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Maison Red Wine French Dip

This French dip is all about the au jus — deep, glossy, and built with red wine, herbs, and aromatics. Thin-sliced steak gets a fast sear, then finishes soaking in the jus so every bite tastes like a restaurant version at home. Garlic-buttered bread, provolone on both sides, and caramelized onions take it over the top.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 2
Ingredients Method Video Notes

Ingredients
  

  • For the Au Jus
  • 2 tbsp olive oil
  • 1 large yellow onion thinly sliced
  • 2 cups beef broth
  • ¾ –1 cup dry red wine I’m generous here
  • 2 sprigs fresh rosemary
  • 1 tsp dried thyme
  • 3 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • For the Steak
  • 12 –16 oz thin-sliced ribeye or shaved beef (you can absolutely get away with less if you aren't as fat as we are)
  • Montreal steak seasoning or salt & pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • For the Garlic Bread
  • 1 loaf Italian bread or French bread split lengthwise
  • 4 tbsp butter melted
  • 1 clove garlic finely minced
  • ½ tsp paprika
  • ½ tsp onion powder
  • Salt & pepper to taste
  • 1 tbsp fresh parsley minced (optional)
  • For Assembly
  • Provolone cheese slices enough for both sides of the bread
  • Caramelized onions
  • Mayo optional

Method
 

Caramelize the Onions
  1. Heat olive oil in a saucepan over low-medium heat. Add sliced onions and cook slowly, stirring occasionally, until soft, golden, and caramelized (about 20–25 minutes). Set aside.
Make the Au Jus
  1. To the same pan, add beef broth, red wine, rosemary, thyme, garlic, soy sauce, and Worcestershire.
  2. Bring to a gentle simmer and cook for 10–15 minutes until slightly reduced and deeply savory.
  3. Strain the au jus to remove herbs and garlic. Return liquid to the pan and keep warm.
Sear the Steak
  1. Season steak generously with Montreal steak seasoning.
  2. Heat olive oil and butter in a skillet over high heat. Sear steak quickly — about 2 minutes per side — just barely browned. It should feel scarily quick. But don't overcook here or you lose the juiciness. It will keep cooking in the au jus, and on a plate so make it quick!
  3. Remove from heat. Add steak directly into the warm au jus and let it soak briefly to absorb flavor without overcooking.
Prepare the Bread
  1. Mix melted butter, garlic, paprika, onion powder, salt, pepper, and parsley.
  2. Brush generously on the inside of the bread.
  3. Toast cut-side up in the oven or toaster oven for a few minutes until lightly golden.
  4. Remove bread from oven. Add provolone to BOTH sides of the bread.
  5. Return to oven until melted and bubbly.
Assemble
  1. Pile steak high onto the bread. Add caramelized onions and mayo if using.
  2. Close sandwich, slice, and serve immediately with a personal bowl of au jus for dipping (not optional). I like to use sandwich sticks to keep it all together if possible! Stick the sticks in both sides and slice down the middle.

Notes

  • The steak soaking step is key 
  • Use Italian bread, baguette, or focaccia
  • If you want it extra rich, brush the outside of the bread lightly with butter or au jus before final toasting
  • don't be skimpy on the red wine!