Cheese make these French Dips extra tasty. Starting with flank steak makes them extra special.
|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|
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.
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.
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.