Tiny French Dip

You'll need a super tiny ramekin to dip this French dip sandwich.


  • 1-inch piece boneless ribeye loin
  • Salt and pepper
  • 1 tiny onion, sliced
  • 1/4 teaspoon butter, divided
  • 1/4 teaspoon chopped garlic
  • 1 teaspoon onion soup mix
  • 1 tablespoon beef stock
  • 1 teaspoon sherry
  • Dash Worcestershire
  • 1 teaspoon water
  • 1 sub roll


  1. Season the beef with salt and pepper. Bake at 400 degrees for 10 minutes.
  2. Add half the butter to a skillet, then the onion. Cook onion until soft; set aside.
  3. Add remaining butter, garlic, onion soup mix, beef stock, Worcestershire and sherry to a pot and simmer.
  4. Slice beef, and serve in sub roll topped with onions and a side of sauce.