It’s National French Dip Day! After the Veterans Day Parade on Saturday, the Asphalt Cowboys found ourselves at LuLu’s for lunch. I highly recommend the french dip, or in my case, the double dip, paired with a cool, refreshing gin & tonic! Rib-Eye French Dip with Horseradish Sauce (Not LuLu’s recipe) 2 boneless rib-eye steaks (about 2 pounds)1 tbsp. extra-virgin olive oilKosher salt and fresh-ground pepper, to taste2 tsp. dried oregano1 tsp. dried ground sage FOR THE JUS1/4 yellow onion, thinly sliced2 cloves garlic, minced2 tsp. minced fresh thyme1 1/2 c. low-sodium beef broth2 tsp. Worcestershire sauce FOR SERVING4 hoagie rolls8 slices provolone or Swiss cheese Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the rib-eye. Set aside on a cutting board to rest and turn oven down to 350°.Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.When ready to serve, thinly slice the steak with a very sharp knife. Fill each roll with beef and top with provolone. Bake until cheese is melted, about 10 minutes.Spoon some horseradish sauce over the top and serve with jus on the side for dipping. Horseradish Sauce1/2 cup sour cream2 Tbsp prepared horseradish drained2 Tbsp mayo1 tsp apple cider vinegarKosher salt and fresh-ground pepper, to taste1 Tbsp chives finely chopped In a small mixing bowl, stir all the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.Rib-Eye French Dip with Horseradish Sauce (Not LuLu’s recipe)
It’s National French Dip Day! After the Veterans Day Parade on Saturday, the Asphalt Cowboys found ourselves at LuLu’s for lunch. I highly recommend the french dip, or in my case, the double dip, paired with a cool, refreshing gin & tonic! Rib-Eye French Dip with Horseradish Sauce (Not LuLu’s recipe) 2 boneless rib-eye steaks (about 2 pounds)1 tbsp. extra-virgin olive oilKosher salt and fresh-ground pepper, to taste2 tsp. dried oregano1 tsp. dried ground sage FOR THE JUS1/4 yellow onion, thinly sliced2 cloves garlic, minced2 tsp. minced fresh thyme1 1/2 c. low-sodium beef broth2 tsp. Worcestershire sauce FOR SERVING4 hoagie rolls8 slices provolone or Swiss cheese Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the rib-eye. Set aside on a cutting board to rest and turn oven down to 350°.Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.When ready to serve, thinly slice the steak with a very sharp knife. Fill each roll with beef and top with provolone. Bake until cheese is melted, about 10 minutes.Spoon some horseradish sauce over the top and serve with jus on the side for dipping. Horseradish Sauce1/2 cup sour cream2 Tbsp prepared horseradish drained2 Tbsp mayo1 tsp apple cider vinegarKosher salt and fresh-ground pepper, to taste1 Tbsp chives finely chopped In a small mixing bowl, stir all the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.