My anniversary week is here, and what better way to celebrate love than through food? Being a self-proclaimed foodie, my husband’s absolute favorite, the dish he’s been requesting for ages, is French Dip sandwiches. For years, this classic has been on my culinary to-do list, and I finally decided it was time to perfect it. Knowing my track record, the first place I turned for inspiration was, of course, Ree Drummond, the Pioneer Woman. Her recipes are consistently flawless, and thankfully, she had a French Dip recipe that promised – and delivered – absolute perfection.
Like many home cooks, I owe a debt of gratitude to Ree Drummond. While her decadent recipes, like those irresistible maple cinnamon rolls, might be a little dangerous for the waistline, the sheer deliciousness is always worth it. This Pioneer Woman French Dip recipe is no exception.
What truly sets this French Dip apart are two key elements: the flavorful meat rub and the perfectly toasted buns. The rub is a generous blend of kosher salt, freshly cracked black pepper, ground oregano, and thyme. This simple yet potent combination creates a rich depth of flavor that penetrates the meat without overpowering its natural taste.
Then come the buns – a detail that elevates this sandwich from good to gourmet. Ree Drummond’s recipe instructs you to butter the insides of crusty deli rolls and toast them to golden perfection on a griddle. This seemingly small step is a game-changer. It’s the kind of technique you suspect restaurants use to achieve that next-level sandwich flavor. The secret is out, and now we can all bring that restaurant-quality touch to our homemade French Dips.
And let’s not forget the star of the show – the au jus. The reviews for this recipe consistently rave about the sauce. Many reviewers even suggest using high-quality deli roast beef and focusing on making the au jus from scratch, a fantastic shortcut for busy days when you still crave that incredible French Dip experience.
Once again, thank you, Ree, for delivering a home run recipe! These Pioneer Woman French Dip sandwiches were a massive hit with my husband and family. They were so successful; I almost regretted not saving this recipe for our actual anniversary dinner!
Ready to make this crowd-pleasing dish? Here’s the recipe that will transform your sandwich game:
Pioneer Woman French Dip Sandwiches Recipe
Ingredients:
- 1 Tbsp Kosher salt
- 2 Tbsp Black pepper
- ½ tsp Ground oregano
- ½ tsp Ground thyme
- 1 whole Boneless Ribeye Loin, About 4 to 5 pounds (can also use sirloin)
- 2 whole large onions, sliced thin
- 5 cloves garlic, minced
- 1 packet French onion soup mix (dry)
- 1 can beef consomme
- 1 cup beef broth or beef stock
- ¼ cup dry sherry or white wine (optional)
- 2 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1 cup water
- 10 crusty deli rolls/sub rolls
Instructions:
- Prepare the Beef: Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius). Tie the ribeye loin tightly with kitchen twine to ensure even cooking.
- Make the Rub: In a small bowl, combine the kosher salt, black pepper, ground oregano, and ground thyme. Rub this mixture generously all over the surface of the beef, ensuring it’s evenly coated.
- Roast the Beef: Place the seasoned beef on a roasting rack set inside a roasting pan. Roast in the preheated oven for approximately 20-25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part registers 125°F (52°C). For less pink beef, roast until it reaches 135°F (57°C).
- Rest the Beef: Once cooked to your desired doneness, remove the beef from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Sauté Aromatics: While the beef rests, place the roasting pan directly onto a stovetop burner over medium-high heat. Add the thinly sliced onions and minced garlic to the pan. Sauté for about 5 minutes, stirring occasionally, until the onions become softened and golden brown, scraping up any browned bits from the bottom of the pan.
- Make the Au Jus: Sprinkle the packet of French onion soup mix over the sautéed onions and garlic. Stir to combine, then pour in the beef consomme, beef broth (or stock), dry sherry or white wine (if using), Worcestershire sauce, soy sauce, and water.
- Simmer and Infuse: Bring the au jus mixture to a boil, then reduce the heat to low. Simmer gently for 45 minutes, stirring occasionally, to allow the flavors to meld and deepen. If the sauce reduces too much during simmering, add a little more water to reach your desired consistency.
- Strain the Au Jus: After simmering, pour the liquid through a fine-mesh strainer into a separate bowl or container. Reserve both the flavorful au jus (strained liquid) and the sautéed onions.
- Toast the Rolls: While the au jus simmers, prepare your deli rolls. Slice them in half lengthwise. Spread butter on the insides of both halves of each roll. Heat a griddle or large skillet over medium heat. Place the buttered sides of the rolls down on the hot griddle and toast until golden brown and crispy.
- Assemble the Sandwiches: Slice the rested ribeye beef against the grain as thinly as possible. Pile a generous amount of thinly sliced roast beef and some of the reserved sautéed onions onto the bottom half of each toasted roll. Place the top half of the roll over the meat.
- Serve and Enjoy: Serve the Pioneer Woman French Dip sandwiches immediately with individual bowls or ramekins of the warm au jus for dipping. Encourage everyone to dip each delicious bite into the savory sauce for the ultimate French Dip experience.
Enjoy this incredible Pioneer Woman French Dip recipe – it’s guaranteed to be a new family favorite!
