Steak is one of those proteins you can have a thousand different ways. But one way to make it a slam dunk with the kiddies is to serve it up on a roll with a bowl of dip.
Every so often there's nothing better than a nice medium-rare steak right off the grill. If you have a thick bernaise sauce to drizzle on top, even better. Unfortunately kids don't get nearly as excited about a perfectly cooked steak as adults do. So when all you're craving is a nice top sirloin, how in the world do you get those little mouths on board? Easy, turn that luscious piece of meat into a sandwich.
The French dip is one of the easiest sandwiches to make because all you're doing is grilling up some steak, slicing it and placing it on a bun. But what makes the French dip unlike your basic steak sandwich is... well... the dip. It's this same savory dip that makes this sandwich a slam dunk with the kids.
French dip sandwich
- 1 pound flap steak
- Salt and pepper to taste
- 4 French rolls
- 2 teaspoons olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 4 cups beef broth
- Preheat a grill to 450 degrees F.
- Sprinkle both sides of the steak with salt and pepper. Grill two minutes per side for medium-rare, place on a cutting board and let rest for five minutes.
- Heat the oil in a medium saucepan over medium-high heat. Add the shallot and garlic and cook until tender, about three minutes. Add the broth and bring to a boil over high heat.
- Slice the meat. Reduce the heat under the beef broth to low and add the sliced meat. Toss meat in the broth until the meat is heated through.
- Toast the buns and distribute the sliced meat evenly among them. Drizzle with the broth mixture then divide the remaining broth among bowls for dipping and serve.
Other dip recipes
Buffalo chicken dip
Cheese dip deluxe
Pumpkin pie dip