Friday, July 22, 2011

Open-Faced French Dip

Well french dip inspired, with mushrooms.  After a SUPER lame day I went out to the "go-to" bar with a few of my lovely library friends.  After my friend ordered the most disappointing roast beast ever I felt I needed to run home and make some real meat...hence the late night meal.

Serves 2

The Ingredients
1 cup beef consume
1 cup beef (better than bouillon broth)
1/2 yellow onion, cut into thin rings
1 cup cremini mushrooms, sliced thin
4 thick slices of multi-grain baguette
4 thin slices swiss cheese
1, 6oz petite sirloin
2 tablespoons Worcestershire
1 tablespoon balsamic vinaigrette
1/2 teaspoon onion powder 
Olive oil
Salt and Pepper

The Process
1.  In small Tupperware add Worcestershire, balsamic vinaigrette, onion powder, salt and pepper, and steak and marinate 10 minutes.

2.  In medium saucepan over medium heat add a little oil and onions and mushrooms.  Cook until onions are clear and mushrooms are cooked through, then add consume and broth to saucepan and bring to boil.  Once boiling turn down to a rolling simmer.

 3.  Take slices of bread and place a piece of cheese on each slice and but in toaster oven.  First broil to melt cheese then toast to preferred crispness.

4.  When meat is done marinating, have skillet over medium-high heat with a little bit of oil.  When hot add the steak cook about 3 minutes each side and take off stove.  Let meat rest 5 minutes before cutting thin slices.

5.  Then take the two slices of cheesy bread and put them on a plate add the mushroom onion mixture, then steak slices, and last douse in the beef consume broth.


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