French dip sandwich

8-12 ounces cooked steak or roast beef
1-1/2 cups good quality beef stock
1/2 teaspoon Worcestershire sauce
1 tablespoon dry sherry
Pinch dried thyme or a fresh thyme sprig
2 sandwich or hoagie rolls, sliced

Horseradish sauce

2 tablespoons sour cream
2 teaspoons prepared horseradish
Several grinds fresh black pepper

 

French dip sandwiches

We usually make these sandwiches with leftover steak, but you can, of course, cook steak just for these sandwiches. Cuts like top sirloin or flat iron work well since the steak is sliced thin; you don’t need to splurge on filet or ribeye. If you don’t make your own stock (we rarely do), we recommend either More Than Gourmet brand Glace De Viande or Demiglace, or College Inn brand “Bold Stock.”
Makes 2 sandwiches.

Slice the steak (or roast beef) about 1/8 inch thick and trim off any fat or gristle.

For the jus, add the beef stock, Worcestershire sauce, sherry and thyme to a medium saucepan. Bring just to a boil, then reduce the heat to medium low and simmer for about 5 minutes. Turn the heat as low as possible. Cover the pan and keep the jus warm but not simmering.

Meanwhile, make the sauce by whisking the sour cream and horseradish together to combine. Add fresh ground pepper to taste.

Slice the sandwich rolls in half. Spread one side (or both) of the rolls with the horseradish sauce.

Add the steak slices to the jus, making sure that the slices are submerged. Warm the meat for about a minute, then remove and arrange the steak slices on the bottom halves of the sandwich rolls. Top the sandwiches and slice before serving.

Serve the extra jus for dipping: turn the heat up to bring the jus to a simmer and then pour into two ramekins or small bowls.

Note: If you’re cooking steak just for the sandwiches, slice it thin and dip the slices in the warm jus as you assemble the sandwiches.

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