French dip @albert_cancook

Ingredients
- 400g (14 oz) beef steak (I used Sirloin/strip loin) sliced thinly
- 2 small brown onions, thinly sliced
- 3 cloves garlic, crushed
- Small bunch of thyme
- 500ml (2.1 cups) beef stock
- 10ml (2 tsp) liquid aminos (or Maggi seasoning)
- 12 slices of provolone cheese
- 1 long hoagie roll or French stick

Method
1. To make the dipping sauce, add half of the sliced onions to a pan over medium heat and cook until they just soften and start to brown.
2. Add the garlic and thyme, followed by the beef stock and aminos. Reduce by half. (The sauce should taste slightly salty, which balances when eaten with the bread.)
3. Cut the roll in half and drizzle with olive oil. Toast on a hot flat plate over high heat. Once toasted, set aside.
4. Next, add some oil and the remaining onions to the hot plate. Cook for 2-3 minutes and push to one side.
5. Add the beef to the hot plate and season well with salt and pepper. Cook for 3-4 minutes or until it has some colour.
6. Once the beef is almost done, add the onions on top followed by the cheese. Let the cheese melt, then place the toasted roll on top and flip the whole thing.
7. Slice in half and serve with the reduced sauce for dipping.