French Onion Steak Sandwiches

Total Time:
35 min
5 min
30 min

4 servings

  • 1 1/2 pounds boneless sirloin steak
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 sweet onions, sliced
  • 1 tablespoon fresh thyme
  • 1/3 cup low-sodium chicken broth
  • 4 sub rolls, split
  • 2 cups shredded gruyere cheese (about 6 ounces)
  • 1 pint pickled or marinated vegetables (from the deli counter)
  • Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest.

  • Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes.

  • Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes.

  • Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables.

  • Per serving: Calories 930; Fat 48 g (Saturated 22 g); Cholesterol 180 mg; Sodium 1,207 mg; Carbohydrate 60 g; Fiber 5 g; Sugars 13 g; Protein 59 g

  • Photograph by Ryan Dausch

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