Do you like French sauce? We think this one takes the cake. The cake? That’s it! Flavored with lots of onions, garlic and thyme, you might want to make twice as much.
INGREDIENTS
3 boneless ribeye fillets (about 3 pounds)
1 tablespoon of extra virgin olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon dried ground sage
FOR JUST
1/4 yellow onion, thinly sliced
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped
1 1/2 c. low-sodium meat broth
2 teaspoons Worcestershire sauce
TO SERVE
6 hoagie rolls
12 slices of provolone
DIRECTIONS
Preheat the oven to 450°. Rub the meat with olive oil and place it on a roasting tray. In a small bowl, stir in the salt, pepper, oregano and sage. Rub the spice mixture all over the meat. Roast for 20 minutes or until a meat thermometer registers 125° at the thickest part of the ribeye. Set aside on a cutting board to rest and lower the oven to 350°.
In the meantime, do just that: Place the roasting pan (with the meat dripping off) on the top burner of the stove and turn it to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute more. Add meat stock and Worcestershire sauce and bring to a simmer. Cook until slightly thickened, 8 to 10 minutes more.
When ready to serve, cut the meat into thin slices. Fill each roll with beef and cover with provolone. Bake until cheese is melted, 10 minutes.
Serve with jus on the side for dipping.