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French Dip Sandwich with Au Jus and Grilled Gruyère Recipe

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4.4 from 1 review

This French Dip Sandwich recipe features tender, seared flank steak served on garlic-buttered French rolls, topped with melted Gruyère cheese, and accompanied by a flavorful homemade au jus for dipping. A perfect balance of savory beef and gooey cheese with a crispy, toasted roll makes this an irresistible comfort meal.

  • Total Time: 25 minutes
  • Yield: 4 sandwiches

Ingredients

Steak and Sandwich

  • 1 ½ pound 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 (¾ stick) salted butter, softened
  • 2 teaspoons garlic powder, divided
  • 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 teaspoon sherry wine
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Instructions

  1. 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. Once hot, sear the steak for about 3 minutes per side, or until it reaches medium-rare (135°F) on an instant-read thermometer. Remove from heat and let the steak rest for 5 minutes.
  2. Slice the steak: After resting, thinly slice the steak against the grain into strips to ensure tenderness. Set aside.
  3. Make the au jus: In a medium saucepan over medium heat, whisk together the beef stock, dried thyme, kosher salt, sherry wine, Worcestershire sauce, garlic powder, and onion powder until fully combined. Let the mixture simmer, stirring occasionally, for 5 minutes to meld flavors.
  4. Prepare the rolls: Butter the inside of each French roll and sprinkle evenly with 2 teaspoons of garlic powder. Place the rolls open-faced on a rimmed baking sheet.
  5. Assemble and broil the sandwiches: Preheat the oven broiler to high. Quickly dip the sliced steak strips into the warm au jus, then distribute evenly onto one side of each garlic-buttered roll. Sprinkle ½ cup of grated Gruyère cheese on top of the steak on each sandwich. Place the sheet pan under the broiler and toast until the cheese just begins to melt and bubble, about 2 minutes. Watch closely to avoid burning.
  6. Garnish and serve: Remove the sandwiches from the oven and sprinkle with minced fresh parsley if desired. Ladle about ¾ cup of the warm au jus into small ramekins and serve alongside the sandwiches for dipping.

Notes

  • For best results, slice the steak thinly against the grain to maintain tenderness.
  • Use a cast-iron skillet to get a good sear on the steak.
  • Watch the sandwiches closely under the broiler to prevent the cheese from burning.
  • Sherry wine adds a subtle sweetness to the au jus, but you can substitute with a dry white wine if needed.
  • Parsley garnish is optional but adds a fresh color contrast.
  • For a spicier kick, consider adding a dash of hot sauce to the au jus.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Sandwiches
  • Method: Broiling
  • Cuisine: American

Find it online: https://recipesvibe.com/french-dip-sandwich-with-au-jus-and-grilled-gruyere-recipe/