1 lb. Thinly Sliced Pork
1 lb. Thingly Sliced Steak
1 Onion, Thinly Sliced
Cremini Mushrooms, sliced
4-6 Cloved of Garlic, minced
2 Tbsp. Olive Oil
2 Tbsp. Butter
Salt
Freshly Ground Black Pepper
1 lb. Sliced Mozzarella
Arugula
Ciabatta or Sourdough loaf
Horseradish,
In a large skillet add the 1 Tbsp. olive oil and 1 Tbsp. of the butter. Add the onion, mushrooms, garlic. Season with salt and pepper. Saute until onions and mushrooms are slightly jammy about 4-5 minutes. Remove the onion mixture from the skillet and set aside.
Using the same skillet add the additional olive oil and butter. Saute the thinly sliced pork and steak. Season with salt and pepper. Allow the pork and steak to cook for 4-5 minutes. Remove from heat.
Smear a bit of horseradish on one side of the loaf. Add the beef and pork mixture and top with sliced mozzarella allow the mozzarella to toast onto the beef and pork for 5-8 minutes in a 350 degree F. oven.
Top with arugula and serve along side the au jus for dipping.
Four Peppercorn Au Jus
4 Tbsp. Butter or Beef Fat Drippings
1 1/2 Tbsp. All Purpose Flour
1/2 Cup Red Wine
2 Cups Beef Broth
1 Tbsp. Worcestershire Sauce
1 Shallot, finely minced
1-2 Cloved of Garlic, finely minced
2 Tsp. Beef Bouillion
1/2 Tsp. Dijion Mustard
2-3 Sprigs of Fresh Thyme
1 Tsp. Mushroom Umami Seasoning Blend
1 Tbsp. Freshly Ground Four Peppercorn Mix
In a skillet, add the butter or beef fat drippings. Add the shallots, garlic, and saute for 3-4 minutes.
Whisk in the flour until it is incorporated and simmer for 1 minute. Add the red wine and whisk constantly to prevent lumps. Simmer for about 2 minutes (the mixture will thicken). Whisk in the beef broth and let it simmer for another 2-3 minutes until slightly thickened.
Add the remaining ingredients, return the mixture to a boil, reduce the heat to a slow simmer, and simmer uncovered for another 15 minutes. The liquid will reduce.
Remove from heat and discard thyme sprigs. Serve along side the philly french dip sandwich. Enjoy!