Yummy Nummy Steak Dip Sandwiches

I LOVE French dip sandwiches. I think that the French dip is my favorite sandwich, especially when it has cheese on it. Anyone who knows me, knows how much I love cheese. Anyway, my only issue with French dips is the fact that in order to make them, you have to either buy roast beef from the deli counter or make an entire beef roast. The problem with deli counter meat is that it isn't very sanitary, and it can carry Listeria. The problem with making an entire beef roast is that I just don't really want to do that unless it is a holiday and I am feeding several family members. So here is my dilemma, I love French dips and I got a craving for this lovely sandwich, but did not want to go through the trouble of roasting beef or risking contracting listeriosis from deli meat. What is a girl to do? And this is where I came up with the idea of the STEAK DIP! I was thinking about all the components of the French dip and thought, what if, I used steak instead of beef roast, and cooked it in the slow cooker, then used the cooking liquids as the "au jus." So experiment started. I used 1 lb of bottom round steak, sliced it thin, and cooked it for 6 hours in the slow cooker with onions, peppers, beef stock, and red wine. The meat was so tender and flavorful and the sandwiches turned out AMAZING! Serve this sandwich with a tossed salad and you have the perfect dinner!
I made the sandwich rolls myself in my bread machine, though you can easily use store bought rolls. I will provide the recipes for both the meat and the rolls.

Sandwich Rolls:
2 1/2 cups flour (I used 1 cup all purpose and 1 1/2 cups wheat flour)
2 tbsp butter, softened
1 cup milk
1 tsp. garlic salt or garlic powder
1 tbsp. herbes de provence
2 tbsp. parmesan cheese
2 tbsp. yeast
1 egg yolk
1 tsp. water

Add all ingredients EXCEPT water and egg yolk to your bread machine in the order recommended by the manufacturer (I usually add liquids first, then dry ingredients, then yeast). Set machine to dough cycle. When cycle is finished, take dough out of machine. Knead dough briefly and then roll into a ball. Cut ball into four equal parts. Roll each ball out into a 4 inch by 8 inch square. Roll each square up into the shape of a small baguette. Score each roll and place on a cookie sheet sprayed with cooking spray. Cover with plastic wrap sprayed with cooking spray to prevent sticking. Let rise in a warm place until doubled in size, about an hour. Mix the water and the egg yolk and brush on each loaf. Sprinkle additional garlic powder, herbs, and parmesan cheese. Bake in a 375 degree oven for 15-20 minutes.

Steak Dip Sandwiches

1 lb steak (I used bottom round but you can use any cut probably)

1 onion, sliced

1 green pepper, chopped

4 large slices provolone cheese

2 cups beef stock or broth

1/4 cup worchestershire sauce

1/4 cup red wine

1 tsp garlic powder

2 tbsp herbes de provence

black pepper to taste

Add ingredients to the slow cooker except for the cheese. Set slow cooker on low for 6 hours. Resist the urge to open the lid and stir! When meat is done, cut rolls in half and line with cheese. Using a slotted spoon remove meat from the slow cooker and pile onto the cheese lined sandwich rolls. Roll sandwiches in foil. Heat in a 375 degree oven for 10 minutes or until cheese is melted. Serve with a small bowl full of the cooking liquid for dipping.

This sandwich turned out SO yummy! Better than any French dip I have ever had. I served it with a lovely tossed salad to make for the perfect weeknight meal.
Until next time, happy cooking!