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Sliced london broil, caramelized onions, and melted swiss cheese on rustic bread<\/p><\/div>\n

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.<\/p>\n

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Constructed sandwich with extra caramelized onions on the side<\/p><\/div>\n

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.<\/p>\n

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Lots of french dipping action<\/p><\/div>\n

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.<\/p>\n

Amy\u2019s Bread<\/em><\/a> (multiple locations)
\n672 9<\/em>^{th<\/em><\/sup> Ave. between 46<\/em>^{th<\/em><\/sup> and 47<\/em>^{th<\/em><\/sup> St.
\nNew York, NY<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"}}}