Flank Steak Au Jus Sandwiches
Elevate your sandwich game with these hearty and flavorful Flank Steak Au Jus Sandwiches! Perfectly seared flank steak, seasoned with a blend of kosher salt, garlic, and black pepper, is thinly sliced and nestled into toasted, buttery rolls. Topped with gooey, melted provolone cheese, these sandwiches are served alongside a rich, savory au jus made with caramelized onions, beef broth, Worcestershire, and soy sauce. Ready in just 45 minutes, this recipe is the ultimate combination of tender beef, warm crusty bread, and a dipping sauce so delicious you’ll want to savor every drop. Perfect for a satisfying weeknight dinner or game-day feast, these sandwiches are sure to impress!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, thinly sliced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 4 Crusty sandwich rolls, split
- 4 Provolone cheese slices
- 2 tablespoons Butter
Instructions
Season the flank steak evenly with kosher salt, black pepper, and garlic powder. Let it sit at room temperature for 15 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (130°F for medium-rare). Transfer the steak to a cutting board and let it rest for 10 minutes before thinly slicing against the grain.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and sauté for 5-7 minutes, until softened and lightly caramelized.
Pour the beef broth, Worcestershire sauce, and soy sauce into the skillet with the onions. Scrape up any browned bits from the bottom of the pan and bring the mixture to a simmer. Cook for 5 minutes to let the flavors meld. Strain the au jus into a small bowl or gravy boat, discarding the onions (or reserve as a topping if desired).
Preheat your broiler on high. Lightly butter the sandwich rolls and toast them under the broiler until golden brown, about 1-2 minutes.
Assemble the sandwiches by layering slices of flank steak onto each roll, topping with provolone cheese. Place the assembled sandwiches back under the broiler for 1-2 minutes, just until the cheese melts.
Serve the sandwiches warm with individual bowls of au jus for dipping.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
