French Dip Sandwich & Fries on the Blackstone Griddle

CJ fires up the griddle with his French Dip spread, loading up shaved ribeye, melty provolone, and a seriously flavorful au jus that he swears is worth the extra simmer time. He keeps the jokes rolling, but the moment those fries hit the special seasoning, everyone knows he’s dialed in. And when the first dunk happens, he just grins—because that’s the bite he was waiting for. 🔥

Ingredients
Sandwich:
Shaved ribeye
Italian loaf, sliced into sandwich sections
Provolone cheese

Au Jus:
1 cup red wine
2 cups beef broth
1 tbsp Worcestershire sauce
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder

Fry Seasoning:
1 tbsp Blackstone Steakhouse seasoning
½ tsp onion powder
½ tsp garlic powder
½ tsp white sugar
½ tsp brown sugar

Fries:
2 russet potatoes, cut into thin fries
Vegetable oil (for frying)
Aluminum tin
Quick Pickled Onion
1 yellow onion, thinly sliced
Juice of ½ lime
¼ cup champagne vinegar
1 tbsp olive oil
Salt and pepper

Special Sauce:
½ cup Duke’s mayonnaise
1 tsp champagne vinegar
1 tsp Blackstone Steakhouse seasoning

Directions
Quick Pickled Onions:
1. Combine the sliced onion, lime juice, champagne vinegar, olive oil, salt, and pepper in a bowl.

2. Toss well and set aside for at least 15 minutes.

Fries:
1. Slice potatoes into thin fries.

2. Heat vegetable oil in an aluminum tin on the Blackstone.

3. Fry potatoes in batches until golden and crispy.

4. Drain and toss with the fry seasoning mix.

Au Jus:
1. Place a saucepan or tin on the Blackstone.

2. Add red wine and simmer until slightly reduced.

3. Stir in beef broth, Worcestershire sauce, black pepper, onion powder, and garlic powder.

4. Simmer for 10 minutes and keep warm.

Cooking & Assembly:
1. Toast the cut sides of the Italian loaf on the griddle until golden.

2. Cook the shaved ribeye, seasoning lightly with salt and pepper.

3. Top the ribeye with provolone and let it melt.

4. Assemble the sandwiches with the toasted bread, cheesy ribeye, and pickled onions.

5. Serve with warm au jus for dipping.

6. Add seasoned fries and a side of special sauce to the plate.

Pro Tips:
•Double-toast the bread for extra sturdiness when dipping.
•For richer sandwiches, spoon a little au jus onto the ribeye before adding the cheese.
•Let the onions pickle for 30–60 minutes for a bolder flavor.

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