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French Dip Beef Sandwiches

French Dip Beef Sandwiches

with Onion Gravy and a Green Salad

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The French Dip is built around three things: good, crusty bread; a meaty filling; and a side of gravy for dunking the whole thing into—in other words, it’s the epitome of comfort food. And if you like your food moist and dripping with juices, it’s a dream come true. After you’ve caramelized some onion, sizzled the beef, and simmered the gravy ’til it’s thick and saucy, we think you’ll agree that it’s 100 percent amazingness in sandwich form.

Tags:Spicy
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 tablespoon

Bold & Savory Steak Spice

10 ounce

Beef Stir-Fry

1 unit

Beef Stock Concentrate

2 unit

Demi Baguette

(ContainsWheat, Soy)

½ cup

Italian Cheese Blend

(ContainsMilk)

1 unit

Lemon

2 ounce

Mixed Greens

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber6 g
Protein42 g
Cholesterol150 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and slice onion. Melt 1 TBSP butter in a large pan over medium-high heat. Add onion and cook, tossing, until lightly browned, 1-2 minutes. Lower heat to medium and toss in 1 tsp steak spice (we sent more). Season with salt and pepper. Cook, tossing, until very soft and browned, 4-5 minutes.

2

Heat a drizzle of oil in another large pan over medium-high heat. Pat beef dry with a paper towel, then season all over with salt, pepper, and remaining steak spice. Add to pan and cook, tossing occasionally, until browned and cooked through, 2-4 minutes. Remove from pan and set aside.

3

Transfer cooked onion to pan used for beef over medium-high heat. Stir in 1 cup of water and stock concentrate, scraping up any browned bits on bottom. Bring to a simmer, then lower heat to medium. Cook until slightly reduced, 2-3 minutes. Remove from heat.

4

Cut baguettes in half lengthwise. Sprinkle ¼ of the cheese onto one baguette bottom, then top with half the beef and another ¼ of the cheese. Remove some onion slices from gravy and arrange on top, then cover with a baguette top to make sandwich. Repeat with remaining baguette and fillings. TIP: It’s OK if you don’t use all the onions.

5

Wipe out pan used for onions, then melt 1 TBSP butter in it over medium-low heat. Add sandwiches and toast until golden, 1-2 minutes per side. (TIP: Press down on the sandwiches as they toast—try using a heavy pan to keep them flat.)

6

While sandwiches toast, halve lemon. Toss lettuce in a medium bowl with a large drizzle olive oil and squeeze or two of lemon. Season with salt and pepper. Divide sandwiches and salad between plates. Divide gravy between two small bowls and serve on the side for dipping sandwiches into.