Ingredients

• 3 tablespoons unsalted butter, divided
• 1 3/4 cups beef broth from a box
• 3/4 cup black/tan beer
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh rosemary leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper, divided
• 2 1/2 cups thinly sliced yellow onion
• 1 1/2 cups thinly sliced apple
• 1/2 teaspoon salt
• 12 ounces shaved pastrami
• 8 slices pumpernickel bread
• 4 ounces thinly sliced sharp white Cheddar

Au Jus Directions

1. To make the jus,
2. Melt 1 tablespoon butter in a medium sized saucepan, over medium-low heat
3. Whisk in beef broth, beer, garlic, rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer.

Assembly Directions

1. In a large cast iron skillet, melt 2 tablespoons butter over medium-high heat.
2. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and cook for 7 to 8 minutes, stirring frequently, until light golden brown and tender; remove from skillet and set aside.
3. Divide pastrami equally between 4 slices of bread;
4. Top with apples and onions, and white Cheddar cheese.
5. Top with remaining bread slices.
6. Cook on a panini press until done. Divide  into 4 small bowls, and serve with panini for dipping.