Ingredients
The following ingredients have 4 Servings
- 1 pound rare roast beef (thinly sliced (see notes))
- 1 tablespoon olive oil
- 1 medium onion (thinly sliced)
- 1 clove garlic (very finely chopped)
- 8 ounces white button mushrooms (sliced)
- 1 to 2 teaspoons Worcestershire sauce
- 1-1/4 cups low-sodium beef broth
- Salt and freshly ground black pepper
- 8 thin slices Muenster cheese
- 4 6-inch hoagie rolls
Instruction
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until the onions are soft, 2 to 3 minutes. Add the mushrooms, a pinch of salt and a few grinds of black pepper.
- Continue cooking, stirring frequently, until the mushrooms give off any excess liquid and begin to brown, 5 to 6 minutes.
- Add the Worcestershire and continue cooking until the onions are lightly caramelized 4 to 5 minutes longer.
- While the onions and mushrooms cook, preheat the oven to 375°F. Slice the rolls, open and arrange them on a baking sheet.
- Line each with 2 slices of Muenster cheese and bake for 5 minutes, or until the rolls are lightly toasted and the cheese has melted.
- Add the beef broth to the onion-mushroom mixture and bring to a low simmer. Cook for 5 minutes, then using a slotted spoon, transfer the solids to a strainer set over a bowl.
- Remove the pan from the heat, add the roast beef and toss to bathe the slices in broth.
- Fill each roll with a portion of the onion-mushroom mixture, then, using tongs, add the roast beef.
- Divide the jus between 4 small dipping bowls and serve immediately.
