Rib-Eye French Dip with Horseradish Sauce

3 boneless ribeye steaks (about 3 pounds)

1 tbsp. extra-virgin olive oil

Kosher salt and fresh ground pepper, to taste

2 tsp. dried oregano

1 tsp. dried ground sage

FOR JUS

1/4 yellow onion, thinly sliced

2 cloves garlic, minced

2 tsp. minced fresh thyme

1 1/2 c. low-sodium beef broth

2 tsp. Worcestershire sauce

FOR SERVING

6 hoagie rolls

12 slices provolone

Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.

Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.

When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes.

Spoon some horseradish sauce over the top and serve with jus on the side for dipping.

Horseradish Sauce

1/2 cup sour cream

2 Tbsp prepared horseradish drained

2 Tbsp mayo

1 tsp apple cider vinegar

Kosher salt and fresh ground pepper, to taste

1 Tbsp chives finely chopped

In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.