Indulge in the mouthwatering flavors of this easy Classic French Dip, perfect for a cozy weeknight dinner or a weekend treat. This recipe features tender ribeye, caramelized onions, and melted provolone cheese all nestled inside rolls. Served with Kinder’s Au Jus Bone Broth Gravy for dipping, this hearty sandwich is sure to become a favorite.
Ingredients
1 packet Kinder's Au Jus Bone Broth Gravy
1 lb ribeye or your favorite cut of beef
2 Tbsp Kinder’s The Blend Seasoning
2 Tbsp oil
¼ Cup mayonnaise
1 Tbsp prepared horseradish
1 white onion (sliced)
4 slices provolone cheese
4 sandwich rolls or baguette (sliced in half)
Instructions
Preheat your oven to 350°F.
Rub the beef with oil and sprinkle Kinder’s The Blend Seasoning over it. Let the steak sit for 10 minutes to absorb the flavors.
In a small bowl, mix the mayonnaise and horseradish until well combined. Place in refrigerator and allow to infuse until ready for use.
Place the seasoned beef in a cast iron pan and roast it in the oven until it reaches your desired doneness. Once cooked, remove the beef from the pan and let it rest for 10 minutes to ensure all the meat juices get distributed throughout the protein.
In the same pan used for the steak, cook the sliced white onion over medium heat until soft and caramelized. Set aside when done.
In a small saucepot, follow the instructions on the Kinder's Au Jus Bone Broth Gravy package to prepare the dipping sauce.
While the au jus is heating up, place the bread in the oven and broil for 20 to 30 seconds per side, turning once until slightly golden brown.
Once rested, slice the ribeye as thinly as possible. Place the slices in the warm au jus to keep warm.
Apply a generous spread of the mayo/horseradish mixture onto the toasted bread, stack the warm sliced beef, add the caramelized onions, and top it all off with provolone cheese.
Place assembled sandwiches in the oven and broil until the cheese is melted and bubbly.
Finishing move: Portion the warm au jus into cups for dipping. Serve the sandwiches hot.
