Ingredients per serve




To Assemble

The story of the French dip sandwich originated in Los Angeles in the early 1900’s, but as with a lot of famous dishes, two restaurants are disputing as to who came up with the idea first.



  1. Steak

    • Mix half of the KNORR Intense Flavours Deep Smoke with olive oil and 125 ml of water until fully combined. Add steak and marinate for 30 minutes.
    • Cook steak on a hot grill until medium rare. Set aside then slice thinly. Keep warm.
  2. Jus

    • Combine KNORR Jus with the remaining KNORR Intense Flavours Deep Smoke and 500 ml of warm water in a pan, whisking until smooth. Bring to the boil, reduce heat, add thyme leaves and simmer for 2-3 minutes.
  3. To Assemble

    • Cut along the centre of rolls and remove a little of the soft bread inside.
    • Combine HELLMANN’s Real Mayonnaise with crushed garlic and spread inside the rolls.
    • Dip the sliced steak into the prepared jus, coating well, then add inside the rolls.
    • Place under the grill until gruyere is melted.
  4. To Serve

    •  Serve immediately with chips and dill pickles.