Categories: Sandwiches/Wraps
Ingredients
- 1 tbsp kosher salt
- 2 tbsp black pepper
- 1/2 tsp ground oregano
- 1/2 tsp dried thyme
- 4-5 lb boneless beef rib loin, tied
- 2 large onions, halved and thinly sliced
- 5 garlic cloves, minced
- 2 oz packet French onion soup mix
- 10.5 o z can beef consomme
- 1 cup beef broth
- 1/4 cup dry sherry
- 2 tbsp Worcestershire
- 1 tbsp soy sauce
- 8-10 crusty sub rolls, toasted
Directions
-
Preheat oven to 475.
-
In a small bowl, mix together the salt, pepper, oregano and thyme. Sprinkle the seasoning mix liberally over the beef loin, using your hands to rub it all over the surface.
-
Place the meat on a roasting rack in a roasting pan and roast it to medium-rare, about 20-25 minutes, until it registers 125 on a meat thermometer.
-
Set the meat aside on a cutting board and cover it with foil to keep warm. Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and stir them around for 5 minutes, until they get soft and golden.
-
Sprinkle in the soup mix. Then pour in the consomme, broth, sherry, Worcestershire, soy sauce and 1 cup water. Bring the mixture to a boil, then turn the heat to low and simmer for 45 minutes, until the flavors are deep and rich.
-
Pour through a fine-mesh strainer and reserve both the liquid and the onions for the sandwiches.
-
Slice the beef very thin with a sharp knife. Pile beef and onions on each of the bottom halves of the rolls and serve the sandwiches with dishes of piping-hot jus.