French Dip Sandwich

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

Prep Time
15 Min
Cook Time
6 Min
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
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.
In a hurry? Replace the flank steak with thin sliced deli roast beef.