French Onion Steak Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 930
- Total Fat
- 48 grams
- Saturated Fat
- 22 grams
- Cholesterol
- 180 milligrams
- Sodium
- 1207 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 5 grams
- Protein
- 59 grams
- Sugar
- 13 grams
- Total: 30 min
- Active: 30 min
Ingredients
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)
Directions
- 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.