Mushroom Beef Melts

Ingredients
1 tablespoon herb garlic butter
1/4 cup pre-diced red onions
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1 (17-ounce) package fully cooked beef roast au jus
1/2 cup port or Burgundy wine
1/2 cup reduced-sodium beef broth
1/2 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
4 slices Bakery Multigrain Bread
2 ounces extra-sharp Cheddar cheese

Steps
1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes, stirring often, or until onions begin to brown. Meanwhile, cut roast into bite-size pieces; reserve sauce for next step.
2. Stir wine, broth, pepper, and (roast) sauce into onion mixture. Reduce heat to medium; cook 5–7 minutes, stirring often, until liquid has reduced by half.
3. Combine cornstarch and water in small bowl until smooth. Slowly pour into sauce, stirring continuously, until blended. Bring sauce back to a boil, stirring often, or until sauce begins to thicken.
4. Reduce heat to low. Stir in roast; cook 1–2 minutes, stirring often, or until thoroughly heated. Place bread on serving plates; top with meat and sauce mixture. Grate cheese over top and serve.

(Recipe courtesy of Publix Aprons Simple Meals)