Bistro Steak Subs

Bistro Steak Subs

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Bistro Steak Subs are big and squishy and warm and melty cheesy and so fantastic dipped in the easy au jus, all in 20 minutes.


  • 1 tablespoon butter
  • 2 garlic cloves, smashed & minced
  • 2 tablespoons ketchup
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 1 (12-ounce) can dark beer (sub in a good beef stock)
  • 1 pound (or more) thinly sliced rare to medium-rare roast beef, deli if fine
  • 6 slices provolone, if very thin, may want two per sandwich
  • 6 hoagie rolls, cut in half lengthwise


Melt butter in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté two minutes. Add ketchup, Worcestershire, basil, oregano, cayenne, and beer. Bring to a boil, reduce heat, and simmer briskly for two to three minutes, stirring frequently. Turn off heat.

Have rolls open and ready. Add roast beef to sauce, a little at a time, removing quickly to serve on the rare side or leaving a bit longer for more well done. Using tongs, pull the beef out, allowing excess moisture to drip back into the pan. Place on rolls and immediately top with cheese so it melts well.

Serve with a little of the additional sauce for dipping.


Slice leftover Roast Beef for an inexpsive option to deli meat.

Keywords: Beef, Cheese, leftover beef, provolone, Sandwiches, Bargain Meal of the Week

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