Recipe courtesy of James K Jones from Kairos Kafe
For 4 Sandwiches_
1 pound shaved roast beef (from the deli counter)
1 Medium Sweet or Vidalia Onion, sliced
4 Hoagie Rolls
2 tablespoons Olive Oil
Sea Salt & White Pepper to Taste
1 tablespoon Beef Broth
2 tablespoons Chopped Fresh Italian Parsley
**Pepper Jack Cheese Sauce (See Recipe Below)
Cut Roast Beef into thin strips. Preheat sauté pan, and add 1 tablespoon of olive oil. Add Roast Beef, onions, and beef broth. Sear until onions are golden brown. Salt and Pepper to taste.
Slather the insides of the Hoagie Rolls with Olive Oil and brown in a pre-heated sauté pan until golden brown. Transfer to a plate and fill with Roast Beef Mixture. Smother with Cheese Sauce and sprinkle Italian Parsley over the sandwich. Enjoy!
** Pepper Jack Cheese Sauce
2 Cups Heavy Cream or Milk
1 can condensed, unsweetened milk (preferably Carnation)
1 tablespoon diced onions
1 tablespoon minced garlic
1 pinch fresh cracked white pepper
1 pinch sea salt
1 pinch celery salt
2 cups Pepper Jack Cheese, cut into cubes
2 cups of your favorite Shredded Cheese (I use mozzarella & parmesan)
1 Tablespoon Unsalted Butter
1 Tablespoon Flour
1 Tablespoon Olive Oil
In a medium saucepan add olive oil and heat up. Add onions & garlic and cook until onions are translucent. Be careful not to burn the garlic. Add Heavy Cream, Milk, salt. White pepper, & Celery Salt. Bring to a boil, stirring constantly. Add pepper jack and shredded cheese. Stir Until Cheese is melted.
In a separate saucepan melt butter, and gradually whisk in flour to form a smooth roux. Add to cheesesauce, stir until there are no lumps, and simmer for about 5 minutes.
If you are pressed for time: get a can of cheddar soup, add ½ cup heavy cream, 1 can of condensed milk, the seasonings and cheeses from this recipe and bring to a boil, whisk, and you have a quick cheesesauce.
GDA Cooking - October 6, 2010