Good Food logoUse the half-time break to make this next-level, cheesy steak sanga – complete with a rich jus for dunking.June 25, 2026Crusty, cheesy and dripping with jus, this French dip steak sandwich comes together in 20 minutes.James MoffattA quick take on the classic French dip – a traditional American sandwich of thinly sliced beef on a crusty roll, served with a side of beef broth for dipping. This version features sliced steak, melted cheese and sweet piquillo peppers, paired with a fast beef broth that delivers plenty of flavour.Ingredients2 cups beef stock1 tbsp Worcestershire sauce1 tsp garlic powder1 tsp onion powder2 tsp caster sugar2 sprigs thyme 1 tbsp malt vinegar600g sirloin steak, at room temperature1 tbsp cracked black pepper1 sourdough baguette2 tbsp Dijon mustard285g jar piquillo peppers½ cup grated gruyere cheese1 tbsp finely chopped parsleyMethodStep 1Place the beef stock, Worcestershire sauce, garlic powder, onion powder, caster sugar, thyme and malt vinegar in a small saucepan and bring to a simmer over medium heat. Reduce the heat and simmer for 10 minutes or until reduced. Remove the thyme and set the broth aside.Step 2Meanwhile, press the steak into the cracked pepper and season with salt. Heat oil in a large frying pan over high heat. Add the steak and cook for 3-4 minutes on each side for medium. Set aside to rest.Step 3Preheat the grill. Slice the steak. Cut the baguette open and spread with Dijon mustard. Top with piquillo peppers, steak and gruyere cheese. Place under the grill and cook for 3-4 minutes or until the cheese is melted. Cut the baguette into 4 even pieces, scatter with parsley and serve each with a ramekin of hot broth for dipping.The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar RecipesMore by Jessica Brook