Recipe by Candace Michelle
This is a quick recipe I came up with because we were just craving a French dip style sandwich. The mushrooms could be left out, but they flavor the au jus so much I dont think I could ever leave them out!
Top Review by bmcnichol
This was a good, basic, and easy recipe. I only used two tablespoons of Worcestershire sauce as I was afraid four would be too much for us. I also used fresh garlic instead of garlic powder. I didn't use the olive oil either.
- 2 cups mushrooms, sliced
- 1 lb roast beef, sandwich meat (we used the thinly sliced deli style)
- 1 loaf bakery Italian bread (or any other style bread you choose)
- 8 slices swiss cheese
- 32 ounces beef broth, divided
- 1 tablespoon cornstarch
- 1⁄2 teaspoon garlic powder
- 1 teaspoon mccormick garlic and herb seasoning
- 1⁄8 cup minced onion
- 4 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- salt and pepper
Directions See How It's Made
- In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
- Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
- In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
- Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
- Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
- Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
- Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
- Serve sandwiches with a side of au jus to dip in!