French Dip Sandwich

Name: French Dip Sandwich
Yield: 10
Ingredients: 20.0ml KNORR Intense Flavours Deep Smoke 400 ml; 50.0ml Olive oil; 1.3kg Rump steak; 75.0g KNORR Jus Gluten Free 1.8kg; 15.0g Thyme; 10.0x Crusty long rolls; 200.0g HELLMANN'S Real Mayonnaise 2.4 kg; 2.0x Garlic cloves; 200.0g Grated gruyere cheese

The story of the French dip sandwich originated in Los Angeles in the early 1900’s, but as with a lot of famous dishes, two restaurants are disputing as to who came up with the idea first.

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The story of the French dip sandwich originated in Los Angeles in the early 1900’s, but as with a lot of famous dishes, two restaurants are disputing as to who came up with the idea first.

...

Preparation

Steak
- Mix half of the KNORR Intense Flavours Deep Smoke with olive oil and 125 ml of water until fully combined. Add steak and marinate for 30 minutes.
- Cook steak on a hot grill until medium rare. Set aside then slice thinly. Keep warm.
Jus
- Combine KNORR Jus with the remaining KNORR Intense Flavours Deep Smoke and 500 ml of warm water in a pan, whisking until smooth. Bring to the boil, reduce heat, add thyme leaves and simmer for 2-3 minutes.
To Assemble
- Cut along the centre of rolls and remove a little of the soft bread inside.
- Combine HELLMANN’s Real Mayonnaise with crushed garlic and spread inside the rolls.
- Dip the sliced steak into the prepared jus, coating well, then add inside the rolls.
- Place under the grill until gruyere is melted.
To Serve
- Serve immediately with chips and dill pickles.