Salt Hank's French Dip is a stacked sandwich of thinly shaved prime rib, provolone cheese, deeply caramelized onions, and horseradish chive aioli on a crusty baguette, served with crispy potato sticks and au jus for dipping. Its standout trait is the balance of savory meat, rich cheese, and sharp horseradish against the sweet caramelized onions.
Store leftover au jus in the refrigerator up to 3 days. Leftover caramelized onions keep 5 days refrigerated. Assemble sandwich fresh to order for best texture; pre-assembled sandwiches become soggy.
meat slicer or sharp deli knife · small ramekin for au jus
Cook sliced onions low and slow over medium-low heat for 30-45 minutes, stirring occasionally, until they turn deep golden brown and develop concentrated sweetness.
Prime rib is ideal, but you can use ribeye or beef chuck. Partially freeze the meat for 1-2 hours before slicing to get thinner, cleaner shards.
Yes. Mix prepared horseradish, mayonnaise, minced fresh chives, and lemon juice. Store in the fridge up to 3 days in an airtight container.
Use a crusty, sturdy baguette that won't collapse under the weight of fillings and au jus. Day-old baguettes work well for better structure.
Simmer beef broth with beef drippings (or a touch of soy sauce), Worcestershire sauce, and a bay leaf for 10-15 minutes. Strain before serving.
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