hr 15 mins
Ingredients
- 1
boneless ribeye loin or sirloin (about 4 to 5 pounds)
- 1 tbsp.
kosher salt
- 2 tbsp.
black pepper
- 1/2 tsp.
ground oregano
- 1/2 tsp.
ground thyme
- 2
whole large onions, thinly sliced
- 5
cloves garlic, minced
- 1
whole packet French onion soup mix (dry)
- 1
can beef consomme
- 1 c.
beef broth or beef stock
- 1/4 c.
dry sherry or white wine (optional)
- 2 tbsp.
Worcestershire sauce
- 1 tbsp.
soy sauce
- 1 c.
water
- 10
whole crusty deli rolls or sub rolls, toasted
Directions
- Step1Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
- Step2In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
- Step3Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
- Step4Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.
In a small bowl, mix together some salt, pepper, ground oregano, and ground thyme. A winning combo for any piece of beef.
Sprinkle the seasoning mix liberally over the beef and use your hands to rub it all over the surface and in the cracks and crevices. Keep in mind that this will be roasted and then sliced, so each slice of meat will only get the small rim of flavor around the edge. You can’t over season!
Place the meat on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers about 125 to 130 degrees on a meat thermometer. This will be rare to medium-rare, so if you like things a little less red in the middle, you can take it to 135 degrees. Don’t overcook the meat, though! An overcooked ribeye is a tragic occurrence!
Sorry to be dramatic.
Take the meat out of the pan, set it aside on a cutting board, and cover it with foil. Place the roasting pan on the stovetop burner over medium-high heat, then throw in some sliced onions and minced garlic. (Obviously, don’t clean the pan first. That would be a tragic occurrence, too!)
(Sorry to be dramatic. Again.)
Stir and cook for about 4 to 5 minutes, until the onions are soft and golden…
Then sprinkle in…are you ready?…a packet of French onion soup mix!
Please continue to love me. It’s delicious, man!
Stir it all together, then pour in a can of beef consomme, which will forever make me think of my mom, some beef broth, dry sherry (or white wine), Worcestershire sauce, soy sauce (just a little!), and a cup of water. Bring the mixture to a boil, then turn the heat to low and simmer it for 45 minutes, until the flavors are deep, rich, and magical.
Remove it from the heat after the cooking time and pour it through a fine mesh strainer. Reserve both the liquid and the onions for the sandwiches!
Oh my word. LOOK at this beef!
Slice it as thin as you possibly can. If you have a mechanical slicer, even better!
And remember: You can cook it a little longer if you like it a little less red. (But as you can imagine…we like it red out here in the sticks.)
Pile some beef on a toasted deli roll (the crustier the better so it holds up)…
Top the beef with some of the cooked onions…
Then serve it immediately with a little dish of the warm liquid/jus.
There’s pretty much nothing in the world that’s as good as a good French dip. If you have some special guests coming to your house for dinner—a boss, a dignitary, a future in-law—this is a sure way to wow ’em.
