Tonight's Dinner: French dip sandwiches recipe
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.