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.”
Featured In: Slow Cooker Sandwich Recipes
- 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
- 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.
- 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.
- 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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your 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!"
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"