French Dip Sandwich Appetizer
- 1 large flank steak
- 2 tablespoons canola oil
- 6 tablespoons butter, divided
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 5 cloves garlic, smashed
- 1 yellow onion, sliced
- 1 baguette
- 2 teaspoons garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon maple syrup
- 10 slices provolone cheese, cut in half
- food picks, for serving
- 1 bottle L&B Au Jus Sauce
This crowd-pleasing appetizer is perfect for your next happy hour or gathering.
Recipe by Ariana Feygin
Season the steak generously on both sides with salt and pepper.
Heat a large cast iron skillet (or skillet) over high heat until slightly smoking. Pour in the oil and once hot, sear the steak until a deep crust forms on both sides.
Drop in 2 Tablespoons butter, fresh herbs and garlic, and baste the foaming butter over the steak until it reaches your desired internal temperature.
Set the steak aside to rest and pour the sliced onions into the juices from the steak. Sauté the onions on low heat for 30-40 minutes until fully caramelized and soft. Then, add the brown sugar and maple syrup to the onions and stir to combine.
Once the steak has rested for about 10 minutes, slice.
Slice the baguette in half crosswise and then slice those pieces in half lengthwise. Arrange the baguette pieces on a large baking sheet and spread generously with remaining butter. Sprinkle with salt, pepper and garlic powder.
Place the baguette in a 425 F oven for about 5 minutes to toast. Remove the baguette from the oven and add the provolone to the bread. Lay the steak slices on top of the cheese and layer more cheese on top. Finish with the caramelized onions and cover with the baguette top.
Place the sandwich in the oven until the cheese is melted. Skewer with food picks and slice sandwich into desired positions. Serve with L&B Au Jus Sauce for dipping.