Description
A classic French Dip Sandwich featuring tender, medium-rare seared skirt or flank steak served on buttered, garlic-seasoned French rolls melted with Gruyère cheese and accompanied by flavorful homemade au jus for dipping. Perfect for a savory and satisfying meal in under 40 minutes.
Ingredients
Steak and Sandwiches
- 1½ pounds skirt or flank steak
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 4 (6-inch) French or hoagie rolls, sliced in half diagonally
- 6 tablespoons (¾ stick) salted butter, softened
- 4 teaspoons garlic powder, divided
- 2 cups grated Gruyère or Swiss cheese
- Minced fresh flat-leaf parsley, for serving (optional)
Au Jus
- 4 cups beef stock
- ¼ teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 tablespoon Worcestershire sauce
- 2 teaspoons onion powder
Instructions
- Prepare the Steak: Generously season the skirt or flank steak with kosher salt and freshly cracked black pepper. Heat a large cast-iron skillet over high heat until very hot. Sear the steak for about 3 minutes on each side until it reaches medium-rare, approximately 135°F on an instant-read thermometer. Once cooked, remove from the skillet and let it rest for 5 minutes to retain its juices. After resting, slice the steak into very thin strips cut against the grain and set aside.
- Make the Au Jus: In a medium saucepan set over medium heat, whisk together the beef stock, dried thyme, kosher salt, Worcestershire sauce, onion powder, and 2 teaspoons of garlic powder until well combined. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes while stirring occasionally to develop flavor. Keep warm until serving.
- Prepare the Rolls: Spread softened salted butter evenly on the inside of each sandwich roll. Sprinkle the remaining 2 teaspoons of garlic powder over the buttered surfaces. Arrange the rolls open-faced on a rimmed baking sheet ready for toasting.
- Assemble the Sandwiches: Preheat your oven broiler to HIGH. Quickly dip the sliced steak pieces into the warm au jus to coat. Divide the soaked steak evenly onto one side of each prepared roll. Generously sprinkle about ½ cup of grated Gruyère or Swiss cheese over the steak on each sandwich.
- Broil: Place the baking sheet with assembled sandwiches under the preheated broiler. Cook for approximately 2 minutes or until the cheese has melted, become bubbly, and starts to brown slightly. Watch closely to prevent burning.
- Serve: Remove the sandwiches from the oven. Optionally sprinkle with minced fresh flat-leaf parsley for a touch of color and freshness. Ladle about ¾ cup of the hot au jus into small ramekins to serve alongside the sandwiches for dipping, enhancing the savory experience.
Notes
- For best results, ensure the steak is sliced very thinly against the grain to maximize tenderness.
- A cast-iron skillet is ideal for searing the steak to achieve a perfect crust.
- You can substitute Gruyère with Swiss cheese if preferred.
- Keep a close eye under the broiler to avoid burning the cheese.
- Au jus can be prepared ahead and reheated before serving.
- Optional parsley garnish adds a fresh herbal note and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: French-American
