French Dip Sandwich

• 1.5 lb Skirt or flank steak

Salt

Pepper

• 4 6" french or hoagie rolls, sliced in half diagonally
• 6 tbsp Butter, softened
• 2 tsp Garlic powder, granulated
• 2 cups Grated gruyere or swiss cheese

Minced parsley for garnish, optional

Au Jus

• 4 cups Beef stock
• 1/4 tsp Dried thyme
• 1 tsp Salt
• 1 tsp Sherry wine
• 1 tbsp Worcestershire
• 2 tsp Garlic powder
• 2 tsp Onion powder

1. Heat a large cast iron skillet over high heat. Generously salt and pepper the steak and sear it until it reaches medium rare (135°F on an instant read thermometer), depending on thickness about 3 minutes each side. Let the steak rest for 5 minutes. Slice the steak into strips, as thin as possible against the grain and set aside.
2. In a medium sized saucepan set over medium heat, whisk the beef stock, dried thyme, salt, sherry, Worcestershire, garlic and onion powder, until fully combined. Simmer for 5 minutes.
3. Butter the inside of the each of the french or hoagie rolls and sprinkle with garlic powder and place them open faced on a rimmed baking sheet.
4. Turn oven broiler on medium. Quickly dip the strips of steak into the broth and place them in even amounts onto one side of each roll. Sprinkle ⅓ cup cheese on each sandwich and arrange them open face on the baking sheet.
5. Place the baking sheet under the broiler until cheese begins to melt, watching carefully for about 2 minutes. Remove from oven and sprinkle with parsley if desired.
6. In small cocottes or ramekins ladle ¾ cup serving of au jus into each container. Serve au jus with the warm sandwich.