My 11th anniversary was just around the corner, and what better way to celebrate than by perfecting my husband’s absolute favorite meal? As self-proclaimed foodies, we explore a wide range of cuisines, but his heart truly belongs to French dip sandwiches. For years, he’d been asking me to make them, and I knew it was time to finally deliver. Knowing Ree Drummond, the Pioneer Woman, is my culinary go-to for guaranteed success, I immediately searched for her French dip recipe. True to form, she didn’t disappoint. The Pioneer Woman’s French Dip Sandwiches recipe was, simply put, perfection!
I have to give a shout-out to Ree Drummond, the Pioneer Woman. While her recipes are undeniably delicious (perhaps a little too delicious, if my waistline could talk after those maple cinnamon rolls!), they are consistently outstanding. This French dip recipe was no exception, and there were a couple of elements that truly elevated it above the rest.
What stood out most were the incredibly flavorful meat rub and the perfectly toasted buns. The rub, a generous blend of kosher salt, freshly cracked black pepper, ground oregano, and thyme, created a beautiful depth of flavor without being overpowering. It was the ideal complement to the rich beef.
And then, there were the toasted buns. Ree’s genius tip to butter and toast the insides of crusty deli rolls on a griddle is a game-changer. This simple step adds an incredible layer of texture and flavor, reminiscent of restaurant-quality sandwiches. It’s one of those “why didn’t I think of that?” moments that instantly upgrades your sandwich game. The secret is out – toasted buns are the key to sandwich perfection!
Of course, we can’t forget the star of the show: the au jus sauce. Reading through the recipe reviews, it’s clear everyone raves about this savory dipping sauce. Many reviewers even mentioned using pre-sliced roast beef from the deli to speed up the process, focusing solely on making Ree’s incredible au jus. This is a brilliant shortcut for a quicker weeknight version without sacrificing flavor.
Once again, thank you, Ree, for hitting it out of the park! My husband and family were absolutely thrilled with these French dip sandwiches. They were such a resounding success, I almost wished I’d saved this recipe for the actual anniversary celebration!
Ready to make the best French Dip Sandwiches you’ve ever tasted? Let’s dive into the Pioneer Woman French Dip Sandwiches recipe:
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 for a leaner option)
- 2 whole large onions, thinly sliced
- 5 cloves garlic, minced
- 1 packet (approximately 1 oz) French onion soup mix (dry)
- 1 can (10.5 oz) beef consomme
- 1 cup beef broth or beef stock
- ¼ cup dry sherry or white wine (optional, but enhances flavor)
- 2 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1 cup water
- 10 crusty deli rolls or sub rolls
- Butter, for toasting buns
Instructions:
- Prepare the Beef: Preheat your oven to 475 degrees F (245 degrees C). Tie the ribeye loin tightly with kitchen twine in a couple of places to help it cook evenly.
- Make the Spice Rub: In a small bowl, combine the kosher salt, black pepper, ground oregano, and ground thyme. Rub this spice mixture generously all over the surface of the beef.
- 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 degrees F (52 degrees C). For less pink beef, roast until 135 degrees F (57 degrees C).
- Rest the Beef: Remove the roasted beef from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for at least 15 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Sauté Aromatics: While the beef rests, place the roasting pan on the stovetop 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 are softened and lightly 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. Pour in the beef consomme, beef broth (or stock), dry sherry (or white wine, if using), Worcestershire sauce, soy sauce, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally. This simmering time is crucial for developing the rich flavors of the au jus. If the sauce starts to reduce too much, add a little more water to maintain the desired consistency.
- Strain the Au Jus: After simmering, pour the liquid through a fine-mesh strainer into a bowl or container. Reserve both the flavorful liquid (au jus) and the softened onions.
- Toast the Buns: While the au jus simmers, prepare the deli rolls. Slice them in half horizontally. Spread butter on the inside surfaces 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: Thinly slice the rested ribeye beef against the grain. Pile a generous amount of sliced 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 filling.
- Serve and Enjoy: Serve the French dip sandwiches immediately with individual bowls or ramekins of the warm au jus for dipping.
Tips for Perfect Pioneer Woman French Dip Sandwiches:
- Quality of Beef: While ribeye is fantastic, sirloin is a more budget-friendly and leaner option that still works beautifully.
- Don’t Skip the Resting Time: Resting the beef is essential for juicy and tender results.
- Toast Those Buns! Toasting the buns adds an incredible textural contrast and prevents soggy sandwiches.
- Make Ahead Au Jus: The au jus can be made a day ahead of time and reheated before serving, saving you time on the day of serving.
- Customize Your Cheese: While classic French dip sandwiches don’t traditionally include cheese, you can add a slice of provolone, Swiss, or Monterey Jack to the buns before toasting for a cheesy variation.
Enjoy making and savoring these incredible Pioneer Woman French Dip Sandwiches! They’re perfect for a special occasion, a cozy family dinner, or anytime you crave delicious comfort food.
