French Dip Sandwich

35 min · Easy · Serves 1

835 kcal per serving · 55g protein

A hot roast-beef baguette with melted Gruyère and caramelized onions, served with its own rich jus for dunking.

Ingredients

• 120 g Steak
• Baguette × ½
• Onions × ½
• 200 ml Beef Stock
• 40 g Gruyère
• 10 g Butter
• 2 g Fresh Thyme
• 2 g Salt
• 1 g Black pepper

Method

1. Caramelize the onions

   

   Cook the sliced onion slowly in the butter in a large frying pan over medium-low heat until soft, sweet and golden brown.

2. Sear the beef

   

   Turn the heat up to high, add the thinly sliced steak and sear 30-60 seconds, just until browned outside and still pink in the middle. Lift the beef onto a plate.

3. Simmer the jus

   

   Pour the beef stock into the pan with the thyme and let it simmer — small, gentle bubbles — until it becomes a deeply savory jus, the thin French broth you'll dip into. Season, then slip the beef back in for the last 30 seconds just to warm through.

4. Build the sandwich

   

   Split the baguette, pile in the beef and onions (lifted from the jus) and lay the Gruyère on top.

5. Melt under the broiler

   

   Slide the sandwich under a hot broiler — the oven's top-down grill — until the cheese melts and bubbles.

6. Serve with the jus

   

   Pour the jus into a small bowl and serve alongside for dipping every bite.

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