Open-faced Steak-and-fries Sandwiches

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (1 1/4 lb) boneless beef top round steaks (london broil, )
• 2 teaspoons herbes de provence (e.g. italian seasoning)
• salt and pepper
• 4 tablespoons butter
• 1 lb frozen french fries
• 1 large onion, thinly sliced
• 3 tablespoons flour
• 1 (10 3/4 ounce) can canned beef broth
• 4 slices texas toast thick bread, toasted

Recipe

• 1 season the steak with 1 teaspoon seasoning and salt and pepper. in a heavy skillet, melt 2 tablespoons butter over medium-high heat. add the steak and cook for about 5 minutes on each side for medium-rare. transfer to a plate, reserving the skillet.
• 2 bake the french fries according to package directions.
• 3 return the skillet to medium heat, add 1 tablespoon butter and the onion and cook, stirring frequently, until softened and golden, about 10 minutes; season with salt and pepper. push the onion to one side of the skillet and melt the remaining 1 tablespoon butter on the other side. whisk the flour into the butter and cook, whisking, for 2 minutes. whisk the beef broth into the flour mixture, incorporating the onions, and bring to a boil, whisking frequently, until the gravy has thickened. cover and remove from the heat.
• 4 thinly slice the steak against the grain. pour any juices from the plate into the gravy and stir to combine. arrange 2 slices of toast on each of 4 plates. mound with french fries and steak slices and smother with the gravy.