Who doesn't love hot roast beef and melty cheese with a dippy savory sauce?
That's right, exactly nobody.
This recipe is basically about assembling really common ingredients in a new way.
If you don't want to make the dough, you can use frozen rolls or even dough in a tube.
But the pizza crust is so easy to make and tastes so much better, that I highly recommend that you do it.
Ingredients:
** This is the same Food Sense recipe, but you get two different sets of instructions on how to make it.
Filling:
5 ounces deli roast beef
8-10 slices provolone cheese
Caramelized Onions:
1 teaspoon olive oil
1/2 medium onion, diced (about 1/2 cup)
1 clove garlic, minced
Au Jus:
2 cups beef stock (I like using low-sodium)
2 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 beef bullion cubes, optional but adds great flavor
Salt and pepper, to taste
Directions:
Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Roll out your dough into a long rectangle. Leave 1″ at either and and cover with a layer of roast beef and a layer of cheese.
Begin at one side and roll the dough up, when you get it all rolled up pinch the end to seal.
Slice into equal size rolls and place on cookie sheet. Bake for 15-22 minutes, depending on size, until the dough is cooked through.
While the rolls are baking, make the caramelized onions and au jus.
Heat oil in a medium saucepan over medium heat. Add onion and cook about 3-4 minutes, until semi-translucent, then add the garlic and cook 1 minute more. Season with salt and pepper and cook longer until they reach your desired level of "doneness". I like mine really cooked down, so that's what you see here.
In a separate small saucepan heat the beef stock, Worcestershire, soy sauce, and bullion cubes, if using. Bring to a boil and cook for 4-5 minutes boiling (or until the bullion is dissolved).
Taste carefully because it will be very hot, and add salt and pepper as desired.
Serve hot rolls with the au jus and onions.
