Ingredients
Units
Scale
- 2 tbsp butter, divided
- 5 medium yellow onions, julienne
- 6 X 6″ Italian sub buns
- 8 oz deli style roast beef
- 6 tsp mustard
- 6 tsp red pepper jelly
- 6 slices Havarti cheese
- 6 sliced Monterey jack cheese
- 2 additional tbsp butter
- 1 tbsp additional mustard
- 1/2 cup red wine
- 4 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 350F
- Melt 1 tbsp butter in a large sauté pan.
- Add the onions and cook until golden brown, adding the 2nd tbsp of butter as needed.
- Slice the sub buns in half.
- Spread the mustard on the bottom buns and the red pepper jelly on the top buns.
- Place the bottom buns in an oven safe dish.
- Add the Havarti cheese.
- Reserve 1 cup of onions and divide the remaining onions between the buns.
- Place the roast beef on top of the onions.
- Add the Monterey Jack.
- Place the top bun on the melt and drizzle with the additional 2 tbsp of better.
- Loosely cover with foil and bake for 10 minutes, uncover and bake for an addition 20 minutes.
- While they bake prepare the au jus.
- Return the reserved onions to the stovetop.
- Add the 1 tbsp of mustard and mix well.
- Add the red wine, beef broth, sprigs of thyme and bay leaves.
- Bring to a boil and allow to reduce by half.
- Remove the thyme and bay leaves and serve along side the roast beef
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Beef, Entrees, Recipes