FRENCH DIP WITH AU JUS

Steps:

• 1. In a medium pot over medium heat, add oil. When hot, add onion and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Pour in red wine, Worcestershire sauce, peppercorns, sprigs of rosemary and thyme. Stir and let it simmer for 2 minutes. Add beef stock, stir and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add sherry and beef bouillon; stir and simmer gently for 20 minutes (might have to reduce to medium-low).
• 2. When done, strain liquid into a large measurement cup through a fine sieve; discard solids. Return liquid to pot and keep it warm until needed.
• 3. In a skillet over medium heat, add butter. Meantime, slice hoagies in half but not all the way - just enough to open them. Close them and transfer to oven under the broiler for 2 minutes; remove and cool them off. Back to the skillet; when butter is melted, add sliced onion and sauté until soft, about 3 minutes. Add garlic and quickly sauté for 30 seconds. Add sliced roast beef and cook, stirring constantly, until warm through and cook to medium, about 3 minutes. Remove from the heat.
• 4. Spread Dijon mustard on both side of hoagies follow with horseradish. Place a slice of cheese per side and set aside. Return skillet on heat and add about ¼ cup of au jus. Stir to combine making sure the beef is well-coated. Turn off the heat and return to hoagies. Transfer them back to the oven and cook under the broiler until cheese is melted, about 2 ½ minutes.
• 5. Remove from the heat and assemble the sandwich. Place about ½ lb. of beef per hoagie and transfer onto a plate. Scoop au jus into a small bowl and place on the plate as a dip for the sandwich
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=NydzVBABcdU