French Dip Sandwiches
Piles of thin roast beef and melty cheese on toasted rolls with hot savory broth for dunking.
Ingredients (serves 4)
- 1.5 lbs beef roast
- 1 baguette
- 8 slices provolone
- 2 cups beef stock
- 1 onion
- 2 tbsp butter
- 1 tbsp Worcestershire
- 1 tsp garlic powder
- 1 tsp dried thyme
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Save this recipeInstructions
- 1
Slice the cooked or deli roast beef paper thin and slice the onion.
- 2
Melt the butter in a skillet over medium heat and cook the onion until soft and golden, about 6 minutes.
- 3
Bring the beef stock, Worcestershire, garlic powder, and thyme to a simmer in a saucepan, then dip the beef in to warm for 1 minute.
- 4
Split the baguette into 4 sandwich lengths and toast cut side up under the broiler for 1 minute.
- 5
Pile the warm beef and onions on the bread, top with provolone, and broil until the cheese melts, about 90 seconds.
- 6
Serve each sandwich with a cup of the hot broth for dipping.
