Philly-Style French Dip

Remove the stem and seeds, then julienne 3/4 of the bell pepper; rough chop the final 1/4 and set both aside. Julienne 3/4 of the red onion; rough chop the remaining 1/4 and set both aside. Peel the garlic and squish it well with the flat of your knife. Set aside.

Mix together the horseradish, mayo and Dijon mustard in a small bowl and set aside.

For the Au Jus: In a small pot, over medium heat, saute the rough chopped peppers and onions and the garlic clove using the teaspoon of olive oil, just until the onion is getting translucent. Add either 1 sprig of fresh rosemary OR 1/2 teaspoon dried rosemary, the red wine and the beef broth. Season to taste with a few splashes of Worcestershire sauce, sriracha or Tobasco sauce, and salt and pepper. Let simmer while you finish preparing the rest of the ingredients.

In a skillet over medium heat, saute the julienned peppers and onions in 1 tablespoon of butter and 1 tablespoon of olive oil until the onions are just starting to caramelize, about 5 minutes. Season with salt and pepper to taste.

Soften the half-stick of butter and generously butter the sandwich rolls. Lay them out (all 4 halves, butter-side-up) on a sheet pan and toast under the broiler until golden brown. Spread all four halves (tops and bottoms) with the horseradish mix.

Add the thin-sliced roast beef to the au jus just long enough for the beef to heat up.

Arrange the bottom halves of the sandwich rolls on an oven-safe dish. Layer 4 ounces of meat on each sandwich. Top each sandwich with half of the peppers and onions. Arrange 4 ounces of the cheese of your choice on top of each sandwich, covering as much surface area as possible. Pop the sandwiches under the broiler just until the cheese is gooey. Top with the remaining bread and serve with a cup of the au jus for dipping.

These sandwiches are the perfect combination of a really nice French Dip and lovely Philly Cheesesteak. For a crowd pleasing dinner or lunch, serve with a tossed salad and a generous helping of sweet potato fries.