Summer Scoop

Carne Asada French Dip with Roasted Chile Au Jus

Ingredients

  • 5 oz. Cattleman's Selection® Carne Asada Steak Strips
  • 2 slices Cross Valley Farms® 1/4" Sliced Red Onion
  • 6 ea. Sweet Mini Bell Peppers
  • 1/3rd ea. Chef's Line® Artisan Sourdough Baguette
  • 4 oz. Chef's Line Demi Glace
  • 1 tsp. Monarch® Ancho Chili Powder
  • 1 slice Glenview Farms® Sliced Pepper Jack Cheese
  • 1/2 oz. Rykoff Sexton® Non-GMO Canola Pan Spray

PREPARATION

  1. Heat griddle or sauté pan over medium high heat and spray generously with pan spray.
  2. Cook sliced onions and mini bell peppers until tender and charred on surface, rotating as necessary. Peel charred skin from peppers. Finely dice 1 pepper and reserve; slice remaining peppers into strips or leave whole as garnish.
  3. Sauté steak strips until hot and beginning to crisp at edges.
  4. Griddle cut sides of baguette until lightly toasted.
  5. Meanwhile, combine demi glace, ancho chile flakes and reserved diced charred pepper in a medium saucepan and bring to a simmer over medium heat. Add a few teaspoons of water as necessary to reach desired au jus consistency, and cook until flavors have blended. Keep warm.
  6. In a medium bowl, stir together steak, peppers, onions and a spoonful of au jus; mound into warm baguette and lay sliced pepper jack cheese across top; broil top of sandwich to melt cheese and serve with hot au jus as a dipping sauce.

Recipe by Chef Laura Vaughn, Corporate Brands Chef, Rosemont, IL
Serves 1