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Spicy London Broil Dip Sandwiches
Recipes
Spicy London Broil Dip Sandwiches
6 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 1 top round London broil steak (about 2 lb)
  • 2 teaspoons kosher salt
  • 1 (1 oz) packet au jus sauce mix
  • 1 tablespoon beef bouillon base
  • 1 cup red enchilada sauce
  • ½ teaspoon ground cumin
  • 2 tablespoons grapeseed oil
  • 1 package sliced fresh peppers and onions (10–12 oz)
  • ½ bunch fresh cilantro
  • 2 limes, for juice
  • 6 Bakery hoagie rolls
  • 6 slices Publix Premium Carolina Reaper (or pepper Jack) cheese

Steps

    1. Preheat oven to 300°F. Rub steak with salt; let stand at room temperature 15 minutes (wash hands). Meanwhile, prepare au jus in small saucepan following package instructions. Stir in beef base, enchilada sauce, and cumin. Simmer 10 minutes, then reduce heat to low and cover to keep warm.
    2. Pat steak dry with paper towels. Preheat large, oven-safe sauté pan on medium-high 2-3 minutes. Place oil in pan, then add steak. Cook 2–3 minutes on first side until browned. Flip steak; add peppers and onions to pan. Cook and stir 2–3 more minutes until other side of steak is browned. Place pan in oven and bake 8–12 minutes until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let rest 10 minutes; temperature will rise 5–10°F during this time.
    3. Chop cilantro coarsely (½ cup). Juice limes (2 tablespoons). Stir cilantro and 1 tablespoon lime juice into au jus mixture. Slice/shave steak thinly against the grain into bite-size pieces. Drizzle remaining 1 tablespoon lime juice over steak slices. Cut hoagie rolls in half lengthwise without slicing through; arrange on baking sheet. Divide steak and peppers and onions evenly among rolls. Top each with 1 slice cheese. Bake 3–4 minutes until bread is lightly toasted and cheese is melted. Cut sandwiches in half and serve with sides of warm au jus for dipping.


    Chef's Tip: This cut of meat is best when served medium-rare. Let steak rest fully, then use a carving knife to shave meat as thin as possible against the grain. Cutting the steak this way keeps the pieces from being too long, making it easier to slice and eat.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 660, Total Fat 23g, Sat Fat 8g, Trans Fat 0g, Chol 110mg, Sodium 2650mg, Total Carb 61g, Fiber 4g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 48g, Vitamin D 0%, Calc 20%, Iron 70%, Potassium 10%