Roast Beef Dip Sandwich with Garlic-Herbed Au Jus.

Garlic Au Jus

2 teaspoons olive oil
2 tablespoons finely chopped onions
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 cup red wine
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 (14 1/2 ounce) can beef broth, homemade beef stock or 3/4 cup rich homemade beef stock
1 French baguette, cut into 4 (5-6 inch portions)
1-2 slices Swiss cheese
1 lb thinly sliced roast beef

1

To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring often, about 1 minute. Do no let garlic brown.
2

Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simmer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
3

You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
4

To make and serve sandwiches: Reheat au jus. Split baguette pieces and top with Swiss cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

Jenna's Notes:

I used homemade hamburger buns and didn't even use the sherry... YUMM

-- Since I am not feeling well, and haven't eaten much, this just sounded good to me today! It is worth the try, and really easy!