1 large onion, sliced and separated into rings
1 clove garlic, minced
1 tablespoon butter
1 14-ounce can beef broth
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
12 ounces thinly sliced cooked roast beef
4 French-style rolls, split
In a large saucepan cook onion and garlic in hot butter until tender. Stir in broth, oregano, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Add beef and return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more until beef is heated through.
Remove meat and onion from broth mixture and arrange on rolls. If desired, serve with dishes of broth mixture for dipping.
***Personal Note: I used yellow onions because of their sweetness; I used Oscar Meyer sliced roast beef from the lunchmeat section of Meijer - it was perfect!; I also used hoagie rolls from the bakery. I served our sandwiches with sides of au jus.