This shaved steak sandwich delivers the perfect balance of tender beef and savory au jus for dipping.
Thinly sliced beef cooks quickly, ensuring each bite stays juicy and flavorful. The au jus, rich with beefy depth, soaks into every layer of the sandwich for maximum taste in every mouthful.
I developed this recipe to bring that classic deli experience home. The beef stays tender, the bread holds up to the juices, and the au jus ties everything together.
Ready in under 30 minutes, this is comfort food at its most satisfying. Here’s how to make it right.
Ingredients for Shaved Steak Sandwich with Au Jus
Thinly sliced ribeye, rich au jus, and crusty rolls make this sandwich a deli classic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Hoagie Rolls 🥖 | 4 whole | Fresh, crusty Italian-style |
| Beef Broth 💧 | 2 cups | Low-sodium preferred for control |
| Worcestershire Sauce 🫒 | 1 tbsp | Adds umami depth to au jus |
| Soy Sauce 🫒 | 1 tbsp | For saltiness and color |
| Unsalted Butter 🧈 | 2 tbsp | For cooking and richness |
| Yellow Onion 🧅 | 1 whole | Thinly sliced for au jus |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor base |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening au jus |
| Dijon Mustard 🟡 | 2 tbsp | For serving with sandwiches |
| Provolone Cheese 🧀 | 8 oz | Sliced thin for melting |
| Olive Oil 🫒 | 1 tbsp | For cooking onions |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
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The ribeye is non-negotiable here. Look for well-marbled cuts at Whole Foods or your local butcher—this ensures tenderness even when sliced thin. Most supermarkets sell pre-sliced steak for Philly cheesesteaks, which works perfectly. Avoid lean cuts like sirloin; they’ll dry out. The beef broth should be high-quality, preferably homemade or organic, to build that deep, savory au jus base.
No ribeye? Flank steak or skirt steak are solid backups—just slice them extra thin. Swap provolone for Swiss or American cheese if that’s what you’ve got. For a gluten-free version, use gluten-free hoagie rolls and cornstarch instead of flour to thicken the au jus. The Worcestershire can be left out, but it adds a complexity that’s hard to replicate (unless you’ve got fish-free Worcestershire on hand).
The au jus can be made a day ahead and reheated—flavors deepen overnight. Store leftovers in the fridge for up to 4 days or freeze for 3 months. Slice the steak just before cooking to prevent drying out, and keep it cold until it hits the pan.
Why You’ll Love This Recipe
- One Pan Wonder: I sear the shaved ribeye in batches while the au jus simmers in the same pan—minimal cleanup, maximum flavor.
- Umami Bomb: The mix of Worcestershire and soy sauce in the au jus gives that deep, savory kick that makes every bite irresistible.
- Crowd Pleaser: I’ve served these at game days and weeknight dinners alike, and the hoagie rolls soak up the juices just right.
- Budget Stretcher: A single ribeye, sliced thin, fills multiple sandwiches, and the broth-based au jus costs pennies to make.
Step-by-Step Instructions for Shaved Steak Sandwich With Au Jus
Execute this method precisely for tender steak and a rich, savory dipping broth.
Step 1: Sear and Slice the Ribeye
Place the 1.5 lb ribeye steak in the freezer for 30-45 minutes to firm up for easier slicing. Season both sides generously with 1 tsp kosher salt and 0.5 tsp black pepper.
Heat a large skillet over medium-high heat and add 2 tbsp unsalted butter and 1 tbsp olive oil. Once the butter stops foaming, sear the steak for 3-4 minutes per side until a deep brown crust forms and the internal temperature reaches 125-130°F for medium-rare.
Transfer the steak to a cutting board and let it rest for 10 minutes before thinly slicing against the grain. This ensures maximum tenderness in every bite.
Step 2: Build the Au Jus
In the same skillet, add 1 tbsp olive oil and sauté the thinly sliced yellow onion over medium heat for 5-6 minutes until soft and translucent. Add the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant.
Sprinkle in the 2 tbsp all-purpose flour and stir for 1 minute to cook out the raw taste. Slowly whisk in the 2 cups beef broth, followed by the 1 tbsp Worcestershire sauce and 1 tbsp soy sauce. Simmer for 5-7 minutes until the mixture thickens slightly and develops a rich, savory aroma.
Step 3: Assemble the Sandwiches
Preheat the oven to 350°F. Split the 4 whole hoagie rolls lengthwise and lightly toast them for 2-3 minutes until warm and slightly crisp. This prevents them from becoming soggy when assembled.
Divide the sliced ribeye evenly among the hoagie rolls, then top each with an equal portion of the 8 oz provolone cheese. Place the sandwiches under the broiler for 1-2 minutes until the cheese is fully melted and bubbly.
Step 4: Serve with Au Jus and Dijon Mustard
Strain the au jus through a fine-mesh sieve into a serving bowl to remove the onion and garlic. Taste and adjust seasoning with a pinch of kosher salt or black pepper if needed.
Serve each sandwich immediately with a small ramekin of the au jus for dipping and a side of 2 tbsp Dijon mustard. The au jus should be deeply flavorful, with a balance of umami from the Worcestershire and soy sauces, while the mustard adds a sharp, tangy contrast to the rich beef and melted cheese.
Pro Tips For Making Shaved Steak Sandwich With Au Jus
- Freeze the Ribeye: Pop the ribeye in the freezer for 30-45 minutes before slicing—it firms up just enough to shave paper-thin slices without mangling the meat. I learned this the hard way after my first few attempts looked like chopped steak instead of delicate ribbons.
- Sear in Batches: Don’t crowd the pan when searing the shaved steak, or it’ll steam instead of brown. About 2-3 ounces per batch in a screaming-hot pan gives that perfect crust without a soggy mess.
- Toast the Rolls: Lightly toast the hoagie rolls in the oven or on the grill for 2-3 minutes—just enough to hold up against the juicy steak and au jus. Sounds weird, but it works: nobody likes a soggy sandwich bottom.
- Reduce the Au Jus: Simmer the beef broth with Worcestershire and soy sauce until it’s reduced by half—this concentrates the flavor so it’s rich, not watery. My grandmother swore by this, and she was right: weak au jus ruins the whole sandwich.
Creative Variations of shaved steak sandwich with au jus
Philly Cheesesteak Style
Swap the provolone for Cheez Whiz and add sautéed green bell peppers and mushrooms to the steak. Cook everything together in the same pan for that classic Philly flavor. I like to use 1 bell pepper and 8 oz mushrooms for this variation. 🌟
Spicy Kick Variation
Add 1 tsp red pepper flakes to the au jus while it simmers, and top the sandwich with pickled jalapeños. The heat cuts through the richness beautifully. I also like to mix a little sriracha into the Dijon mustard for extra spice.
French Dip Twist
Use Swiss cheese instead of provolone and add 1 tsp thyme to the au jus. The Swiss melts beautifully and the thyme gives it that classic French dip flavor. Serve with extra au jus on the side for dipping.
Italian Sub Version
Layer the steak with provolone, salami, and roasted red peppers. Drizzle with pesto before serving. This turns it into an Italian sub that still has that great au jus for dipping.
Breakfast Sandwich
Top the steak with a fried egg and American cheese. The runny yolk mixes with the au jus for an incredible breakfast experience. I like to add a dash of hot sauce to the egg for extra flavor. 💫
Vegetarian Option
Replace the steak with portobello mushrooms sliced thin and cooked in the same way. Use vegetable broth instead of beef broth for the au jus. It’s a great meat-free version that still has that rich, savory flavor.
Nutrition Facts
Frequently Asked Questions
What’s the best way to slice the steak thinly?
Freeze the steak for 30-45 minutes first to firm it up. Then use a sharp knife to slice against the grain for maximum tenderness.
Can I use a different cut of beef?
Yes! Flank or skirt steak work well, but slice them extra thin. Avoid lean cuts like sirloin—they dry out quickly.
How do I keep the sandwich from getting soggy?
Lightly toast the hoagie rolls before assembling. This creates a barrier against the juices.
Can I make the au jus ahead of time?
It keeps in the fridge for 4 days or freezes for 3 months. Flavors deepen overnight.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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