Dip N Dunk Steak Sandwiches
Sink your teeth into the ultimate steak sandwich experience with these irresistibly savory Dip N Dunk Steak Sandwiches! Tender, perfectly seared ribeye steak is thinly sliced and layered onto a toasted French baguette with sweet, caramelized onions and gooey provolone cheese. Every bite is elevated with a rich, homemade au jus sauce infused with fresh thyme and a touch of Worcestershire for an extra depth of flavor. These sandwiches are broiled to melty perfection and served with a warm, flavorful dipping sauce, making them the perfect indulgent meal for lunch or dinner. With just 40 minutes from prep to plate, these hearty steak sandwiches are ideal for satisfying your cravings without hours in the kitchen. Perfect for steak lovers and sandwich enthusiasts alike!
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Recipe Information
Ingredients
- 1 lb Ribeye steak
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 2 French baguette
- 6 slices Provolone cheese
- 2 tbsp Unsalted butter
- 1 Yellow onion
- 3 cups Beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs Fresh thyme
- 1 tsp Flour
Instructions
Season the ribeye steak evenly on all sides with salt, black pepper, and garlic powder. Let it sit at room temperature for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side, or until it reaches your desired doneness (medium-rare is recommended). Remove the steak from the skillet, tent with foil, and let it rest.
In the same skillet, reduce the heat to medium and add unsalted butter. Thinly slice the onion and cook in the butter until caramelized, about 8-10 minutes, stirring occasionally.
Add the flour to the onions and stir for 1 minute to create a roux. Slowly pour in the beef broth, stirring constantly to prevent lumps. Add Worcestershire sauce and fresh thyme sprigs. Simmer for 10 minutes, then remove the thyme sprigs. This will serve as the au jus sauce.
Slice the rested ribeye steak thinly against the grain. Cut each baguette in half lengthwise and lightly toast them in the oven or a skillet.
Layer the bottom halves of the baguettes with slices of steak, caramelized onions, and provolone cheese. Place the sandwiches under a broiler for 1-2 minutes to melt the cheese.
Top with the other half of the baguette, slice the sandwiches in half, and serve with a small bowl of warm au jus for dipping.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2172 mg | 94% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 350 mg | 27% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
