French Dip Recipe

steak sandwiches with french dip

The Spruce Eats/Diana Chistruga

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 10 to 12 servings
Yield: 10 to 12 sandwiches
Nutrition Facts (per serving)
675 Calories
40g Fat
33g Carbs
45g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 675
% Daily Value*
Total Fat 40g 51%
Saturated Fat 18g 91%
Cholesterol 138mg 46%
Sodium 1196mg 52%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 45g
Vitamin C 2mg 8%
Calcium 88mg 7%
Iron 6mg 31%
Potassium 692mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The French dip sandwich takes the concept of a condiment above and beyond, as its signature sidecar is a small bowl of au jus for dipping. This means every bite of this beefy sandwich is moist and super-flavorful. Typically made with beef chuck (a tough cut from the hardworking shoulder muscle) that has been braised for hours, it seemed unfair to us that you can’t slap one together quickly after work or school when the craving strikes. So we’ve come up with a super-speedy version that only takes 30 minutes to cook using a beautifully fatty steak, the boneless ribeye.

For a steak sandwich to be tender and juicy, the trick is using a well-marbled piece of meat. Here, a boneless ribeye is seared to medium-rare, set aside to rest, then sliced and quickly bathed in a cheater’s “au jus” made from an oft-overlooked ingredient: canned beef consummé. Most boxed beef broths are often underwhelming in flavor. Since this product is technically a concentrate, it's double-packed with flavor. With the help of a few additions, it simulates the effort of a roast that’s been braising all day.

A French dip would be great served with some sturdy salt and pepper potato chips or even steak fries (bonus points for malt vinegar), but the sandwich itself is simple. To really let the beef sing, this sandwich requires nothing more than sautéed onions and a hefty dunk in that au jus. Add Swiss cheese or horseradish if you’d like, but know that the French Dip is an iconic sandwich for purists of the world: A storied tribute to beef and bread—now, in no time at all.

"The French dip sandwiches made a fabulous meal, and they would be perfect for a party or get-together. Even though the ingredients list looks long, prep was surprisingly quick and easy. I cooked my steaks for 4 minutes on each side and they were perfect." —Diana Rattray

french dip sandwiches/tester image
A Note From Our Recipe Tester


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

  1. Gather the ingredients.

    ingredients to make steak sandwiches with French Dip

    The Spruce Eats/Diana Chistruga

  2. Season ribeyes all over with salt and pepper.

    ribeye steaks seasoned with salt and pepper on a cutting board

    The Spruce Eats/Diana Chistruga

  3. 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.

    ribeye steaks cooking in a cast iron skillet

    The Spruce Eats/Diana Chistruga

  4. 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.

    onions cooking in a cast iron skillet

    The Spruce Eats/Diana Chistruga

  5. 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. 

    onions cooking in a cast iron skillet

    The Spruce Eats/Diana Chistruga

  6. To the same skillet, add the butter and flour, whisking until butter has melted and flour has cooked slightly, about 2 minutes.

    butter and flour in a skillet

    The Spruce Eats/Diana Chistruga

  7. 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. 

    French dip sauce cooking in cast iron skillet

    The Spruce Eats/Diana Chistruga

  8. 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.

    steak sandwich with caramelized onions on top

    The Spruce Eats/Diana Chistruga

  9. Divide the remaining au jus between small bowls and serve next to the sandwich for dipping. Enjoy! 

    Steak sandwiches with French Dip

    The Spruce Eats/Diana Chistruga


  • 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. 

Recipe Variations

  • If you’re looking for a slightly less expensive alternative (although leaner), sirloin steaks of comparable thickness make a fine substitute if sliced thin. 
  • For a vinegary kick to cut through the fatty richness, feel free to add pickled peppers to this sandwich when serving. 
  • Crusty French bread holds up best to a rich au jus, but ciabatta or a sourdough roll will work well, too. Just steer clear of soft sandwich bread, which will disintegrate upon the first dip.

How to Store

  • Sliced steaks, cooked onions, and au jus can all be stored in separate containers up to one day in advance. Reheat sliced steaks in a large skillet of au jus on medium heat, and give the onions a quick sauté over medium-high before assembling sandwiches and serving.
  • We don’t recommend freezing any component of this recipe.