Beef Dip Sandwich

Serves 2

Ingredients

1. 1 10 oz. striploin steak or steak of choice

2. 1 Tbsp olive oil

3. 1 1/2 Tbsp unsalted butter

4. 1 twig fresh rosemary, chopped

5. 2 twigs fresh thyme, stripped

6. 1/2 small onion, minced

7. 1 garlic clove, minced

8. 1 Tbsp AP flour

9. 1 cup beef stock (no salt added)

10. 1/2 large green pepper, sliced

11. 2 fresh hoagie rolls or half a baguette, quartered

12. 2 oz. old cheddar cheese

Method

1. Preheat oven to 400F.

2. Thoroughly season the steak with salt and pepper.

3. Heat olive oil in a cast iron pan on HI and add the steak, cooking for 3 minutes* on each side.

4. Remove from the heat, place pan in the oven for 5 minutes*.

5. Remove steak and set aside on a carving board. Tent with foil. Preheat the oven to broil.

6. Cook the peppers in the steak pan over MED-HI heat until blistered and flexible. Remove to a bowl.

7. Add butter, onion, garlic, thyme and rosemary to pan and cook until the onions are translucent.

8. Add flour and cook out for a minute.

9. Slowly add beef stock, 1/4 cup at a time, stirring after each addition.

10. Simmer for a few minutes, until desired consistency is reached. It should be a bit more soupy than saucy for dipping. If it’s too thick, add a bit more broth. Season to taste.

11. Thinly slice steaks against the grain.  

12. Cut open the baguette rolls, leaving one side attached. Open them and divide steak slices among them.

13. Top with peppers and cheese. Broil for 3 minutes in the oven.

14. Serve hot with sauce on the side for dipping.

**NOTE: if you have a thinner steak than I did, cook it for less time on each side. 1/2-3/4 inch thick should only be cooked for about 2 minutes per side. The same goes for oven time. Cut it down for a thinner steak depending on how you want it done. I cooked mine medium rare.