We’re making a basic french dip sandwich, even higher with seared and sliced flank steak, caramelized onions, and spicy horseradish mayonnaise. It is a next-level at house sandwich. Hearth up the forged iron – you may’t miss this!
Just a few weeks in the past I took my buddy Emily to my certainly one of my most nostalgic Los Angeles sandwich spots, Philippe’s. For those who’ve lived in Los Angeles for any period of time, you know the way iconic their French Dip sandwiches are. Philippe’s is so ingrained in my household that my grandfather used to take my dad there a handful of many years in the past. We’ve spent quite a lot of particular events there and it felt like a proper of passage to introduce it to my buddy Emily.
As she and I sat down with our sandwiches, with a lot to atone for, I believed to myself – wait, are these sandwiches truly good or are they only good as a result of they’re so ingrained in my reminiscence? The decision? They’re old style and sure, the truth is, good. –
BUT! If I have been to make this sandwich at house (which, spoiler alert – I did) I’d flip up the amount. Layers. We want extra. Suppose: buttery onions, steak as an alternative of roast beef, and a spicy, spicy horseradish mayonnaise.
It is a dinner-quality sandwich and I would like you in on this with me. You prepared? In fact you’re.
Listed below are the components you’ll want for this french dip sandwich recipe:
• I like a 2 pound flank steak. Flank steak is a protracted, flat lower of beef with a great quantity of grain that slices completely for sandwiches with simply sufficient chew and beef taste.
• marinade for the meat that features: soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, honey, and garlic
• onions, sliced for sautéing.
• spicy horseradish mayo that features: Duke’s mayo (and Duke’s mayo solely), ready horseradish, chives, lemon, salt and pepper.
• au jus that features: beef broth, onion powder, garlic powder, dried thyme and Worcestershire sauce.
• 6-inch french rolls or hoagie rolls
Begin by marinating the steak in a savory, salty combination of soy sauce, olive oil, and vinegar. The steak doesn’t must marinante for lengthy – half-hour or so will do – although you probably have a number of hours, longer is best.
Take away the steak from the marinade and convey it nearer to room temperature earlier than cooking. I go away the steak on the counter for half-hour. Simply earlier than searing in a hothothot forged iron, pat the steak dry with a paper towel. A dry steak will develop a pleasant crust within the sizzling pan moderately than steaming the floor of the steak.
I cook dinner the steak in a sizzling forged iron over medium excessive warmth with olive oil for five minutes on either side. It’s very no fuss. For those who’d like contain your oven, this reverse sear method is the way in which to go.
Because the steak marinates, cooks, and rests, there’s loads of time to deliver collectively the opposite stellar components of this sandwich.
Horseradish mayonnaise MAKES this sandwich. It’s a saucy combination of Duke’s mayonnaise, ready horseradish, recent chopped chives, a spoonful of dijon mustard, a squeeze of lemon juice, salt, and pepper. Add as a lot horseradish to the bowl as makes you content. I like so as to add a lot that it generally feels I’ve been punched within the nostril however lol that’s only a private desire.
No French Dip Sandwich could be full with out that dip dip.
Pour beef broth right into a saucepan and warmth gently with onion powder, garlic powder, and some dried herbs. Add a bay leaf for further credit score.
I wish to let the combination simmer a bit to scale back and focus the flavors. It’s a easy dip – it actually properly soaks into the french rolls.
Soften skinny sliced onions into butter to caramelize. Heap onto untoasted french rolls as the bottom. You possibly can add provolone cheese or swiss cheese over the nice and cozy onions if you’d like even MORE.
Slice the steak in opposition to the grain to get essentially the most tender bites and layer every sandwich with a heap of skinny slices.
Unfold generously with horseradish mayo and smoosh it onto the sandwich.
Be forewarned, in case you make this you’ll completely be contracted to make it once more and/or work it into the weekly dinner rotation. This sandwich is served finest with an ice chilly beer (in an ice chilly glass) and hand lower fries in case you’re feeling as much as it. For those who aren’t as much as it Dealer Joe’s frozen fries are delightfully crunchy cooked within the air fryer. Be obsessive about this sandwich with me! Get pleasure from!
Sandwich Collection: French Dip Steak Sandwich with horseradish mayo
Elements
Scale
For the steak marinade:
For the sandwich:
For the jus:
For the horseradish mayo:
Directions
- This sandwich is a labor of affection however wow it’s so price it. Begin by marinating the steak. Mix all the marinade components in a big zip-to-seal bag and therapeutic massage to include. Add the steak and permit to marinate for not less than half-hour at room temperature. You’ll be able to marinate the steak as much as six hours within the fridge.
- Whereas the steak marinates, make the jus by combining all the components in a small saucepan. You’ll warmth the jus as soon as the sandwich is assembled however it’s good to be ready.
- Make the horseradish mayo actual fast by whisking collectively all the components in a small bowl. Style and modify seasoning to your desire.
- As soon as the steak has marinated, take away from the bag and pat dry with paper towels. High generously with recent cracked black pepper.
- Warmth a forged iron skillet over medium-high warmth till it’s actually fairly sizzling. Add a number of glugs of olive oil. Sear steak, about 5 minutes per aspect, or till you suppose the steak is a stunning medium-rare. Take away from the pan to a chopping board and tent a chunk of foil over the steak to let it relaxation for not less than quarter-hour earlier than slicing.
- Cut back the warmth on the skillet to medium-low. Add butter and onions and sauté till tender and simply starting to caramelize, about 6-8 minutes. Season with salt and pepper.
- As soon as the steak has rested, use a pointy chef’s knife to slice it thinly in opposition to the grain at a forty five diploma angle.
- Place the ready jus over low warmth to heat.
- To assemble the sandwiches, very flippantly toast or moderately, heat the sliced rolls on a baking sheet coated in foil underneath the broiler. That is non-compulsory however I wish to heat and soften the bread barely earlier than making this sizzling sandwich.
- Unfold the highest aspect of every roll with horseradish mayo. Place caramelized onions on the underside of every roll. High the onions with slices of steak. Season with a sprinkle of salt and pepper. Smash the rolls collectively. Slice down the middle on a slight diagonal and serve with heat jus. Wheeeew it’s good.
