French Dip Sandwich
- 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
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.
Recipe courtesy Georgia Downard
Recipe courtesy of Bobby Flay