French Onion Dip Steak Sandwiches with Carrot-Broccoli Slaw
December 2009
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4 servings Prep: 15 mins Cook: 20 mins
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
