French Dip Sandwich
French Dip Sandwich
Ingredients
For the Steak
- 1 pound flat iron steak
- 1 teaspoon kosher salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
For the Au Jus
- 4 cups beef stock, good quality store-bought
- 1 Parmesan rind, about 2 inches long
- 3 sprigs thyme
- 1/4 teaspoon MSG, optional
For the Caramelized Onions
- 2 yellow onions, sliced
- 1/4 cup water, as needed for deglazing
- 2 tablespoons sherry, or red wine, or white wine
For Assembly
- 4 slices bread, your favorite, for sandwiches
- 1 garlic clove, raw
- 1/4 cup Parmesan cheese, freshly grated, or your favorite cheese, or omit
Instructions
- 1
Place the flat iron steak in the freezer for 15 to 20 minutes to firm it up. This will make it easier to slice very thinly.
⏱️ 20 min
- 2
While the steak is firming, begin preparing the au jus. In a medium saucepan, combine the beef stock, Parmesan rind, and thyme sprigs. Bring to a gentle simmer over medium-low heat and let it infuse while you prepare the other components. If using, add the MSG. Keep warm.
⏱️ 5 min
- 3
In a large skillet or Dutch oven, begin caramelizing the sliced onions over low heat. Cook slowly, stirring occasionally. Every time a brown fond builds on the bottom of the pan, add a splash of water (about 1-2 tablespoons) to deglaze, scraping up the browned bits. Continue this process for 30-40 minutes, or until the onions are deeply golden brown and very soft.
⏱️ 35 min
- 4
Once the onions are caramelized to your desired darkness, add the sherry (or wine) to the pan. Stir well, scraping any remaining fond from the bottom of the pan. Cook for 1-2 minutes until the liquid has evaporated. Remove the onions from the pan and set aside.
⏱️ 5 min
- 5
Remove the steak from the freezer. Using a sharp knife, slice the steak very thinly against the grain, holding the knife at an angle for maximum tenderness. Place the sliced steak in a mixing bowl.
⏱️ 5 min
- 6
Season the thinly sliced steak with a generous pinch of kosher salt, black pepper, onion powder, and garlic powder. Toss to ensure the steak is evenly coated.
⏱️ 2 min
- 7
Preheat your oven to 200°F (93°C) for warming the sandwiches later.
⏱️ 5 min•🌡️ 200
- 8
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Let it cook undisturbed for 1-2 minutes to form a crust, then quickly stir and cook for another 1-2 minutes until just cooked through. The steak cooks very quickly due to its thinness. Remove from the pan and set aside.
⏱️ 5 min
- 9
Toast your favorite bread slices until golden brown. While still warm, rub one side of each toasted bread slice with the raw garlic clove. This imparts a subtle garlic flavor.
⏱️ 3 min
- 10
To assemble the sandwiches, pile a generous amount of caramelized onions onto the garlic-rubbed toast. Top with the cooked, thin-sliced flat iron steak. If desired, grate Parmesan cheese (or your preferred cheese) over the steak.
⏱️ 3 min
- 11
Wrap each assembled sandwich loosely in aluminum foil. Place the wrapped sandwiches in the preheated oven for 5 minutes to warm through and allow the flavors to meld.
⏱️ 5 min•🌡️ 200
- 12
Remove the Parmesan rind and thyme sprigs from the au jus. Ladle the warm au jus into small bowls for dipping. Serve the warm French Dip sandwiches immediately with the au jus on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
French Dip Sandwich
For the Steak
- 1 pound flat iron steak
- 1 teaspoon kosher salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
For the Au Jus
- 4 cups beef stock, good quality store-bought
- 1 Parmesan rind, about 2 inches long
- 3 sprigs thyme
- 1/4 teaspoon MSG, optional
For the Caramelized Onions
- 2 yellow onions, sliced
- 1/4 cup water, as needed for deglazing
- 2 tablespoons sherry, or red wine, or white wine
For Assembly
- 4 slices bread, your favorite, for sandwiches
- 1 garlic clove, raw
- 1/4 cup Parmesan cheese, freshly grated, or your favorite cheese, or omit
Instructions
- 1
Place the flat iron steak in the freezer for 15 to 20 minutes to firm it up. This will make it easier to slice very thinly.
⏱️ 20 min - 2
While the steak is firming, begin preparing the au jus. In a medium saucepan, combine the beef stock, Parmesan rind, and thyme sprigs. Bring to a gentle simmer over medium-low heat and let it infuse while you prepare the other components. If using, add the MSG. Keep warm.
⏱️ 5 min - 3
In a large skillet or Dutch oven, begin caramelizing the sliced onions over low heat. Cook slowly, stirring occasionally. Every time a brown fond builds on the bottom of the pan, add a splash of water (about 1-2 tablespoons) to deglaze, scraping up the browned bits. Continue this process for 30-40 minutes, or until the onions are deeply golden brown and very soft.
⏱️ 35 min - 4
Once the onions are caramelized to your desired darkness, add the sherry (or wine) to the pan. Stir well, scraping any remaining fond from the bottom of the pan. Cook for 1-2 minutes until the liquid has evaporated. Remove the onions from the pan and set aside.
⏱️ 5 min - 5
Remove the steak from the freezer. Using a sharp knife, slice the steak very thinly against the grain, holding the knife at an angle for maximum tenderness. Place the sliced steak in a mixing bowl.
⏱️ 5 min - 6
Season the thinly sliced steak with a generous pinch of kosher salt, black pepper, onion powder, and garlic powder. Toss to ensure the steak is evenly coated.
⏱️ 2 min - 7
Preheat your oven to 200°F (93°C) for warming the sandwiches later.
⏱️ 5 min•🌡️ 200 - 8
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Let it cook undisturbed for 1-2 minutes to form a crust, then quickly stir and cook for another 1-2 minutes until just cooked through. The steak cooks very quickly due to its thinness. Remove from the pan and set aside.
⏱️ 5 min - 9
Toast your favorite bread slices until golden brown. While still warm, rub one side of each toasted bread slice with the raw garlic clove. This imparts a subtle garlic flavor.
⏱️ 3 min - 10
To assemble the sandwiches, pile a generous amount of caramelized onions onto the garlic-rubbed toast. Top with the cooked, thin-sliced flat iron steak. If desired, grate Parmesan cheese (or your preferred cheese) over the steak.
⏱️ 3 min - 11
Wrap each assembled sandwich loosely in aluminum foil. Place the wrapped sandwiches in the preheated oven for 5 minutes to warm through and allow the flavors to meld.
⏱️ 5 min•🌡️ 200 - 12
Remove the Parmesan rind and thyme sprigs from the au jus. Ladle the warm au jus into small bowls for dipping. Serve the warm French Dip sandwiches immediately with the au jus on the side.
⏱️ 2 min