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Beef Sandwiches Au Jus Recipe
Beef Sandwiches Au Jus Recipe photo by Taste of Home

Beef Sandwiches Au Jus Recipe

Read Reviews (2)
4.5 2
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These hearty sandwiches from Marge Miller of Atlantic Mine, Michigan are served with individual ramekins of well-seasoned bouillon for dipping. “This recipe is a favorite of ours when time is of essence,” she writes. “Guests always rave when I prepare it, too. Nobody leaves the table hungry.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups water
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon garlic salt
  • 1 medium onion, thinly sliced
  • 1 small green pepper, thinly sliced
  • 4 tablespoons butter, divided
  • 1/4 teaspoon salt
  • 1 pound beef top sirloin steak, cut into 1/2-inch strips
  • 4 French rolls, split
  • 4 slices provolone cheese

Directions

  1. In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
  2. Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef.
  3. In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus. Yield: 4 servings.
Originally published as Beef Sandwiches Au Jus in Quick Cooking September/October 2005, p19

Reviews for Beef Sandwiches Au Jus(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Mar. 16, 2012

Great recipe...loved it! The beef sauce was a little too spicy for my liking, but we loved the sandwiches anyway!

MY REVIEW
Reviewed May. 25, 2011

I really liked this recipe it was very good and easy to make I will make it often Thank for such a excellent recipe

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