Recipe: Tahoe Joe's Knife and Fork Sierra Mountain Dip (steak sandwich with au jus)

Knife and Fork Sierra Mountain Dip
Source: News 10 ABC, Sacramento / Food
From: Tahoe Joe's

FOR THE AU JUS:
9 quarts water
1 pound beef base
1 yellow onion, quartered
4 ribs of celery, halved
1 carrots, halved
2 garlic cloves, peeled
1 bay leaf
1 teaspoon whole peppercorns
FOR THE STEAK:
8 ounce sliced Joe's Steak
1 each french Roll
1 ounce melted butter
2 ounces shredded jack cheese
6 ounces fries
4 ounces Au Jus
2 ounces horseradish Sauce (sour cream & horseradish)

DIRECTIONS FOR AU JUS:
Clean all vegetables. Add water and beef base to stock pot. Mix using a wire whip until base is dissolved.

Add bay leaf, whole black peppercorns, and peeled garlic. Cut yellow onions, celery and carrot, add to stockpot. Bring to a boil over high flame, stirring occasionally with wire whip. Reduce flame to low and simmer for 3 hours.

Skim all clear fat with a 4 ounce ladle. Discard. Use immediately or freeze for use later.

FOR THE STEAK:
Place sliced Joe's Steak in Au Jus. Let heat for approximately 3 minutes.

While the meat is heating, butter one French roll and toast on flat griddle.

After three minutes remove steak from au jus and drain. Place toasted roll, open face. Position sliced steak on the bun. Top meat with jack cheese and place under broiler. Melt cheese but do not brown.

Once melted place one soup cup with au jus next to sandwich. Place horseradish in a small souffle.

Add hot fries to the plate.