Recipe courtesy of Georgia Downard
French Dip Sandwich
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1604
- Total Fat
- 103
- Saturated Fat
- 41
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 130
- Cholesterol
- 502
- Sodium
- 1889
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.