Ingredients:
3 tablespoons unsalted butter
1 medium onion
2 teaspoons fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
12 sweet rolls
10 slices of provolone cheese
14 oz grilled beef steak
1/2 cup unsalted butter
1 and 1/2 tablespoon dried onion soup
1 packet or jus broth mix
3 cups of water
Chopped parsley feathers, for garnish
Prepare:
Step 1
In a huge skillet on medium power, crumble brush. Add onions and cover the pot. Cook, mixing intermittently, for 12-15 minutes, until onions are tender and charred anyway and are not consumed. Add thyme, salt and pepper, mix until firm, remove salad and set aside. Heat oven 350 degrees F, Discard the rolls from packaging, leave them in salvageable form.
Step 2
Take a massive edge and cut the rolls so that the tops and base are insulated. Lay the base, cut sides into an 11" x 7" baking dish. Place half of the cheddar cheese on top. Add dinner burger. Put the onion on the face and spread it. Add the extra cheddar, then add the most noteworthy marks from the rolls on top. In a small bowl, combine onion soup mixture and rusk as one.
Step 3
I like to spread this mixture over the rollers to ensure it transfers similarly anyway you can basically pour the sauce over it. Cover with foil, you want to ensure the foil doesn't get to the top of the roll marks and plan for 25 minutes. Remove the foil and heat for an additional 5 minutes to brown the rolls. While the rolls are heating, prepare the regular smoothies for each filling cycle along with the water. Serve the rolls with an optional sprinkling of parsley and in its regular juices as an afterthought for dipping.
Enjoy!
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