French Dip Sammies

I LOVE French dips as long as the au jus isn't too salty. I usually melt Provolone on top.
(serves 10)

1/2*-1 T. kosher salt
2 T. freshly* ground pepper
1/2 t. ground oregano
1/2 t. ground thyme
1 whole boneless ribeye loin, about 4-5 lbs. (you can also use sirloin)
2 large sweet* onions, sliced thin
5 cloves garlic, minced
1 whole packet French soup mix, dry
1 can beef consommé
1 cup low sodium* beef broth or stock
1/4 cup dry Sherry or white wine
2 T. Worcestershire sauce
1 T. soy sauce (I would use Ponzu Citrus Sauce*)
1 cup water
10 whole crusty deli rolls/sub rolls, toasted (I would use soft French*)
10 slices of Provolone* (optional)

Preheat the oven to 475. Tie the piece of meat tightly with a couple of piece of kitchen twine. Mix the S&P, oregano, and thyme, and rub it all over the surface of the beef. Place the beef on a roasting rack in a roasting pan, and roast it to med.-rare, about 20-25 min. until it registers 125 on a meat thermometer. Remove the meat to a cutting board, and cover it with foil. Return the roasting pan to the stovetop burning over med.-high heat. Add the onions and garlic, and stir them around for 5 min., until they are soft and golden. Sprinkle in the soup mix, then pour in the consommé, broth, Sherry, Worcestershire, soy sauce, and water. Bring to a boil, then reduce the heat to low. Simmer for 45 min., stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. Slice the beef very thin. Pile the meat and onions on the rolls, melt cheese on top, if using, and serve with the au jus.

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