Steak dip sandwiches layer thinly sliced ribeye and melted cheese on ciabatta with caramelized onions, served alongside a rich, herb-infused au jus for dunking. The deeply browned onions and homemade dipping sauce elevate this into true restaurant territory.
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Season steaks generously with salt on all sides.
For best results, place the salted steaks on a wire rack over a baking sheet and refrigerate overnight to dry brine. This step is optional.
In a large pan over medium heat, add 2 tablespoons of olive oil. Add the sliced onions, a splash of Worcestershire sauce, and a pinch of salt.
Cook the onions low and slow, stirring occasionally, until they are deeply caramelized and sweet. This can take 30-45 minutes. Set aside.
To make the au jus, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and shallots and cook until fragrant, about 1-2 minutes.
Stir in the beef base until it dissolves.
Add the fresh rosemary and thyme sprigs to the pot.
Pour in the water and the remaining Worcestershire sauce. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 15 minutes.
Strain the au jus through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Set aside.
Pat the steaks dry and season with black pepper.
Grill the steaks to your desired doneness, preferably medium-rare.
While the steaks are still hot, top them with compound butter (if using) and let them rest for 10 minutes.
Preheat your oven to 415°F (212°C). Slice the ciabatta loaf horizontally and then into four sandwich-sized portions. Place on a baking sheet.
Layer Swiss cheese on one half of the bread and Muenster cheese on the other. Toast in the oven until the cheese is melted and bubbly.
Thinly slice the rested steak against the grain.
To assemble, briefly dip the sliced steak in the warm au jus.
Pile the steak onto the cheesy bread, then top with a generous amount of caramelized onions.
Close the sandwich and serve immediately with the remaining au jus on the side for dipping.
Leftover au jus keeps refrigerated for up to 3 days; reheat gently. Shredded steak and caramelized onions may be stored separately and assembled fresh. Ciabatta is best used fresh or lightly toasted day-of.
Cook sliced onions in olive oil over medium heat for 30–40 minutes, stirring occasionally. Lower heat if browning too fast; deep golden-brown color indicates proper caramelization.
Yes. Sirloin, strip steak, or eye of round work well. Slice thinly against the grain for tenderness. Ribeye's marbling gives the richest flavor.
Slice as thin as possible—about 1/8 inch—either by hand with a sharp knife or partially frozen for easier cutting. Thinner slices absorb the au jus better.
Substitute 2 cups beef broth reduced by half, or use 1 tbsp beef bouillon cube dissolved in 2 cups water. Simmer with the aromatics and herbs as instructed.
Yes. Prepare it up to 2 days ahead, chill, and reheat gently before serving. Strain out solids before storing for cleaner flavor.
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