Classic French Dip with Kinder’s Au Jus
Classic French Dip with Kinder’s Au Jus
Ribeye, seasoned with Kinder’s The Blend, roasted until it hits that medium-rare sweet spot, sliced thin, and finished in a bone broth au jus that tastes like it’s been going since morning. That’s the version that earns a seat next to any steakhouse plate.
Ribeye and a real au jus, the upgrade path our game day recipes tend to take.
The standard French dip gets written off as a diner sandwich. This one doesn’t. Kinder’s Au Jus Bone Broth Gravy is built on real bone broth, the difference shows up in the body, the color, and the depth of the dipping jus. Kinder’s The Blend hits the ribeye with garlic, onion, and savory balance before it ever sees the oven. By the time those beef slices warm in the jus, they’ve absorbed seasoning twice. That layering is what separates a good French dip from a forgettable one.
The build matters. Caramelized onions, not fast-sautéed, actually caramelized, go on with provolone that melts under the broiler. Horseradish mayo on the toasted roll. The roll gets broiled cut-side up first, so it holds up to the juicy beef without turning soft. Every component has a job.
This comes together in 35 minutes. Prep is minimal. The ribeye goes in the oven while the onions cook and the horseradish mayo comes together in a bowl. You plate four sandwiches and serve the hot au jus on the side for dipping.
Ribeye is the first choice for marbling and tenderness, but top sirloin and prime rib both work. Leftover roast beef? Warm it in the jus and build the same sandwich. The substitution notes in the ingredient list cover the most common swaps.
Flavor First.
Classic French Dip
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F.
- Coat ribeye with 2 Tbsp cooking oil and season generously with Kinder’s The Blend Seasoning on all sides. Let rest at room temperature for 10 minutes.
- In a small bowl, combine mayonnaise and prepared horseradish. Stir until smooth and refrigerate until needed.
- Place the seasoned ribeye on a rack in a roasting pan or oven-safe skillet. Roast in the preheated oven until desired doneness: about 20 minutes for medium-rare (130-135 degrees F) or 25 minutes for medium (140-145 degrees F). Rest for 10 minutes.
- While the beef rests, cook the sliced onion in the same skillet over medium heat with a little oil or butter for 10-12 minutes until caramelized and golden.
- Prepare the au jus per Kinder’s Au Jus Bone Broth Gravy packet directions in a small saucepan over medium heat. Keep warm.
- Slice the rested ribeye thinly across the grain. Add the slices to the warm au jus and heat for 1-2 minutes.
- Preheat oven to broil. Place rolls cut-side up on a baking sheet and broil 20-30 seconds per side until lightly golden.
- Spread horseradish mayo on the inside of each roll. Layer with beef slices, caramelized onions, and one slice of provolone per sandwich.
- Return to the broiler for 1-2 minutes until the cheese is melted and bubbly.
- Serve hot with individual cups of warm au jus for dipping on the side.
Nutrition
Notes
- Warm the beef in the au jus — After slicing, give the ribeye 1-2 minutes in the hot jus before building the sandwich. It pulls in seasoning and finishes warm all the way through.
- Don’t skip the horseradish mayo — The creamy heat cuts the richness of the beef and cheese. Build the sandwich without it and something is missing.
- Toast the rolls before loading — A quick 20-30 seconds under the broiler creates a barrier that slows sogginess. The roll should hold up through the whole sandwich.
- Ribeye vs. other cuts — Ribeye is ideal for its marbling. Top sirloin or prime rib are solid alternatives if ribeye isn’t available.
- Keep the au jus piping hot — Serve it in a small ramekin or individual cup per person so it stays warm through the meal. Lukewarm jus is a letdown.
- Crispy fries or seasoned potato wedges alongside. A simple green salad if you want to balance the plate. For the full steakhouse experience, add a cup of French onion soup on the side.
- Dill pickle spear and coleslaw for the diner-style plate. This format works for game night, a casual dinner party, or anywhere you need a sandwich that shows up with conviction.
- Sliced beef: Refrigerate in an airtight container for up to 4 days. Warm briefly in the au jus before assembling.
- Au jus: Store in a sealed container for up to 5 days. Reheat on the stovetop over medium-low heat.
- Assembled sandwiches: Build fresh. Once assembled, the roll absorbs moisture quickly and won’t recover. Store components separately and assemble to order.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What is a French dip?
A French dip is a hot roast beef sandwich on a French roll, served with a cup of warm au jus for dipping. Despite the name, it was invented in Los Angeles in the early 1900s, not France.
Can I use leftover roast beef?
Absolutely. Thinly sliced leftover prime rib, pot roast, or any roasted beef works. Warm the slices in the prepared au jus for a minute before assembling.
Can I make this in a slow cooker?
Yes. Place the seasoned beef in a slow cooker, add the prepared au jus, and cook on LOW for 6-8 hours. The beef becomes fall-apart tender, shredded beef French dip is a solid variation.
What’s the best cheese for a French dip?
Provolone is classic, mild, melty, and slightly sharp. Swiss, white American, or Gruyère are all strong alternatives.
What cut of beef works best?
Ribeye for the marbling and tenderness. Top sirloin and prime rib are both good alternatives. Whatever cut you use, slice thin across the grain so it’s easy to bite through in the sandwich.
How do you keep a French dip from getting soggy?
Two things: toast the rolls before loading, and don’t assemble too far in advance. The broiled cut side creates a barrier. Keep the beef and jus separate until you’re ready to eat.
More like this: Kinder’s Recipes
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