Beef & Onion Dip au Jus - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (186 g/6.6 oz)

Ingredients

	Metric	Imperial
Sure Slice Roast Beef, deli meat, 2 slices=56 g	1.2 kg	2 lbs 10.3 oz
Beef Broth, RTS, reduced sodium	750 ml	3 cups
Onions, fresh, sliced, cut into 1/4"	310 g	11 oz
Canola Oil	30 ml	2 Tbsp
Beef Au Jus, dry mix	33 g	1.2 oz
Water	780 ml	3 cups + 2 Tbsp
Bread, French Loaf, 18" loaf/454 g, sliced	2 each	2 each
Margarine, soft	63 g	2.2 oz
Garlic Powder	30 ml	2 Tbsp
Swiss Cheese, shredded	500 g	1 lb 1.6 oz

Preheat convection oven at 300'F/150'C.
Place roast beef deli meat in an insert pan and pour prepared low sodium beef broth over beef. Cover with lid/foil. Heat at 300'F/150'C in a convection oven for ~20 minutes or until internal temperature reaches 165'F/74'C held for at least 15 seconds. Hold at >140'F/60'C until ready to assemble sandwiches.
While beef is heating, slice onions into 1/2" slices. Heat a large skillet and heat oil on medium heat. Brown onions in skillet and cook until the onions are caramelized for ~10-15 minutes. Set aside.
Prepare Beef Au Jus according to recipe standard. Combine water and sauce mix in saucepan. Cook over medium heat, stirring constantly until sauce comes to a boil; simmer 1 minute. Hold at >140'F/60'C until service.
Cut the french baguette/or alternatively submarine bun lengthwise; cut into 3"/7.6 cm sections. Spread with margarine and sprinkle with garlic powder. Place on a baking sheet.
Broil bread until golden brown for about 2-3 minutes. Top a 3" slice of toasted baguette with 2 slices (48 g/1.7 oz) of roast beef and onions; sprinkle with 20 g/0.7 oz shredded swiss cheese. Broil until cheese in melted for 1-2 minutes. Transfer to insert pan with lid. Hold at >140'F/60'C until service.
Serve hot. Serve 1 each along with 30 mls of au jus portioned in a 2 oz dipping cup.

Serve with a tossed garden salad or caesar salad (sides not included in nutritional information).