Skip to content
Stores Contact

Open-Faced French Dip Philly by Christie Vanover

Open-Faced French Dip Philly

Serves: 15 appetizers

Prep: 15 mins

Cook: 30 min

Time: 45 min


2 tbsp butter
1 onion, thinly sliced
1 ribeye
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper
pinch red pepper flakes
4 oz shredded provolone cheese
1 baguette
1 tbsp olive oil
1 tbsp fresh parsley, chopped
1/2 tsp kosher salt


  1. Heat the right and middle burners on the Turbo Grill to medium heat. Heat the left burner to high heat.
  2. Place a grill-safe skillet on the grill over medium heat. Add the butter and onions. Cook slowly for about 20 minutes, stirring often.
  3. Season the steak on both sides with salt and pepper.
  4. Place the steak on the Turbo Grill over the high heat. Cook for 3 minutes per side.
  5. Move the steak to the center burner over medium heat and continue cooking for 5-7 more minutes, depending on your preferred doneness.
  6. Remove the steak from the grill. Let it rest for 5-10 minutes while the onions finish cooking.
  7. To the skillet of caramelized onions, stir in the mayonnaise, Worcestershire sauce, salt, pepper, and red pepper flakes. Cook until blended.
  8. Remove from heat. Stir in the cheese and set aside.
  9. Slice the baguette into 15 pieces. Brush both sides with olive oil.
  10. Slice the steak into thin strips.
  11. Top the baguette with sliced ribeye. Then, spoon on the onions and cheese mixture.
  12. Turn all of the Turbo Grill burners to medium heat.
  13. Place the slices on the warming rack. Close the lid and cook for 3-5 minutes, or until the cheese is melted.
  14. Garnish with fresh parsley and a pinch of salt.
Behind the grill

Professional recipes from incredible chefs!

Christie Vanover - GirlsCanGrill Nick Hill - SaltFireBBQ Chuck Matto - ChucksFlavorTrain Derek Perry - FreedomSoHard Jason Glover - DadsThatCook Chris Apple - WhiteBullsBBQ