Here is a twist on a classic. I am kinda over the whole ‘roast beef on bread’ sandwich. Not that it isn’t good, but I certainly feel it can be kicked up a notch. The spinach is optional, as most of the ingredients, but I added it because I was not serving a vegetable side with this dish. Also, feel free to make home made au jus, I was definitely being lazy on that part.
- 4 hoagie rolls
- 1/2 medium roast beef sliced to a medium thickness
- 2 sweet onions, sliced
- baby spinach, to your preference
- 4-6 slices smoked provolone cheese slices
- 2 Tbsp. butter
- 1 tsp. salt, divided
- prepared horseradish, to your taste
- mayonnaise, to your taste
- packaged Au Jus mix (or home made)
Start by caramelizing your onions. In a skillet or pan, heat butter over medium high heat. Add one layer of onions and sprinkle with 1/2 tsp. salt. Add another layer of onions and sprinkle with remaining salt. Let cook, undisturbed for about 10-15 minutes. Stir and reduce heat to medium low. Cook, stirring occasionally for about 1 hour, or until golden brown.
Set your oven to broil and butter both sides of your buns with butter. Broil until crispy and brown. Remove from oven and let cool slightly. To one side add horseradish to the other add mayo. Layer roast beef on the bottom half to your liking, I did about 4 slices per sandwich. Broil about a minute or so just to heat the beef through.
Next, add spinach. At this point I would start making your Au Ju sauce according to package directions, keeping it warm until the sandwiches are done.
Then add your onions. Put as much as you want, they are the best part! I let the hot onions sit on the spinach a couple of minutes to help it wilt a little bit. I then made my Au Jus sauce according to package directions.
At this point I separated the half of the bread not being covered because it was getting a bit crispy. I then put the cheese on top of the onions, broiling until melted. I also added more horseradish on the other side of the buns to give it a bit more kick, this is optional.
Pull out and top immediately with other half of bun so as to ‘seal’ it all together. Let cool slightly, slice in half, and serve with your sauce.