1 tablespoon plus 2 teaspoons vegetable oil
2 8-ounce thin cut sirloin steaks, at room temperature
Granulated garlic, to taste
Kosher salt and freshly ground pepper
3/4 cup ricotta cheese
1/2 cup shredded white cheddar cheese (about 2 ounces)
1/2 cup shredded provolone cheese (about 2 ounces)
1 large onion, halved and sliced
4 fresh crusty sub rolls, hinged
Horseradish Sauce (see below)
Au Jus Sauce (see below)Directions
Begin making Au Jus sauce at the bottom of the recipe first, so it has time to reduce.
Preheat oven to 350 degrees.
Heat 2 teaspoons vegetable oil in a cast-iron skillet over high heat until very hot. Season both sides of the steaks with granulated garlic, salt and pepper. Reduce the heat to medium high and sear the steaks until well browned, about 2 minutes per side for medium-rare to medium doneness. Remove from the skillet and loosely cover with foil. Meanwhile, mix the ricotta, cheddar and provolone in a bowl.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the onion and season with salt and pepper; cook, stirring, until the onion is soft, about 10 minutes. Transfer to a bowl.
Thinly slice the steaks against the grain. Place the four slit sub rolls on a lined baking sheet. Equally divide the steak amongst the four rolls. Place the sautéed onions overtop of the steaks. Divide the cheese mixture over the tops of the sandwiches. Place the baking sheet in the oven until the cheese mixture is melted and gooey.
1/3 cup sour cream
2 tablespoons mayonaise
1 tablespoon horseradish (more to taste)
pinch of salt
Mix all horseradish sauce ingredients together in a bowl. Serve with the sandwiches.
1 8 oz. can beef broth
3 beef bouillon cubes
1 tablespoon minced garlic
3 shots worchestire sauce
Mix all Au Jus ingredients together in a small sauce pan. Slowly simmer over medium or medium-high heat until reduced by half. Serve warm with the sandwiches.