French Onion Dip Steak Sandwiches with Carrot-Broccoli Slaw

December 2009
French Onion Dip Steak Sandwiches with Carrot-Broccoli Slaw

by 4 people

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Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 6 tablespoons extra-virgin olive oil
  • 2 onions, thinly sliced
  • Salt and pepper
  • 1 1/2 tablespoons fresh lemon juice
  • 1 bunch carrots, peeled
  • 1 bunch broccoli stalks, trimmed and peeled
  • 4 ounces cream cheese
  • 4 6-inch hoagie rolls, split and toasted
  • 1 1/4 pounds flank steak, thinly sliced
  1. In a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add the onions and season with salt and pepper. Cook until golden, about 10 minutes. Transfer to a bowl; reserve the skillet.
  2. Meanwhile, in a medium bowl, whisk together 2 1/2 tablespoons olive oil, the lemon juice and 1/4 teaspoon each salt and pepper. Using a food processor fitted with a shredding disk, shred the carrots and broccoli stalks. Toss with the dressing.
  3. Spread the cream cheese on the roll bottoms and top with the onions. In the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the steak, season with salt and pepper and cook, stirring, until barely pink, 2 to 3 minutes. Divide the meat among the roll bottoms, pour any pan juices on top and set the roll tops into place. Serve with the carrot-broccoli slaw.
  • Birrificio del Ducato Via Emilia (Italy)
  • Freeze the steak for 20 minutes to make it easier to thinly slice.
  • Chop leftovers, bring to room temperature and drizzle with olive oil for a bread salad.
  • Stir scallion greens or your favorite chopped herbs into the cream cheese.