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French Dip Sandwich
20 min
15 min
Serves: 4
Steps
- Heat a large cast iron skillet over high heat. Generously salt and pepper the steak and sear it until it reaches medium rare (135°F on an instant read thermometer), depending on thickness about 3 minutes each side. Let the steak rest for 5 minutes. Slice the steak into strips, as thin as possible against the grain and set aside.
- In a medium sized saucepan set over medium heat, whisk the beef stock, dried thyme, salt, sherry, Worcestershire, garlic and onion powder, until fully combined. Simmer for 5 minutes.
- Butter the inside of the each of the french or hoagie rolls and sprinkle with garlic powder and place them open faced on a rimmed baking sheet.
- Turn oven broiler on medium. Quickly dip the strips of steak into the broth and place them in even amounts onto one side of each roll. Sprinkle ⅓ cup cheese on each sandwich and arrange them open face on the baking sheet.
- Place the baking sheet under the broiler until cheese begins to melt, watching carefully for about 2 minutes. Remove from oven and sprinkle with parsley if desired.
- In small cocottes or ramekins ladle ¾ cup serving of au jus into each container. Serve au jus with the warm sandwich.
Originally published at themodernproper.com. Reproduced for personal collection.
