Ingredients:

Sandwiches

• 1 long French baguette

• 1 and 1/2 pounds medium rare skirt steak or roast beef thinly sliced

• 10 ounces Gruyere cheese grated

Au Jus

• 3 Tablespoons unsalted butter

• 1 teaspoon fresh thyme leaves finely chopped

• 3 large yellow onions peeled and thinly sliced

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon red pepper flakes

• 2 cups beef stock

• 1/2 teaspoon cornstarch (or arrowroot starch)

• 1 teaspoon water

Instructions:

Make Steak

1. Season steak with olive oil, salt and pepper

2. Grill for about 3-5 minutes on each side until medium rare.

3. Thinly slice and set aside.

Toast the Bread

1. Set your oven to broil and slice the baguette in half.

2. Add cheese to bread and broil in oven until bread is toasted and cheese is bubbly.

Make the Au Jus

1. In a large skillet, melt the butter over medium heat. Add the thyme and onions, stir well to coat, stirring occasionally, for about 20 minutes, or until soft and golden in color.

2. Add the crushed salt, pepper, and crushed red pepper and stir to combined. Cook for 3 to 4 minutes, stirring occasionally.

3. Add the beef stock and increase the heat to medium-high. Allow the mixture to come to a boil, then reduce the heat to a simmer and cook for another 5 minutes. 

4. Mix the cornstarch with a teaspoon of water to form a slurry, then add it to the onion mixture. Cook for another minute or two, allowing the au jus to thicken up just a bit. 

5. With the heat still on simmer, use a slotted spoon to scoop the onions out of the broth, and place them in a large serving bowl. Divide the au jus into individual ramekins for dipping.

Assemble Sandwiches

1. Add the onions from the Au Jus to the sandwiches and place back in the oven until warmed.

2. Serve with fries or favorite side and enjoy.