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- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- SANDWICH:
- 1 1/2 pounds roast beef - deli style
- 6 hoagie buns
This unbeatable classic American sandwich, named for the French bread it is prepared with, can be
served au jus (French for “with juice”) or with a creamy homemade horseradish sauce.
Directions
- Season stew meat with salt and pepper.
- Dredge the pieces in flour, coasting all
sides.
Heat oil in a dutch oven or saucepan on medium-high heat.
Add prepared stew meat and
brown on all sides.
When the meat is all browned, add the onion, reduce heat to medium-low and
cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
Add garlic and tomato paste, cook for 3 minutes.
Add the beef broth, Worcestershire sauce
and bay leaf. Cover and simmer for 20 minutes.
Remove the cover, increase the heat to medium
and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
Taste the broth, add
salt if needed.
Strain the broth, discard the bay leaf and reserve the meat for another recipe.
The meat would be great in a bbq beef sandwich or on top of egg noodles.
To assemble the
sandwiches, split the rolls horizontally, but do not cut all the way through.
Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
Add
the sliced, deli style beef to the au jus in the sauce pan until warmed through.
Remove the beef from the au jus and divide it up amoung the warmed rolls.
Keep the sauce
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