French Dip Sandwich

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 ½ pounds skirt or flank steak

salt

pepper

4 6" french or hoagie rolls, sliced in half diagonally

6 tablespoons butter, softened

2 teaspoons garlic powder, granulated

2 cups grated gruyere or Swiss cheese

minced parsley for garnish, optional

4 cups beef stock

1/4 teaspoon dried thyme

1 teaspoon salt

1 teaspoon sherry wine

1 tablespoon Worcestershire

2 teaspoons garlic powder

2 teaspoons onion powder

Directions

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.

Nutrition

• Calories: 860
• Total Fat: 54 g
• Saturated Fat: 27 g
• Cholesterol: 193 mg
• Sodium: 774 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 56 g