Father's Day French Dip

Father's Day French Dip

Posted by:

Jacobsen Salt Co.

Posted on:

Jun 17, 2021

For the Jus
  • 1 Tbsp unsalted butter
  • 3 garlic cloves, chopped
  • big shallot, chopped
  • 1 cup dry red wine (nothing fancy)
  • 3 sprigs of fresh rosemary 
  • 6 cups beef broth
  • 1 tsp Pure Kosher Sea Salt
  • 1 tsp Tellicherry Peppercorns, freshly cracked
For the Aioli
  • 6 egg yolks, beaten
  • 1 cup good olive oil
  • 2 ½ Tbsp freshly squeezed lemon juice 
  • ¼ cup freshly grated horseradish
For the Steak Sandwich
  • ¼ cup Steak Seasoning
  • 1, 3lb ribeye steak
  • 6 banh mi baguettes
  • 12 provolone slices 
  • pepperoncinis 
  • potato chips (optional) 

Shop The Recipe

Steak Seasoning-image

Steak Seasoning


Sourced Tellicherry Peppercorn Grinder-image

Sourced Tellicherry Peppercorn Grinder


Pure Kosher Sea Salt-image

Pure Kosher Sea Salt



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



Make the Jus

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.

Make the Aioli

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).


Make the Steak Sandwich

Rub 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.