Shaved Steak Sandwich With Au Jus Recipe: Thinly Sliced Beef in Rich Broth

This sandwich delivers the perfect balance of tender beef and rich, savory broth in every bite. My Irish-Italian family taught me that great food doesn’t need fancy ingredients—just good technique and thinly sliced meat cooked right.

I’ve tested this recipe in my small Boston kitchen, making sure it works in real home conditions. The key is searing the steak quickly to lock in juices, then slicing it paper-thin for maximum tenderness.

The au jus takes this dish to the next level, turning a simple sandwich into a restaurant-quality meal. It’s the kind of dish that turns a regular dinner into something special.

Serve it with crusty bread and extra broth for dipping. Here’s how to make it at home.

Ingredients for Shaved Steak Sandwich with Au Jus

Ribeye, crusty bread, and a few pantry staples make this sandwich sing.

The ribeye is non-negotiable here—marbling equals flavor. I grab mine from Market Basket in Boston (great butcher counter) or Whole Foods if I’m feeling fancy. Ask for it sliced thin at the counter (they’ll do it for free), or freeze it for 30 minutes first to slice paper-thin at home. The provolone? Any deli slice works, but Boar’s Head melts like a dream.

No ribeye? Flank steak or sirloin work too—just slice against the grain extra thin. Swap provolone for Swiss or cheddar if that’s what’s in the fridge. Out of Worcestershire? Extra soy sauce plus a dash of fish sauce (if you have it) gets you close. The bread can be any crusty roll—ciabatta or a fresh baguette are my go-tos.

Au jus reheats like a champ—actually gets better overnight. Store leftovers in the fridge for up to 4 days or freeze for 3 months. Slice the steak just before serving (don’t let it sit or it’ll dry out).

Step-by-Step Instructions for Shaved Steak Sandwich With Au Jus

This is how I make perfectly tender steak sandwiches with a rich, dippable au jus every single time.

Step 1: Sear the Ribeye to Medium-Rare Perfection

Pat the 1.5 lb ribeye steak dry and season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until it stops foaming.

Add the ribeye and sear for 4-5 minutes per side until it develops a deep brown crust and reaches 130-135°F internal temperature for medium-rare. This gives you the juiciest result for slicing thin.

Step 2: Thinly Slice the Steak Against the Grain

Transfer the steak to a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute, making it easier to slice thinly without losing moisture.

Using a sharp knife, slice the ribeye against the grain into paper-thin strips. I find it helps to tilt the knife slightly for wider slices. The slices should be so thin they’re nearly translucent at the edges.

Step 3: Caramelize the Onions for Sweetness

While the steak rests, heat 2 tbsp olive oil in the same skillet over medium heat. Add the thinly sliced yellow onion and cook for 8-10 minutes, stirring occasionally, until soft and golden brown.

Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. These caramelized onions will add a touch of sweetness to balance the savory au jus.

Step 4: Build the Rich Au Jus

Pour in the 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, and 0.5 tsp dried thyme. Stir to combine and bring to a simmer.

In a small bowl, whisk the 1 tbsp all-purpose flour with 2 tablespoons of the hot broth to create a slurry. Stir this back into the skillet and simmer for 3-5 minutes until the au jus thickens slightly and becomes fragrant.

Step 5: Assemble and Serve the Sandwiches

Divide the sliced ribeye evenly among the 4 pieces crusty Italian bread. Top each portion with 2 oz provolone cheese (about ¼ of the 8 oz total) and place under a broiler for 1-2 minutes until the cheese is melted and bubbly.

Add a generous spoonful of caramelized onions to each sandwich, then close with the top half of the bread. Serve immediately with small bowls of the hot au jus for dipping. The bread should be crusty enough to hold up to the juices without getting soggy.

Serving Suggestions for shaved steak sandwich with au jus

Classic Dipping Style

Serve each sandwich with a 4-oz ramekin of hot au jus for dipping. I use small stoneware bowls from my local Italian deli—they retain heat beautifully. Cut sandwiches in half diagonally for easier handling. 💛

Open-Faced Plating

For a restaurant-worthy presentation, serve the steak and melted provolone on toasted bread with au jus spooned over the top. Garnish with extra caramelized onions and a sprinkle of fresh parsley.

Side Pairings

Balance the richness with a simple arugula salad tossed with lemon and olive oil. Or go classic Boston and serve with shoestring fries—perfect for soaking up extra au jus.

Family-Style Service

Pile all the shaved steak on a platter with toasted bread and a large bowl of au jus. Let everyone build their own—this is how my Nonna served it at family gatherings. It encourages seconds!

Au Jus Boost

For extra depth, stir 1 tsp Dijon mustard into the au jus before serving. I learned this trick from a line cook at a North End sandwich shop. It adds a subtle tang that cuts through the richness. 🔥

Frequently Asked Questions