French Dip Sandwich

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 11/2 pounds sirloin, sliced across the grain on the diagonal bias until very thin
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil, plus additional for sauteing
  • 2 tablespoons unsalted butter
  • 1/3 cup minced shallots
  • 2 cloves garlic, minced fine
  • 1 teaspoon minced fresh thyme
  • 1/2 cup dry white wine
  • 1 1/2 cups beef stock or canned beef broth
  • 4 French rolls, split and lightly toasted
Directions

Pat dry the meat and season with salt and pepper. In a large skillet heat oil over moderately high heat until hot. Add the meat, in batches, and cook for 1 to 2 minutes, or until browned on both sides. Transfer meat as it is cooked to a heatproof platter. Keep warm in a slow oven. Pour off fat from skillet. Add butter and melt over moderate heat. Add shallots, garlic and thyme to the skillet and cook, stirring, for 2 to 3 minutes, or until vegetables are softened. Add the wine and reduce by half. Add the stock and simmer for 5 minutes. Remove meat from oven and pour platter juices into simmering jus. Have rolls split and arranged on a platter. Drizzle some of jus over cut sides of rolls. Divide meat among 4 bottom halves and top with remaining bread. Transfer sandwiches to serving plates.

Transfer jus to individual dipping bowls and serve sandwiches with jus.


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