| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds boneless sirloin steak
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 sweet onions, sliced
- 1 tablespoon fresh thyme
- 1/3 cup low-sodium chicken broth
- 4 sub rolls, split
- 2 cups shredded gruyere cheese (about 6 ounces)
- 1 pint pickled or marinated vegetables (from the deli counter)
Instructions
- Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest.
- Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes.
- Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes.
- Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables.
Nutrition Facts
| Calories | 930 |
| Total Fat | 48 grams |
| Saturated Fat | 22 grams |
| Cholesterol | 180 milligrams |
| Sodium | 1207 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 5 grams |
| Protein | 59 grams |
| Sugar | 13 grams |