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

1. Preheat oven to 475.

2. 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.

3. 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.

4. 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.

5. 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.

6. Pour through a fine-mesh strainer and reserve both the liquid and the onions for the sandwiches.

7. 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.

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