Dissolve sugar and yeast in the warm water. Let this proof. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and should be slightly sticky. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down for just a couple of seconds. Repeat a couple of times. Then turn dough onto a floured surface and divide into six equal parts. Roll each ball into a long strip don't worry about getting it too thin, it will rise quite a bit. Pinch the bottom of the loaf puling the top and sides tight, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal or lightly oil, allowing room for them to rise. With a sharp knife, cut 3 gashes at an angle on the top of each. Allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). Bake for 15-20 minutes at 375 degrees.
2 tablespoons butter
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone/swiss cheese
In a large skillet, melt the butter, add the onion and cook until softened and golden. Stir in the garlic and oregano and cook for a minute. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper. You can add the cheese in the pan or place them on after you put the meat on.
Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes.
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