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Beef Sandwiches Au Jus

 Beef Sandwiches Au Jus
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.”
4 ServingsPrep/Total Time: 30 min.

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

  • 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.