Roast Beef Sandwiches and Garlic Fries

Remember Simply Fit Mama?  She's delivered another successful simple kitchen favorite!  It was prepared and on the table in about 30 minutes tonight, made the house smell incredible and was devoured by every member of the family.

Au Jus
Ingredients:
1 Tbsp. extra-virgin olive oil

1 fresh clove of garlic, minced
16-32 oz of beef stock or broth (Use more of less depending on who much au jus you need)
1 Tbsp. of a good dried herb blend (I used Italian seasoning)

1/2 -1 Tbsp. Worcestershire sauce 

Sea salt and pepper, to taste

Directions:
In a small saucepan add olive oil and heat at a medium setting. Add the garlic and cook for 1 minute until you start to smell the garlic....be careful and don't burn it!  Add the remaining ingredients except the salt and pepper. Let simmer while you are putting the sandwiches together.  Right before serving taste and adjust salt and pepper as needed (I didn't add any extra salt and pepper...mine tasted fine without it.)

Roast Beef Sandwiches
Ingredients:
Thinly sliced roast beef (I bought 1/2lb of Sara Lee from the deli and it was more than enough for the four of us)
Provolone cheese (again, 1/2lb from Food Lion deli was more than enough)
Mayonnaise
Pepperoncinis (I sliced mine and got out the seeds to remove a little of the heat)
Bread
Directions:
Heat pan to medium heat.
Spread mayonnaise on bread, top with roast beef, cheese and a few slices of pepperoncinis.
Butter pan, put down sandwich - set something heavy on top to get a panini effect (I used our Dutch oven).
Cook until light brown and toasted then flip and repeat.


Garlic Fries
Ingredients:
Yukon gold potatoes (I used about 5 small-medium sized ones and we had a few fries leftover)
4 Fresh garlic cloves, minced (I used my food processor for this...it's my new friend)
2-3 Tbsp. Extra-virgin olive oil
2 tsp. sea salt
2 tsp. fresh cracked pepper
2 tsp. paprika
1 1/2 Tbsp. of a good dried herb blend (I used a Rosa Maria blend that is really for mixing with olive oil and using as a dip with bread)
Directions:

Preheat oven to 400 degrees. 

In a large mixing bowl combine garlic, olive oil, seasonings, and herbs. Rinse and scrub potatoes. Set aside. 

Leaving skin on, cut each potato in 4-8 wedges. It really doesn't matter if it's 4 or 8 just make them uniform in size. In a large mixing bowl combine garlic, olive oil, seasonings, and herbs. Place cut potatoes into mixing bowl and toss until all potatoes are coated with garlic/oil mixture.

Pour potatoes and garlic mixture onto a cookie sheet in a single layer. Place in a preheated oven for 30-35 minutes or until golden brown. 

Enjoy warm.