This is one of those recipes that I ended up liking more then I thought I would.
1 pound of sliced roast beef a package of sliced mozzarella 4 hoagie rolls 1 cup of sliced onion 2 teaspoons of onion powder 2 teaspoons of garlic salt 2 teaspoons of minced garlic 2 teaspoons of salt and pepper 2 1/2 cups of beef broth 2 teaspoons of Worcestershire sauce 1 Tablespoon of butter 1/4 cup of Moscato Veneto white wine In a large pot over medium heat melt the butter and sauté the onions and minced garlic. Pour in the wine, Worcestershire sauce, and beef broth. Stir in the onion powder, garlic salt, salt and pepper. Ladle the onions into a bowl and set the aside. Bring the heat down and let the au jus simmer for 10 minutes. Take the pot off of the heat and place the slices of roast beef in to the au jus; let them soak for a minute, you may have to do this in batches. Slice open the hoagie bread and layer in the roast beef, sautéed onion, and mozzarella; do this with each bread roll. Save the left over au jus for dipping.