Step

• Step 1

  Take leftover steak and slice thinly. Set aside.

  Ingredients

  • 3 Pound steaks, cut of your choice

• Step 2

  Au Jus: Set a medium saucepan over medium heat. Saute the shallots and garlic in the olive oil and butter until caramelized lightly, 7 to 8 minutes. Add the flour and mix together to form a loose paste. Deglaze with the brandy and whisk in the demi-glace, Worcestershire sauce, and beef stock.

  Ingredients

  • 1/2 Cup finely chopped shallot

  • 2 Clove garlic, minced

  • 1 Tablespoon extra-virgin olive oil

  • 1 Tablespoon unsalted butter

  • 1 Tablespoon all-purpose flour

  • 1/4 Cup brandy

  • 1/4 Cup Demi-Glace

  • 1 Tablespoon Worcestershire sauce

  • 3 Cup beef stock

• Step 3

  Bring to a boil, then reduce the heat and simmer for 25 minutes. Remove from the heat.

• Step 4

  Strain the broth to remove the garlic and shallots and return the liquid to the pot. Add the butter to melt and distribute it through the sauce. Season with salt and pepper to taste. Keep warm.

  Ingredients

  • 1 Tablespoon chilled butter

  • 1 Teaspoon salt

  • 1 Teaspoon pepper

• Step 5

  Horseradish Mayo: Combine all the ingredients in a medium bowl. Refrigerate.

  Ingredients

  • 1/2 Cup sour cream

  • 1/2 Cup mayonnaise

  • 1 Teaspoon lemon, juiced

  • 1/2 Cup prepared horseradish

  • 1 Teaspoon garlic, minced

  • 1/2 Teaspoon salt

• Step 6

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 7

  Combine the soft butter with the minced garlic. Brush the cut sides of the ciabatta rolls with the butter and toast them on the grill on both sides until crispy. Smear with horseradish mayo.

  500 ˚F / 260 ˚C

  Ingredients

  • 1/2 Cup butter

  • 2 Clove garlic, minced

  • 6  Rolls, ciabatta

• Step 8

  To assemble each sandwich, pile the meat onto the bottoms of the ciabatta rolls, top with cheese and serve with au jus on the side for dipping. Enjoy!

  Ingredients

  • 6 Slices pepper jack cheese