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Prep time
20 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Inspired by a classic French dip, this sandwich is piled high with seared skirt steak on flavorful, toasted Sara Lee Artesano Brioche Hot Dog Buns. This version elevates the traditional recipe with a heaping serving of caramelized onions and a slight twist on the standard sauce—pan drippings from the beef are combined with soy sauce and sherry for a can’t-stop-eating, umami-packed “au jus” for dunking. Satisfyingly messy and rich with gooey cheese and horseradish mayo, this is the kind of sandwich you’ll want to make again (and again and again). —Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with Sara Lee Artesano. For more recipes, head over to Sandwich Heaven —The Editors
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Skirt Steak French Dip
Ingredients
- For the onions:
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3 tablespoons
olive oil
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2
medium yellow or white onions, sliced thinly
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Pinch of salt
- For the sandwiches:
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2 tablespoons
unsalted butter, melted
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4
Sara Lee Artesano Brioche Hot Dog Buns
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1 1/2 pounds
skirt steak
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1 1/2 teaspoons
salt
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1 teaspoon
black pepper
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1/2 cup
vegetable broth
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1 teaspoon
fresh thyme, minced
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1 tablespoon
soy sauce
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1/3 cup
dry sherry
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1/2 cup
mayonnaise
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1 teaspoon
prepared horseradish
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4
slices Provolone cheese
Directions
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Make the onions: Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and pinch of salt and cook, stirring often, for about 25 minutes, or until golden brown. Transfer onions to a small bowl and wipe out pan.
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Toast the buns: Heat the same cast-iron skillet over medium-high heat. Brush the insides of each bun with melted butter, then place cut side down in the hot skillet and toast until light golden brown, about 2 to 3 minutes. Remove from the heat.
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Make the steak: Using the same skillet, bring the heat back to medium high. Pat the steak dry and season all over with the salt and pepper. Sear the steak until it reaches 135°F on an instant-read thermometer, about 4 minutes for medium rare (cook it longer if you prefer it more well-done). Remove from the heat and let rest until cool enough to handle, then slice thinly. Don’t wipe out the skillet.
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Preheat the oven to 425°F.
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Make the au jus: In the same skillet, add the vegetable broth, thyme, soy sauce, and sherry and bring to a simmer and cook for 5 minutes.
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In a small bowl, whisk together the mayonnaise and horseradish.
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Assemble the sandwiches: Line a baking sheet with aluminum foil, then begin to assemble your sandwiches directly on the lined surface. Spread the horseradish mayonnaise onto the bottom half of each bun, then pile on a few slices of steak, and divide the onions between each. Top with a slice of cheese, then place the top half of the bun on each. Place a second baking sheet on top and add something heavy (like a cast-iron skillet) on top to weigh the sheet down. Bake the sandwiches for 10 minutes, or until the cheese begins to melt.
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Serve hot with the au jus on the side for dipping.
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