I like Cheese Steaks. I like French Dips. Seems like a logical next step to combine them in a beautiful marriage of steak, cheese and au jus. About a hundred years ago someone thought it would be a good idea to dip a steak sandwich in beef broth. They actually dip the whole sandwich in before serving it (and some restaurants still do that to this day). Not long after this was invented Philadelphia gave birth to the famous sandwich that bears the city’s moniker.
I wanted to combine these sandwiches because I love their flavors and I think both compliment each other well. I decided on Italian roast beef heated in au jus, sautéed mushrooms and onions, provolone on French bread with a spicy horseradish aioli spread. I serve the au jus on the side as opposed to drenching the entire sandwich, its just more to dip each bite in my opinion.
Enjoy and as always, let me know if you have any good ideas for how to improve this recipe.
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Philly French Steak Sandwich
Yields 2 sandwiches
Ingredients
1/2 lb sliced Italian Roast Beef
1 to 2 cups of au jus (from mix or made fresh)
½ whole onion, sliced thin
1 cup of white mushrooms, sliced
1 tablespoon prepared horseradish
½ cup olive oil mayonnaise
4 slices of Provolone
1 medium sized loaf of fresh French bread
Directions
Saute onions in a lightly oiled frying pan on medium low until onions begin to caramelize. Add mushrooms and continue to cook.
While vegetables are cooking, add au jus to a small pot on medium high. Add roast beef to heat.
Cut french loaf into two halves and slice lengthwise into a top and bottom piece.
Place under broiler inside up until bread begins to toast. Remove from oven.
Mix together horseradish (if desired) and mayonnaise and spread onto bottom piece of toast. Add meat to bottom piece and add sliced cheese.
On the other half, add onions and mushrooms.
Place all pieces under broiler until cheese is melted.
Remove from oven and serve with au jus on the side.
