Yield: 24 servings
Ingredients:
1/2 cup DFS vegetable oil
4 lbs. DFS onions, sliced
DFS salt & pepper, as needed
1-1/2 cups Hellmann’s Mayonnaise
1-1/2 cups Grey Poupon dijon mustard
1 tsp. DFS fresh garlic, pureed
24 DFS beef ribeye roll steaks, 8 oz. (item# 143498)
48 Pillsbury Rudi French bread slices
3 lbs. DFS Gruyere cheese, shredded
2 qts + 1 cup Knorr prepared onion soup mix, hot
Directions:
1. To make caramelized onions: Heat oil in rondo. Add onions and cook over low heat, stirring often, until onions are caramelized. Season with salt and
pepper. Cover and hold for serving. Yield: 6 cups
2. To make Garlic Aioli: In bowl, mix ingredients until thoroughly blended; cover and refrigerate. Yield: 1-1/2 cups
3. For each serving to order: Grill or panbroil one steak to desired doneness. Season with salt and pepper. Toast or grill 1 side of 2 bread slices. Spread
each toasted side with 1/2 tablespoon Garlic Aioli. Please steak on toasted side of one bread slice. Top with 1/4 cup caramelized onions and second
bread slice, toasted side down. Sprinkle top of sandwich with 2 ounces cheese; melt under salamander until bubbly and golden brown. Plate and serve
with 3 ounces onion jus in ramekin.
Recipe provided by the National Cattlemen’s Beef Association