Round 2 Recipe - Crispy Steak Sandwiches

• Reserved cooking liquid from Braised Beef Tacos
• 2 tablespoons canola oil
• 1 medium onion, sliced
• 4 tablespoons unsalted butter, softened
• 1 small loaf French bread, sliced on the bias into 8 slices
• Reserved 1 1/2 cups shredded beef from Braised Beef Tacos
• Reserved 1/2 cups Monterey Jack cheese from Spicy Fajita Soup

1. In a small pot over medium heat, add the reserved cooking liquid and cook until it is hot.
2. Add the canola oil to a saute pan over medium heat.
3. Add the onions and cook 20 minutes on medium-low to caramelize.
4. Butter 1 side of each slice of bread.
5. Layer the beef, onions, and cheese evenly over the plain side of 4 bread slices.
6. Top each with the other 4 slices of bread, buttered-side up.
7. Heat a grill pan over medium-high heat and grill the sandwiches until golden brown on both sides and the cheese is melted, 4 to 5 minutes per side.
8. Serve the sandwiches with the hot beef jus for dipping.

canola oil, onion, unsalted butter, bread, shredded beef

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-crispy-steak-sandwiches-recipe.html (may not work)