Make this restaurant classic at home on a weeknight with our slow cooker version. Super thin steaks and sliced onions make a tender and flavourful sandwich. Serve au jus (with juice) on the side for dipping each bite.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2014
- 8 beef strip loin grilling steaks (each about 140 g and 1/2-inch/1 cm thick)
- 2 teaspoons chopped fresh rosemary
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon vegetable oil
- 1/2 Vidalia onion sliced
- 1 1/2 cup sodium-reduced beef broth
- 1 tablespoon red wine vinegar
- 1 tablespoon sodium-reduced soy sauce
- 2 teaspoons cornstarch
- Dijon mustard or prepared horseradish (optional)
- 2 baguettes halved horizontally and cut crosswise in 4 pieces each
MethodTrim any excess fat and sinew from steak; halve each crosswise. Between waxed paper, flatten with meat mallet or bottom of heavy pan to scant 1/8-inch (3 mm) thickness.
Stir together rosemary, salt and pepper; set aside. Brush bottom of slow cooker with oil. Scatter a few onion slices in slow cooker; arrange 2 steak halves, side by side, over top of onion. Sprinkle steak with one-eighth of the rosemary mixture. Repeat layers with remaining onion, steaks and rosemary mixture, beginning and ending with onion. Pour in broth, vinegar and soy sauce. Cover and cook on low for 8 hours.
Remove steak and onion slices to plate; cover loosely with foil and set aside. Skim fat from juices in slow cooker. Whisk cornstarch with 2 tsp water; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Serve steak, onion mixture and mustard (if using) on baguettes with juices on the side for dipping.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 954 mg
- Sugars 3 g
- Protein 33 g
- Calories 376.0
- Total fat 7 g
- Potassium 467 mg
- Cholesterol 50 mg
- Saturated fat 2 g
- Total carbohydrate 45 g
- Iron 37.0
- Folate 54.0
- Calcium 4.0
- Vitamin C 2.0