Father's Day French Dip

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How do you say thank you to the father figure in your life for another year’s worth of dad-jokes and (sometimes unwarranted) automobile advice? We’re thinking a french dip fit for a king- with both steak
and a sidecar of jus, this Father’s Day French dip is a slam dunk.

Recipe and photography by Kourtney Paranteau

Serves 6

For the Jus:

INGREDIENTS

PROCESS

In a large dutch oven, melt garlic and shallots in butter over medium heat for three minutes or until they’re translucent. Pour red wine over the alliums and increase heat to medium high, cook for five minutes. Stir continuously while the alcohol cooks off and dilute the mixture with beef broth. Once the stock reaches a boil, toss in the still intact rosemary sprigs and salt and pepper. Decrease the heat to medium-low and simmer for two to four hours, checking and tasting periodically. When you’re happy with the flavor, fish out the rosemary sprigs and discard. Run an immersion blender through the jus or transfer to a blender and blend until the mixture is a smooth cloudy consistency. You can store the jus for up to two days in the fridge until you’re ready to serve.  


For the Aioli:

INGREDIENTS

  • 6 egg yolks, beaten
  • 1 cup good olive oil
  • 2 ½ tbsp freshly squeezed lemon juice 
  • ¼ cup freshly grated horseradish 

PROCESS

In a blender, stream olive oil slowly over egg yolks, lemon juice and horseradish on low until the liquids have totally combined. Increase the speed to medium until the mixture emulsifies. Refrigerate until ready to use (the aioli will stay good for up to one week).  

For the Steak Sandwich:

INGREDIENTS

  • ¼ cup Jacobsen Co. Steak Seasoning
  • 1 3lb ribeye steak
  • 6 banh mi baguettes
  • 12 provolone slices 
  • pepperoncinis 
  • potato chips (optional) 

PROCESS

Rub Jacobsen Steak Seasoning over the entire surface of the ribeye and allow to rest at room temperature thirty minutes before cooking. Either grill, pan fry, or roast your steak to your dad’s preferred temperature (medium rare for ours). Allow it to rest for ten minutes after cooking while you toast your bread. Place two slices of provolone on the bottom half of each baguette and heat jus over medium heat until it reaches soup temperature. Once melted, spread horseradish aioli liberally over both the top and bottom of the baguette's center and place the slices of cooked steak inside the bread. Continue to stuff with pepperoncinis and potato chips (if using) and serve with a warm cup of jus. Dunk away and enjoy the day.

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