Ingredients
Scale
4 large onions sliced thin
2 cloves of minced garlic
1 stick of butter
1 tablespoon of olive oil
½ cup of Sherry
1 cup of white wine
1 quart of beef stock
1 lb of shaved ribeye
½ lb of shredded Gruyere cheese
1 cup Mayonnaise
1 teaspoon of prepared horseradish
1 loaf of French bread
Salt and pepper
Instructions
- Preheat the oven to 375° F.
- Melt butter in a large pot or Dutch oven over medium heat and add your thinly sliced onions and garlic.
- Season the onions and garlic with salt and pepper and let them caramelize nice and slow for about 30 minutes.
- Add Sherry to the onions and deglaze the bottom of the pan. Use a wooden spoon to loosen up any of the browned bits. Let them cook for another 10 minutes.
- Add white wine to the pot and let the wine reduce for an additional 10 minutes.
- Add beef stock and bring it to a boil. Once it starts to boil, turn the heat down to low heat and let it simmer for 45 minutes.
- Heat olive oil in a frying pan on medium high heat.
- Add shaved steak to the pan and break into little pieces with a wooden spoon. Season with salt and pepper.
- Now we need to make garlic bread. Open your sub roll with a knife and spread on some butter. Add grated parmesan cheese and put it in the oven until golden brown. When you remove it from the oven, rub a fresh garlic clove all over the inside of the toasted roll.
- Using a slotted spoon, take a heaping spoonful of onions out of the soup pot and place them on top of the steak. Mix the onions and steak well until the onions are completely incorporated.
- Cover the steak and onions with lots of gruyere cheese and let it melt.
- Mix mayonnaise and horseradish together in a bowl. Season with salt and pepper. Spread horseradish mayonnaise inside the roll.
- After the cheese melts, fill the toasted sub roll with the steak, onions and cheese.
- Serve a cup of the soup on the side for dipping.
- Enjoy!
- Prep Time: 5
- Cook Time: 130
- Category: Subs