Name: French Dip Sandwich
Total time: 35 min
Cuisine: French
Ingredients: 1 1/2 lb Skirt or flank steak; Kosher salt; Freshly cracked black pepper; 4 French or hoagie rolls, 6-inch, sliced in half diagonally; 6 tbsp Salted butter, softened; 2 tsp Garlic powder; 2 cup Gruyere or Swiss cheese, grated; Fresh flat-leaf parsley, minced, for serving (optional); 4 cup Beef stock; 1/4 tsp Dried thyme; 1 tsp Kosher salt; 1 tsp Sherry wine; 1 tbsp Worcestershire sauce; 2 tsp Garlic powder; 2 tsp Onion powder

Method

6 steps. Tap one to mark it done.

Sprinkle plenty of salt and pepper over the meat to season it. Warm a big cast-iron pan using high heat, then brown the steak to medium-rare, cooking for roughly 3 minutes on each side, or until an instant-read thermometer registers 135°F (57°C). Allow it to rest for 5 minutes. Carve the beef into strips, slicing them against the grain as thinly as you can, and set aside.
Combine the beef stock, thyme, salt, sherry, Worcestershire, garlic powder, and onion powder in a mid-sized saucepan set over medium heat, whisking until thoroughly blended. Let the mixture simmer for 5 minutes, giving it a stir every now and then.
Spread butter inside each of the rolls and sprinkle them with 2 teaspoons of garlic powder. Lay them open-faced on a rimmed baking sheet.
Turn your broiler to HIGH. Briefly dunk the beef strips in the au jus, then place them in equal portions on one half of each roll. Scatter 1/2 cup of the cheese over each sandwich.
Position the baking sheet under the broiler for about 2 minutes, keeping a close eye on it, until the cheese starts to melt. Take the pan from the oven and, if you choose, sprinkle with the parsley.
Spoon 3/4 cup of the au jus into small ramekins. Serve them alongside the hot sandwiches for dipping.