A cross between a French Dip and a Philly cheese steak sandwich. Crunchy bites of sourdough, tender beef, tangy cheese, peppers and caramelized onions each dipped into a small bowl of au jus. Drippin good to the last bite.
1 lb. shaved rib-eye steak or filet mignon
2 large onions, sliced
2 tablespoons olive oil
1/2 cup red wine
1 tablespoon Worcestershire Sauce
1 cup beef broth
2 crushed bay leaves
1 tablespoon butter or margarine
8 ounces shredded extra sharp provolone cheese
2 tablespoons dijon mustard
1 teaspoon grated lemon zest
16 peperoncini or 8 cherry peppers, sliced thin
8 slices of thick Sourdough bread or one large baguette sliced in half lengthwise
Olive oil to brush bread
1. Heat oil in a cast iron or large skillet, Add onions over a medium heat and stir occasionally until browned and caramelized. Remove and set aside.
2. Season beef with salt and pepper, increase skillet heat to medium high and sauté a few pieces of shaved beef at a time until just browned. Remove, cover and set aside.
3. Pour wine into the skillet, scraping up any bits and reduce by half. Add Worcestershire sauce, beef broth and bay leaf. Simmer for 4- 5 minutes. Add the butter or margarine simmer for 1 minute longer. Strain the bay leaf. Pour into a small serving bowl and keep warm.
4. Mix provolone, mustard and lemon zest together.
5. Brush each slice of sourdough bread or baguette with olive oil on both sides. Lightly toast one side of each bread or the insides of baguette, watching very carefully not to burn.
6. Top toasted side of 4 breads or baguette evenly with provolone mixture, caramelized onions, peppers and beef. Cover with toasted end (facing inside) of remaining 4 breads or baguette half.
7. Toast with a panini or sandwich machine. Or return cheese side down to hot skillet and weigh down, cook until cheese starts to melt or bread is golden, flip the sandwich weigh down and cook until golden.
Serve with au jus.