French Dip Sandwich

Yummy, yummy.  This bread is so incredibly versatile!  I’m in love with sandwiches and don’t have to feel guilty about having one again!!

FRENCH DIP SANDWICH

FRENCH ONION TOP SIRLOIN

1 2 lb top sirloin
1 large onion, sliced
1/4 cup red wine
2 cups low sodium beef broth
2 T fresh thyme, chopped
salt and pepper

Season meat with salt and pepper.  Heat a dutch oven on the stove and brown both sides of meat in a bit of cooking spray.  Remove from pan and set aside.  Add the onions and cook for 5 minutes, or until soft.  Add the wine and cook for another 5 minutes.  Add the meat back to the pot, add the broth and thyme.  Bring to a boil, turn down to a simmer, cover and cook for 2 hours.  I cut my meat into chunks about halfway through to help it along.  The easiest way to remove the fat from the broth is to refrigerate it and remove the fat that settles on the top.  Serve meat on sandwich buns with broth along side.

SANDWICH BUNS

2 large eggs
1/4 cup egg white substitute
dash of Splenda, or Stevia
pinch of cream of tartar
3 ounces fat free or low fat cream cheese
1/2 t minced onion
1/4 t onion powder
1 t kosher salt
1 t toasted minced onion

Separate the eggs.  Whip egg whites and cream of tartar until stiff (the egg white mix has to be VERY stiff).  Transfer whites to a chilled bowl  Add sweetener, minced onion, onion powder and cream cheese to the yolks and egg substitute. Mix to combine the ingredients together.  Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.  Line a pizza pan with parchment paper, making 6 mounds. Flatten each mound slightly. Sprinkle salt and toasted onion on top of each bun.  No need to spray the paper.  Bake 25-30 minutes at 300. Let cool on the sheet for a few minutes and cool completely on a wire rack. Refrigerate until ready to use or use immediately.