1 lb roast beef, thinly sliced
2 cups beef stock
1/4 cup thinly sliced onion
1 T Worcestershire sauce
1 pinch dried rosemary
Ground black pepper to taste
4 sub rolls
8 slices provolone cheese
Spoon Mage™ Note:
Use leftover roast beef or purchase it from the deli counter at your grocers. My favorite grocer has an in-store roast beef that is beautifully done, but leftover roast is far more economical.
Let your guests serve up the meat themselves and they can choose whether to add the onions to their sandwich.
Preheat the oven to 375° F.
Slice the beef.
In a large pot, combine the beef, stock, onion, Worcestershire sauce, rosemary, and a few shakes of ground black pepper.
Bring to a simmer on the stove and cover with a lid.
Slice the rolls and lay them out open on a baking sheet.
Top with slices of cheese.
Place in the oven and let them bake until the cheese melts and the buns start to brown.
Pour off most of the savory stock into a container with a pour spout. A two cup Pyrex measuring container works beautifully. Use that to fill four small custard dishes with the hot stock.
Plate the cheesy rolls. Set a stock bowl by each plate and put the beef in the center. Fill your roll with beef, dip in the sauce and enjoy with a side of salad.