French Onion Steak Sandwich Courtesy Of: Sysco Corporation French Onion Steak Sandwich 24 1/2 c. Vegetable oil 4 lbs. Onions, sliced To taste Sysco Imperial/McCormick salt, To taste Sysco Imperial/McCormick ground black pepper, CARAMELIZED ONIONS
Heat oil in rondo. Add onions and cook over low heat, stirring often, until onions are caramelized. Season with salt and pepper. Cover and hold for serving. Makes 6 cups.
1-1/2 c. Sysco Imperial mayonnaise 1-1/2 Tbs. Block and Barrel Classic Dijon-style mustard 1 tsp. Sysco Natural fresh garlic purée GARLIC AIOLI
In bowl, mix ingredients until thoroughly blended; cover and refrigerate. Makes 1-1/2 cups.
24 (6 to 8 oz. each) BEEF RIBEYE B/I 2X2 AA, Butchers Block To taste Sysco Imperial/McCormick salt, To taste Sysco Imperial/McCormick ground black pepper, 48 Sysco Classic French or Italian bread slices 3 lbs. Block and Barrel Imperial Gruyère cheese, shredded 2 qts., 1 c. Sysco Imperial prepared onion jus, hot 1. For each serving: Grill or pan-broil one steak to desired doneness. Season with salt and pepper. Toast or grill 1 side of 2 bread slices. Spread each toasted side with 1/2 Tbs. Garlic Aioli. Place steak on toasted side of one bread slice. Top with 1/4 cup caramelized onions and second bread slice, toasted side down. Sprinkle top of sandwich with 2 oz. cheese; melt under salamander until bubbly and golden brown. Plate and serve with 3 oz. onion jus in ramekin.
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Sysco Canada > Home > Recipes > Entrees > French Onion Steak Sandwich
 
French Onion Steak Sandwich
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Courtesy Of: Sysco Corporation
 
Yield: 24
 
Ingredients:
Vegetable oil  1/2 c.  
Onions, sliced   4 lbs.  
Sysco Imperial/McCormick salt,   To taste 
Sysco Imperial/McCormick ground black pepper,   To taste 
CARAMELIZED ONIONS
Heat oil in rondo. Add onions and cook over low heat, stirring often, until onions are caramelized. Season with salt and pepper. Cover and hold for serving. Makes 6 cups. 
 
Sysco Imperial mayonnaise  1-1/2 c.  
Block and Barrel Classic Dijon-style mustard  1-1/2 Tbs. 
Sysco Natural fresh garlic purée  1 tsp.  
GARLIC AIOLI
In bowl, mix ingredients until thoroughly blended; cover and refrigerate. Makes 1-1/2 cups. 
 
BEEF RIBEYE B/I 2X2 AA, Butchers Block   24 (6 to 8 oz. each)  
Sysco Imperial/McCormick salt,   To taste 
Sysco Imperial/McCormick ground black pepper,  To taste  
Sysco Classic French or Italian bread slices  48 
Block and Barrel Imperial Gruyère cheese, shredded  3 lbs.  
Sysco Imperial prepared onion jus, hot  2 qts., 1 c.  
 
Directions:
1. For each serving: Grill or pan-broil one steak to desired doneness. Season with salt and pepper. Toast or grill 1 side of 2 bread slices. Spread each toasted side with 1/2 Tbs. Garlic Aioli. Place steak on toasted side of one bread slice. Top with 1/4 cup caramelized onions and second bread slice, toasted side down. Sprinkle top of sandwich with 2 oz. cheese; melt under salamander until bubbly and golden brown. Plate and serve with 3 oz. onion jus in ramekin.
 
 
  
 
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