1 striploin steak, seasoned with a little salt and pepper

1 hoagie roll or small baguette, sliced vertically


Grated swiss or mozzarella cheese

Oil to sauté

For the Guinness Au Jus:

1 medium onion, peeled and thinly sliced

2 cloves garlic, thinly sliced

½ cup Guinness

½ cup beef broth

Few dashes Worcestershire sauce

½ tsp brown sugar

Salt and black pepper

1 tbsp oil  


  1. Heat the oil in a large frying pan over high heat, cast iron if possible.
  2. Add the steak and sear on both sides, approximately 3 – 4 minutes per side depending on thickness and preferred temperature of steak. Remove from the pan and let rest.
  3. Preheat the oven to the broil setting.
  4. Meanwhile make the jus: Add the oil to the same pan. Add the onions and cook for 30 seconds. Add the garlic and cook for a few more seconds.
  5. Add the Guinness to the hot pan with the onions and garlic and deglaze the pan, stirring as you add the Guinness. Add the beef broth, Worcestershire sauce, sugar, salt and pepper. Let cook for a few minutes. Reduce heat and let simmer for a few minutes. Remove the onions from the sauce and set aside.
  6. Place the split bread roll on a baking sheet. Spread the bottom half with some mayonnaise.
    Slice the steak into thin slices, cutting against the grain. Place the slices in an even layer over the mayonnaise. Top with the onions, then cover with an even layer of grated cheese.
  7. Place in the preheated oven to broil for approximately 2 minutes, just until the cheese melts and bread is lightly toasted. Strain the jus into a serving bowl.
  8. Remove the sandwich from the oven and cover with the top half of the bread. Cut diagonally and serve with the au jus for dipping.

Watch the Video