French Dip style Sandwiches

French Dip-style Sandwiches are one of the best street foods in Los Angeles. Tortas ahogadas Guadalajara, a restaurant that provides a fantastic sandwich dipped in salsa, is included on the list because Los Angeles street food enthusiasts compare it to the French dip. In order to deliver the zesty explosion of salsa flavors and pickled vegetable flavors as well as the juicy interaction with the meat, a specific and firm roll of bread is filled with carnitas and pickled vegetables and then dipped in the hot salsa. To sample this special street dish in Los Angeles, go to the location. It is one of the best street foods in Los Angeles.

Ingredients:

• 1.5 lbskirt or flank steak
• salt
• pepper
• 46" french or hoagie rolls, sliced in half diagonally
• 6 tbspbutter, softened
• 2 tspgarlic powder, granulated
• 2 cupsgrated gruyere or Swiss cheese
• minced parsley for garnish, optional
• Au Jus
• 4 cupsbeef stock
  
• 1/4 tspdried thyme
• 1 tspsalt
• 1 tspsherry wine
• 1 tbspWorcestershire
• 2 tspgarlic powder
• 2 tsponion powder

Steps:

1. Heat a large cast iron skillet over high heat. Generously salt and pepper the steak and sear it until it reaches medium rare (135°F on an instant read thermometer), depending on thickness about 3 minutes each side. Let the steak rest for 5 minutes. Slice the steak into strips, as thin as possible against the grain and set aside.
2. In a medium sized saucepan set over medium heat, whisk the beef stock, dried thyme, salt, sherry, Worcestershire, garlic and onion powder, until fully combined. Simmer for 5 minutes.
3. Butter the inside of the each of the french or hoagie rolls and sprinkle with garlic powder and place them open faced on a rimmed baking sheet.
4. Turn oven broiler on medium. Quickly dip the strips of steak into the broth and place them in even amounts onto one side of each roll. Sprinkle ⅓ cup cheese on each sandwich and arrange them open face on the baking sheet.
   
5. Place the baking sheet under the broiler until cheese begins to melt, watching carefully for about 2 minutes. Remove from oven and sprinkle with parsley if desired.
   
6. In small cocottes or ramekins ladle ¾ cup serving of au jus into each container. Serve au jus with the warm sandwich.