French dip steak frites roll

A French bistro classic turned handheld: seared ribeye steak is layered into a crusty baguette with Dijon mayonnaise and crisp frites, served with a warm beef jus for dipping. This recipe comes from Mitch Churi.

Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  8 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• Vegetable oil, for deep-frying
• 2 large potatoes, cut into shoestring fries
• Salt and black pepper
• 350 g – 400 g rib eye steak (boneless), room temperature
• 2 tbsp butter
• 1 crusty French baguette, cut into 2 portions
• Olive oil, for brushing
• Rocket leaves, to serve

For the jus

• 50 g butter
• 1 small onion, thinly sliced
• 1 garlic clove, crushed
• 1 cup (250 ml) beef stock
• 1 tsp Worcestershire sauce
• 1 thyme sprig

For the mustard mayonnaise

• 2 tbsp Dijon mustard
• 2 tbsp mayonnaise
• 1 tbsp cornichons, finely chopped
• 1 tbsp fresh parsley, finely chopped

Resting time: 10 minutes

Instructions

1. To make the fries, heat enough oil to deep-fry in a large saucepan or deep-fryer to 180°C. Deep-fry the potatoes until golden and crisp, then drain and remove to a medium bowl. Sprinkle with salt and toss to coat.
2. Season the steak generously on all sides with salt and pepper. Melt the butter in a large, heavy-based frying pan. Once hot, add the steak and cook for 3-4 minutes per side, or until medium-rare. Remove to a plate and allow to rest for 10 minutes.
3. While the steak rests, make the jus. Melt the butter in a small saucepan, then add the onion and garlic and cook, stirring, until softened. Add the remaining ingredients and simmer for a further 5-7 minutes, or until slightly reduced. Strain into a serving bowl with a fine mesh sieve.
4. Combine the ingredients for the mustard mayonnaise in a small bowl and mix well to combine.
5. To serve, slice the steak. Split the baguette horizontally, brush lightly with olive oil and toast, cut-side in a heavy-based frying pan or chargrill pan. Spread with the mustard mayonnaise and top with steak, fries and rocket. Slice each in half and serve with a bowl of warm jus on the side for dipping.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.