Servings
4
Prep Time
15 Min
Cook Time
6 Min
Ingredients
| 2 tbsp. | butter |
| 1 small | onion, chopped |
| 1 tbsp. | all-purpose flour |
| 1 pinch | dried thyme |
| 2 cups | beef stock |
| 4 | hoagie sandwich rolls |
| 1½ lb. | flank steak |
| 4 slices | Borden® Provolone Cheese Slices |
| 4 slices | Borden® Swiss Melts |
Steps
| 1 |
MELT
butter in a 10-inch non-stick skillet over medium heat. Add the onions and cook for 2 minutes or until the onions have softened. Add flour and thyme to the skillet and cook a minute longer. Whisk in the broth in a steady stream. Bring to a boil and reduce heat to low. Simmer over low heat until ready to serve sandwiches.
|
| 2 |
PREHEAT
the grill to high heat. Grill the steak for 3 to 5 minutes on each side, until the internal temperature comes to 130°F to 135°F. Remove from the heat and let stand for 5 minutes. Cut into thin slices across the grain.
|
| 3 |
CUT
the rolls in half lengthwise and set aside. Divide the meat into 4 loose piles. Transfer each pile of meat to the broth mixture and allow to heat for 30 seconds to a minute. Mound each pile of heated beef onto each of the rolls. Top immediately with 1 slice of Provolone and 1 slice of Swiss Melts. After filling the sandwiches, divide the remaining broth into 4 ramekins or small soup bowls for dipping. Serve immediately.
|
NOTE:
In a hurry? Replace the flank steak with thin sliced deli roast beef.
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