There’s something undeniably satisfying about a hearty, flavorful steak sandwich, especially when it’s served with a rich, savory jus for dipping. This French Dip Steak Sandwich with Horseradish Mayo takes things to the next level with perfectly marinated steak, caramelized onions, and a creamy, zesty spread. Trust me, this one’s a must-try!
Originating from classic French dip sandwiches, this version leans into bold flavors with a soy and balsamic-marinated flank steak, a luscious onion jus, and a spicy horseradish mayo that brings just the right amount of kick. Whether you’re making it for a game day feast or a weekend indulgence, this sandwich delivers in every bite.
Why You’ll Love French Dip Steak Sandwich
Is this French Dip Steak Sandwich for you? Let’s see. This sandwich is…
- Juicy and Tender – The marinated steak is packed with deep, savory flavors.
- Crispy and Buttery – Lightly toasted French rolls add the perfect crunch.
- Rich and Dippable – The beef jus is flavorful and satisfying.
- Spicy and Creamy – Horseradish mayo adds a bold, tangy contrast.
- Perfect for Any Occasion – Great for lunch, dinner, or a casual gathering.
Pro Tip: Let the steak rest after cooking for the juiciest, most tender slices.
Ingredients in French Dip Steak Sandwich
Here’s what makes this sandwich so irresistible:
For the Steak Marinade:
Soy Sauce: Adds umami depth and a savory punch.
Olive Oil: Helps infuse the steak with rich, smooth flavor.
Worcestershire Sauce: A touch of tangy, salty goodness.
Balsamic Vinegar: Balances the marinade with a slight sweetness and acidity.
Honey: Enhances caramelization and brings a subtle sweetness.
Garlic Cloves: Infuses warmth and aroma into the steak.
For the Sandwich:
Flank Steak: Lean, flavorful, and perfect for slicing thin.
Black Pepper: Freshly cracked for bold seasoning.
Olive Oil or Vegetable Oil: For searing the steak to perfection.
Onion: Caramelized to bring out natural sweetness.
Unsalted Butter: Adds richness to the onions.
French Rolls: Crisp on the outside, soft on the inside—perfect for soaking up jus.
For the Jus:
Beef Stock: The base for a deep, flavorful dip.
Garlic Powder & Onion Powder: Enhances the savory broth.
Dried Thyme: Adds a hint of earthiness.
Worcestershire Sauce: Rounds out the flavors with umami richness.
For the Horseradish Mayo:
Duke’s Mayonnaise: Creamy, smooth, and rich.
Prepared Horseradish: Adds a spicy kick (adjust to taste).
Chives (Optional): A fresh, mild onion-like flavor.
Dijon Mustard: Gives the mayo an extra tangy depth.
Lemon Juice: Balances the richness with a touch of acidity.
Salt & Pepper: Adjust to taste for the perfect seasoning.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavor-packed sandwich:
Marinate the Steak: In a bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, honey, and smashed garlic cloves. Place the flank steak in a resealable bag or dish, pour the marinade over, and let it sit for at least 1 hour (or overnight for deeper flavor).
Caramelize the Onions: In a pan over medium-low heat, melt the butter and add the thinly sliced onions. Cook, stirring occasionally, until they are golden brown and soft, about 25 minutes. Season with salt and pepper to taste.
Prepare the Jus: In a small saucepan, combine the beef stock, garlic powder, onion powder, dried thyme, and Worcestershire sauce. Simmer for 10 minutes to let the flavors meld. Keep warm.
Cook the Steak: Heat a skillet or grill pan over medium-high heat. Remove the steak from the marinade and pat dry. Drizzle with olive oil and season with cracked black pepper. Sear for 4-5 minutes per side for medium-rare, or longer for your preferred doneness.
Rest and Slice: Let the steak rest for 5-10 minutes before slicing it thinly against the grain.
Make the Horseradish Mayo: In a bowl, mix the mayonnaise, horseradish, Dijon mustard, lemon juice, chives, salt, and pepper until well combined.
Assemble the Sandwiches: Spread the horseradish mayo on each roll, then layer with sliced steak and caramelized onions. Serve with warm jus for dipping.
How to Serve French Dip Steak Sandwich
This sandwich is best enjoyed with:
- A Side of Fries: Classic, crispy fries or sweet potato fries work beautifully.
- A Simple Salad: A fresh green salad balances the richness of the sandwich.
- Pickles or Coleslaw: Adds a crunchy, tangy contrast.
- Extra Jus on the Side: Because dipping makes everything better!
Nutrition Information (Per Serving)
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 8g
- Sodium: 1150mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg
Additional Tips
Here are some extra tips to help you make the best sandwich:
- Let the Steak Rest: Resting ensures a juicier bite.
- Toast the Bread: Lightly toasting the rolls prevents sogginess.
- Adjust the Horseradish Mayo: Add more or less horseradish to suit your spice preference.
- Make It Spicier: Add a pinch of cayenne to the mayo for extra heat.
- Storage Tips: Leftover steak can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain tenderness.
Final Thoughts
This French Dip Steak Sandwich with Horseradish Mayo is a total game-changer—juicy, flavorful, and oh-so-satisfying. Whether you’re making it for a crowd or treating yourself, this sandwich will not disappoint. Give it a try and let me know what you think. Enjoy!
French Dip Steak Sandwich with Horseradish Mayo
Ingredients
- For the Steak Marinade:
- ⅓ cup soy sauce
- 3 tablespoons olive oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic smashed
- For the Sandwich:
- 1½ – 2 pounds flank steak
- Fresh cracked black pepper
- Olive oil or vegetable oil
- 1 large onion peeled and thinly sliced
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 4 6-inch French or hoagie rolls, sliced in half
- For the Jus:
- 2 cups beef stock
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- For the Horseradish Mayo:
- ¾ cup Duke’s mayonnaise
- 2 –3 tablespoons prepared horseradish to taste
- 1 tablespoon finely chopped chives optional
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
- Marinate the Steak:
- In a large zip-top bag, combine all marinade ingredients and mix well.
- Add the steak, seal, and massage the marinade into the meat.
- Marinate for at least 30 minutes at room temperature or up to 6 hours in the fridge.
- Prepare the Jus:
- In a small saucepan, combine beef stock, garlic powder, onion powder, thyme, and Worcestershire sauce.
- Set aside; warm later when serving.
- Make the Horseradish Mayo:
- Whisk together mayonnaise, horseradish, chives, Dijon mustard, and lemon juice.
- Season with salt and pepper to taste.
- Refrigerate until ready to use.
- Cook the Steak:
- Remove the steak from the marinade and pat dry.
- Generously season with fresh cracked black pepper.
- Heat a cast iron skillet over medium-high heat and add olive oil.
- Sear the steak for about 5 minutes per side for medium-rare.
- Remove from heat, tent with foil, and let rest for at least 15 minutes.
- Caramelize the Onions:
- In the same skillet, reduce heat to medium-low.
- Add butter and onions, sauté for 6-8 minutes, stirring occasionally, until softened and caramelized.
- Season with salt and pepper.
- Slice the Steak:
- Thinly slice the steak against the grain at a 45-degree angle.
- Warm the Jus:
- Heat the prepared jus over low heat.
- Assemble the Sandwiches:
- Optional: Lightly toast the rolls under a broiler for a warm, soft texture.
- Spread horseradish mayo on the top half of each roll.
- Add caramelized onions to the bottom half.
- Top with sliced steak and season with a pinch of salt and pepper.
- Press the sandwich together and slice diagonally.
- Serve warm with a side of jus for dipping.
Notes
- Make-Ahead: The marinade and mayo can be prepped a day in advance.
- Serving Suggestion: Pair with crispy fries or a light salad for a complete meal.
