Directions

• Without separating rolls, cut each package in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef and cheese; replace top halves of rolls.
• In a small saucepan, melt butter; add Worcestershire sauce, horseradish, Dijon and rosemary. Drizzle over rolls. Cover and refrigerate at least 2 hours.
• Meanwhile, in a small saucepan, heat oil over medium-high heat. Add shallots; cook and stir until lightly browned and tender, 3-4 minutes. Add garlic, cook 1 minute longer.
• Add beef broth and wine; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain sauce through a fine sieve. Set aside.
• Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 10 minutes. Cover with foil; bake until cheese is melted, about 10 minutes longer. Serve with warm sauce.