Home¬†¬†|  Contact Us      
Rotating Image
French Onion Steak Sandwich
 
RecipeBeef Cuts
French Onion Steak Sandwich
Grilled steak, caramelized onions and garlic aioli on crusty French bread, topped with melted Gruyere and served with onion soup "au jus" for dipping. Parlez-vous popular? French Onion is among the top 5 soups in restaurants nationwide. But let's face it, it's not the soup they're craving, it's all the trimmings: the caramelized onions, the crusty bread, the gooey Gruyere. So, try this: hold the soup, double the bread and add a grilled steak. Voila. You've created a brand new bistro-style fork-and-knife sandwich sensation. Parlez-vous popular? French Onion is among the top 5 soups in restaurants nationwide. But let's face it, it's not the soup they're craving, it's all the trimmings: the caramelized onions, the crusty bread, the gooey Gruyere. So, try this: hold the soup, double the bread and add a grilled steak. Voila. You've created a brand new bistro-style fork-and-knife sandwich sensation.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Caramelized Onions: 
1. To make Caramelized Onions: Heat oil in rondo. Add onions and cook over low heat, stirring often, until onions are caramelized.

Season with salt and pepper. Cover and hold for serving. Yield: 6 cups.
Vegetable oil1/2 cup
Onions, sliced4 pounds
Salt as needed
Ground black pepper as needed
Garlic Aioli: 
2. To make Garlic Aioli: In a bowl, mix ingredients until thoroughly blended; cover and refrigerate. Yield: 1-1/2 cups.
Mayonnaise1 1/2 cups
Dijon-style mustard1 1/2 tablespoons
Fresh garlic puree1 teaspoon
  
3. For each serving, to order: Grill or panbroil one steak to desired doneness. Season with salt and pepper.

Toast or grill 1 side of 2 bread slices. Spread each toasted side with 1/2 tablespoon Garlic Aioli. Place steak on toasted side of 1 bread slice.

Top with 1/4 cup caramelized onions and second bread slice, toasted side down. Sprinkle top of sandwich with 2 ounces cheese; melt under salamander until bubbly and golden brown.

Plate and serve with 3 ounces onion jus in ramekin.

NOTE: Make onion jus from prepared onion soup; drain.
Beef Rib, Ribeye Roll Steaks, Boneless (IMPS/NAMP 1112), 6 to 8 ou24
Salt as needed
Ground black pepper as needed
French or Italian bread slices48 slices
Gruyere cheese, shredded3 pounds
Prepared onion jus, hot2 1/4 quarts


Nutrition information per serving: 1218 calories; 47 g fat(18 g saturated fat; 10 g monounsaturated fat); 185 mg cholesterol; 1668 mg sodium; 118 g carbohydrate; 6.2 g fiber; 78 g protein; 32.2 mg niacin; 1.2 mg vitamin B6; 3.0 mg vitamin B12; 9.7 mg iron; 106.1 mg selenium; 11.2 mg zinc; 42.8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >