After our Secret Santa dinner we had tons of leftovers, including an entire 2lb cooked and uncut london broil. Josh and I don’t exactly understand restraint when we host dinners so we always go a tiny bit overboard in terms of the amount of food we get. The leftovers were good because I didn’t have to worry about what to bring for lunch the next two weeks, but I didn’t want to reheat the london broil since it’s a pretty tough cut of meat to begin with. I thought of slicing it up cold and laying it on top of a salad but that seemed a bit boring. Then I was struck with the idea of making a steak sandwich, specifically a french dip, so that the heat of the dipping broth would warm up the meat a bit without overcooking it.
Josh picked up some bread from Amy’s Bread on his way home, a rustic loaf with a sturdy crust and caraway seeds. The texture of the loaf and crust were really nice but I wasn’t a fan of the caraway seeds. The bread held up well though against all the sandwich fillings and the dipping sauce.
Sliced london broil, caramelized onions, and melted swiss cheese on rustic bread
To prepare the sandwich, I first sliced up a medium onion and caramelized it in a pan. Then I split the bread open lengthwise and placed a few slices of swiss cheese on each side. I melted the cheese under the broiler so that it was soft and just starting to brown, and the crust of the bread got a bit toasty. I placed thin slices of the london broil on one side and piled on the caramelized onions on the other side.
Constructed sandwich with extra caramelized onions on the side
For the dipping sauce, I went the quick and easy route with Lipton’s french onion soup mix. Just follow the directions on the package. I boiled it down a bit so that the flavor would be more concentrated. The sandwich was really thick and hearty, and dipping it into the soup softened it up a bit and helped provide some extra flavor.
Lots of french dipping action
I was actually really happy with how the quick french dip turned out. The key was to slice the london broil really thinly, so that it stayed tender. It was a great way to use up a lot of the leftover steak, and the sandwich was a nice mix of flavors and textures. It’s definitely something that I would make again, and maybe not even just with leftovers. It was quick and easy to make, and it turned out to be a tasty and filling dinner.
Amy’s Bread (multiple locations)
672 9th Ave. between 46th and 47th St.
New York, NY
Tags: Sandwiches, Steak