Beef Bone Broth French Dip Sandwich
This Beef Bone Broth French Dip Sandwich is rich, savory, and deeply satisfying. With tender sliced beef, melted cheese, and crusty rolls served with warm au jus, it’s indulgent, flavorful, and a comfort-food classic.
Why Bone Broth?
Beef bone broth adds depth and richness to the au jus while delivering collagen, minerals, and protein. It makes every dip not only more flavorful but also more nourishing.
Ingredients
Main Ingredients
- 1½ lbs skirt steak or flank steak
- Salt & black pepper (to season steak)
- 4 (6″) French or hoagie rolls, halved
- 6 tbsp butter, softened
- 2 cups grated Gruyère or Swiss cheese
- 4 cups beef bone broth (for au jus)
Spices & Seasonings
- ¼ tsp dried thyme
- 1 tsp Worcestershire sauce
- 1 tsp sherry (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
Optional Add-Ins / Garnishes
- Minced fresh parsley
- Horseradish cream or sauce
- Caramelized onions
Steps
- Prep: Pat steak dry and season generously with salt and pepper. Preheat oven broiler.
- Cook Protein: Heat a cast-iron skillet over high heat. Sear steak ~3 minutes per side for medium rare. Rest 5 minutes, then slice thinly against the grain.
- Add Vegetables & Broth: In a saucepan, combine beef bone broth, thyme, Worcestershire, sherry, garlic powder, and onion powder. Bring to a simmer for 5 minutes to build flavor.
- Simmer: Keep au jus warm at a gentle simmer while assembling sandwiches.
- Finish & Serve: Butter rolls, layer with sliced beef, and top with cheese. Broil 1–2 minutes until cheese melts. Serve hot with au jus for dipping, garnished with parsley or caramelized onions.
