Grilled Flank Steak Sandwiches with Mushroom & Onion Dipping Gravy

July 19, 2011
0 Ratings
  • Serves 2
Author Notes

My desert island food would definitely be sandwiches-any kind. I'm convinced that anything between 2 slices of bread is the perfect food. This recipe is a play off another recipe I make for Thanksgiving (turkey is too blah for me so I serve beef tenderloin). The dipping sauce can served as a gravy if you don't want to make a sandwich and the tender flank steak rubbed in Herbs de Provence and the rich, dark mushroom and onion gravy makes this one of my favorite sandwiches. Serve with pomme frites if you want to make it a French bistro night at home! —mpittsm

What You'll Need
  • For the flank steak
  • 1 pound flank steak
  • 3 tablespoons herbs de provence
  • salt and pepper
  • 2 tablespoons canola oil
  • 3 tablespoons olive oil
  • For the dipping sauce
  • 1 tablespoon unsalted butter
  • 8 ounces baby bella mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • 3 sprigs of thyme
  • 1 dry bay leaf
  • 1/4 teaspoon teaspoon salt
  • 1 3/4 cups beef stock
  • 1 tablespoon flour
  • 1/8 teaspoon pepper
  • 1/2 baguette sliced through
  1. For the flank steak
  2. Heat a grill pan on medium high heat. Coat the grill with canola oil.
  3. Rub the flank steak with the Herbs de Provence, olive oil, and some salt and pepper on both sides. Transfer to the grill pan and cook about 7 minutes on each side for medium rare. Remove from grill pan, set aside to a shallow dish and cover with tin foil.
  1. For the dipping sauce
  2. In a a medium sized pan, on low heat, melt the butter and olive oil. Add the onion, bay leaf, and thyme leaves and sprinkle with salt and pepper. Cook the onions down on low heat for 20 minutes--if you have the patience, it’s even better for 40 minutes. Once the onions are about done, turn the heat on medium and add the sliced mushrooms. Cook the mushrooms another 8 minutes until softened.
  3. Add the flour, cook about 1 minutes, and whisk in the beef stock. Let the mixture come to a boil and simmer for 20 minutes. Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf.
  4. Cut the flank steak against the grain into thin slices and place on the bottom part of the baguette (toast the bread if you want before this step). Top with the mushroom and onion gravy and top off the sandwich. Cut the baguette in half to serve two people. Put the remainder of the gravy on the side in ramekins or dipping bowls to dip your sandwich in- enjoy!
  5. **Bonus points: You can keep the sandwich open faced, add some gruyere cheese and pop in the boiler for a minute, then top with the gravy.
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  • sevenfaces
  • fiveandspice
  • Muse
  • mpittsm

4 Reviews

sevenfaces September 10, 2014
I've always been fascinated by the idea of a sandwich that comes with a dipping sauce, ever since I saw the "Sandwich Day" episode of 30 Rock where Liz crams a whole sandwich PLUS dipping sauce into her face in a single shot -!*
However, the recipe. The steak was fine, but I thought the sauce was ordinary; I had cooked the onions for the full 40 minutes but still my tastebuds didn't jump. Maybe my beef stock was the problem? Anyway, I do want to try it again, perhaps I'll add some tomato paste or anchovy paste at the frying stage to really give it some.
Muse June 2, 2013
This looks absolutely delicious...thank you for posting the recipe!
mpittsm July 21, 2011
Thank you! :)
fiveandspice July 20, 2011
Yum! This looks incredibly satisfying!