French Dip Sandwich - a Bit Zippy

I started with a basic french dip recipe from another site, but changed it up quite a bit. We like a french dip with a little spice...... not too much...... but just enough to let you know there is a little zip in there. Hence the name.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  campbells  beef consomme
• 1  cup water
• 2  garlic cloves (peeled and smashed)
• 1⁄2 teaspoon red pepper flakes (or to taste)
• 1  lb  rare roast beef, thinly sliced from the deli (cooked)
• 8  slices provolone cheese
• 4  hoagie rolls
• 2  tablespoons horseradish, sandwich sauce or 2  tablespoons  sweet-hot mustard
• 8  ounces white mushrooms, sliced

Directions

1. In a sauce pan, put beef consume, water, garlic cloves and red pepper. Cover. Let simmer for how ever long you want to. I do about an hour on the smallest burner on the stove on the lowest heat. Stir occasionally when the spirit moves you.
2. Pre-heat oven to 350.
3. Line a baking sheet with foil if you don't want to wash it when done.
4. While the oven is pre-heating, saute the onion and 1/2 package of mushrooms in 1 TBS butter and 1TBS olive oil. Cook to your liking.
5. Open up hoagie rolls and butter them with the horseradish or spicy mustard sauce.
6. Turn up the heat a bit on your sauce pan liquid, the au jus, and add the roast beef. Let it warm in the liquid for about 3 minutes.
7. Remove the roast beef from the liquid and start adding it to your hoagie rolls. Pile some of the onion/mushroom on top, then top with cheese.
8. Pop in the oven for 7-10 minutes open face. I like it a bit crusty, so lean towards the 10 minute side if you like it that way.
9. Spoon some of the au jus in a cup and serve with fries, chips, etc.
10. It is SOOOO good ! You can do the au jus and onion/mushroom mix way ahead of time, so when it is time to eat you just build the sandwiches and pop them in the oven. Super easy.
11. Enjoy.