What if a French Dip and a Philly Cheesesteak had a baby?
Serves 6-8 (very hefty meals)
*MAKE YOUR BEEF THE NIGHT BEFORE (unless you’re using an Instapot)
The beef and jus:
– 1 tsp oil
– 3-4 pound chuck roast
– 1/2 a large red onion, finely minced
– 4 cloves garlic, finely minced
– 1/2 cup white wine
– 1 cup broth (doesn’t have to be beef. I used chicken)
– 1 tsp worster sauce
– 1 tsp mustard powder
– 1 bay leaf
– 2 tsp black peppercorns
The vegetables:
Start cooking these about 30 minutes before you want to serve the sandwiches, or 10 minutes if you’ve got 3 free burners and 3 pans and your stove doesn’t get weak when you try to use multiple burners like mine does.
– 1 large sweet onion, sliced
– 2 cups mushrooms, sliced
– about 10 sweet baby peppers, deseeded and sliced
– salt and pepper
– 1-3 TBS fat (I used bacon grease, but any oil will do)
The Bier Cheese:
Make this while you’re sauteeing the veggies. You can keep the bier cheese warm on a low burner up to an hour, stirring occasionally.
3 TBS butter
3 TBS flour
1/2 cup white wine (it’s supposed to be beer, but my husband hates beer)
1 1/2 cups half and half
1 tsp brown mustard (or yellow)
1 tsp worster sauce
1 tsp garlic salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 tsp parsley flakes
3 cups shredded cheddar cheese
ASSEMBLY:
6-8 hoagie rolls (or whatever you like)
9 slices swiss cheese
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