Quiznos Peppercorn Sauce Food

PEPPERCORN SAUCE

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

TOASTED STEAKHOUSE SANDWICH

Steps:

• Prepare the au jus dipping sauce: Melt butter in saucepan; saute onions until tender; add flour and stir; add contents of gravy mix packet then gradually whisk in water; allow to simmer while you make the sandwich.
• Prepare the "secret" sauce: Stir together alfredo sauce, mayonnaise, and your choice of onion salt or garlic salt; slice french bread with one horizontal slice to make a top and a bottom half; spread "secret" sauce evenly over both pieces of sliced bread.
• Place the prepared sandwich halves (open-faced) upon a baking sheet under the oven broiler for about 1 minute until the sauce is bubbly and the edges of the bread barely start to brown; remove from oven.
• Arrange thin sliced roast beef over both sandwich halves then sprinkle evenly with shredded cheeses; broil for another minute (still open-faced) until cheese is bubbly all over and starting to brown; remove from oven.
• Put sandwich halves together and return to oven to lightly toast (very, very briefly only) top and bottom of sandwich; remove from oven and slice sandwich into 5 even servings; provide 1/3 cup au jus with each serving.
• NOTE: I usually make this sandwich using one large loaf of bakery french bread ~ You could go with smaller baguette buns if you want yours to taste AND look like the Quiznos Steakhouse Dip Sandwich.