Ultimate French Dip Sandwich with Caramelized Onion Gravy and Side Salad

There are sandwiches and then there are French dip sandwiches-the kind that demand a napkin and a willingness to get a little messy. This version piles tender, seasoned beef onto crusty baguettes with caramelized onions and melted Italian cheese, then serves it all with a rich onion gravy for dipping. Every bite is savory, juicy and utterly satisfying.

Paired with a simple lemon-tossed green salad, this meal strikes the perfect balance between indulgence and freshness. Whether you’re cooking for a crowd or just treating yourself, this sandwich is guaranteed to hit the spot.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Stir-FryView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and slice the onion. Melt 1 tablespoon butter in a large pan over medium-high heat. Add the onion and cook, tossing, until lightly browned, 1-2 minutes. Reduce heat to medium, add 1 teaspoon steak spice (you’ll have extra) and season with salt and pepper. Cook, tossing, until the onion is very soft and browned, 4-5 minutes.
2. Heat a drizzle of vegetable oil in another large pan over medium-high heat. Pat the beef dry with a paper towel, then season all over with salt, pepper and the remaining steak spice. Add to the pan and cook, tossing occasionally, until browned and cooked through, 2-4 minutes. Remove from the pan and set aside.
3. Transfer the cooked onion to the pan used for the beef over medium-high heat. Stir in 1 cup water and the beef stock concentrate, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to medium. Cook until slightly reduced, 2-3 minutes. Remove from heat.
4. Cut the baguettes in half lengthwise. Sprinkle one-quarter of the cheese onto one baguette bottom, then top with half the beef and another quarter of the cheese. Remove some onion slices from the gravy and arrange on top, then cover with the baguette top to make a sandwich. Repeat with the remaining baguette and fillings. (It’s okay if you don’t use all the onions.)
5. Wipe out the pan used for the onions, then melt 1 tablespoon butter in it over medium-low heat. Add the sandwiches and toast until golden, 1-2 minutes per side. Press down on the sandwiches as they toast-use a heavy pan to keep them flat.
6. While the sandwiches toast, halve the lemon. Toss the mixed greens in a medium bowl with a drizzle of olive oil and a squeeze of lemon. Season with salt and pepper. Divide the sandwiches and salad between plates. Divide the gravy between two small bowls and serve on the side for dipping.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, thinly sliced sirloin or ribeye works well. Just adjust cooking time as needed.

What if I don't have steak spice?

You can substitute with a mix of garlic powder, onion powder, paprika, salt and pepper.

Can I make this sandwich ahead?

It’s best enjoyed fresh, but you can prep the onions and beef in advance. Assemble and toast just before serving.