Roast Beef Dip Sandwiches with Onion Jus

What you need

• 900 g (2 lb) top sirloin roast
• 2 tsp salt
• 1 tsp black pepper, coarsely ground
• 2 tbsp vegetable oil
• 2 yellow onions, thinly sliced
• 3 cloves garlic, minced
• 4 sprigs thyme
• 500 ml (2 cups) beef stock
• 1 tbsp Worcestershire sauce
• 4 French rolls, about 20 cm (8 in) long
• 30 g (2 tbsp) butter, softened
• 8 slices provolone

Method

Restated from the original video

1. 1

   Take the roast out of the fridge 30 min before cooking. Pat it dry and rub it all over with the salt and pepper.

2. 2

   Heat the oven to 180 °C (350 °F).

3. 3

   Heat the oil in an ovenproof skillet over medium-high heat. Sear the roast on all sides until browned, about 8 min in total.

4. 4

   Roast in the oven until a thermometer in the thickest part reads 52 °C (125 °F) for medium-rare, 35-45 min. Add 5-8 min for medium.

5. 5

   Move the roast to a board, tent loosely with foil and rest for 15 min.

6. 6

   Set the skillet over medium heat. Cook the onions in the pan drippings until soft and golden, 8-10 min, scraping up the browned bits.

7. 7

   Add the garlic and thyme and cook for 30 seconds.

8. 8

   Pour in the beef stock and Worcestershire sauce and simmer until reduced by a third, about 10 min. Strain the jus into a pot, keeping the onions aside, and discard the thyme stems.

9. 9

   Slice the roast across the grain as thinly as possible. Stir any juices from the board into the jus and keep it hot.

10. 10

    Split the rolls, spread with butter and toast cut side up on a tray at 180 °C (350 °F) for 5 min.

11. 11

    Pile the beef, onions and provolone into the rolls. Return to the oven for 2-3 min until the cheese melts.

12. 12

    Serve with small cups of hot jus for dipping.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.