Reheating Instructions:

1. Preheat oven to 350 degrees

2. Remove the sliced short rib from the vacuum sealed bag and leave in metal pan or spread out on a cookie sheet lined with tin foil or parchment paper

3. Place the short rib in the oven, once the oven has come to temp

4. Reheat the short ribs for 20-35 minutes, making sure to stirp the steak half way through

5. While the steak is cooking in the oven, remove the peppers and onions from the vacuum sealed bag and leave in metal pan or spread out on a cookie sheet lined with tin foil or  parchment paper

6. About 10-15 minutes into cooking the short ribs, add the peppers and onions to the oven to reheat

7. Reheat the peppers and onions for 10-15 minutes

8. Meanwhile, reheat the cheese sauce and au jus

9. To reheat the cheese sauce, partially remove the lid from the cheese sauce and place in the microwave for 1 minute and 30 seconds making sure to stir half way through

10. You can also reheat the cheese sauce on the stove in a small sauce pot over low heat making sure to stir occasionally until ready to eat

11. To reheat the au jus, partially remove the lid from the container and place in the microwave for 1 minute and 30 seconds

12. You can also reheat the au jus on the stove in a small sauce pot over medium low heat making sure to stir occasionally until ready to eat

13. Meanwhile, if you'd like the French bread warm/toasted follow these steps

14. Butter each half of the French bread, on the cut side

15. Heat a large non stick pan on medium high heat

16. Add the French bread to the pan pan, cut side down, over medium high heat

17. Once golden brown, remove the buns from the pan, about 1-2 minutes

18. Remove the steak and the peppers and onions from the oven 

19. We recommend topping the toasted French bread with the steak, peppers and onions and either topping with sliced provolone, the warmed cheese sauce or both

20. Serve with warmed au jus and chips

21. Enjoy!

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