Description
Juicy roast beef sandwiches topped with melted provolone and caramelized onions, served with rich homemade au jus for dipping.
Ingredients
- 4 French rolls, split but not cut all the way through
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1 ¼ pounds thinly sliced roast beef (deli-style or leftover roast)
- 6 slices provolone cheese, halved
- Olive oil spray
- 2 cups low-sodium beef broth
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon black pepper
- 1 clove garlic, smashed
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Heat olive oil in a skillet over medium heat. Add sliced onions, garlic powder, and salt. Cook 8 to 10 minutes until softened and lightly golden. Stir in Worcestershire sauce and remove from heat.
- In a separate saucepan, combine beef broth, soy sauce, pepper, and smashed garlic. Bring to a simmer, then reduce heat and keep warm.
- Add roast beef slices to the warm au jus for 1 to 2 minutes just to heat through. Do not boil.
- Lay out rolls on the baking sheet. Place a half slice of provolone on the bottom of each roll.
- Using tongs, divide the warm roast beef among the rolls, letting excess liquid drip off first.
- Top with sautéed onions and remaining provolone halves.
- Bake 4 to 6 minutes or until the cheese is melted and rolls are lightly toasted.
- Serve sandwiches warm with cups of au jus for dipping.
Notes
- Warm the beef gently to keep it tender. Do not boil or overheat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking/Stovetop
- Cuisine: American