French Dip Sandwhiches

These Easy French Dip Sandwiches make for a perfect quick family dinner.

Store-bought deli roast beef, cheese, onions, and homemade au jus for dipping. PERFECT!

While I am all for making meals that take way too much prep or cooking attention. However, on Tuesdays, I just don’t have the time, that’s why this recipe for French Dip Sandwiches is one of my favorite meals.

I just drop by the deli and find the rarest roast beef available because it is perfect for making French dips. I’ll let you guys in on little secret, I LOVE using Applegate Naturals. Their roast beef that tastes AMAZING!

My family is one that always has a habit of choosing the same sides each and every time with our go-to dishes. With these Easy French Dip Sandwiches, I make simple potato wedges. I can toss them in the oven when I am preparing our sandwiches and

they are ready when we are. I use whichever hoagie rolls I can locate but I prefer a tougher bread so sometimes I will just grab a loaf and slice it up to make the perfect sized hoagie sandwiches. Softer bread doesn’t always work best when dipping in the homemade au jus. If you plan to make these, be sure to keep that in mind when selecting your bread.

Traditional French Dip Sandwiches quite often call for Swiss Cheese. If you aren’t a big fan of Swiss you can use provolone or whichever cheese you prefer. The au jus is perfect for dipping your big ‘ol sandwiches. The beef flavor is there but not terribly strong. The consistency is perfect. I make one sandwich for each of us and pour the au jus into dipping bowls.

Ingredients/Instructions

Ingredients:

1 lb thin sliced Deli Roast Beef

1 Onion thinly sliced

32 oz Beef Broth

3 tbsp butter

1 1/2 tbsp Flour

1 tsp minced Garlic

2 tbsp Worcestershire

1/2 tsp Salt

1 tsp Black Pepper

4 Hoagie Rolls

8 slices Provolone Cheese

Instructions:

Melt butter in a large skillet over medium heat.

Add sliced onions, garlic and 1/2 tsp Black Pepper and sauté until tender.

Remove onions from skillet, leaving remaining butter in pan. Set onions aside.

Add flour to pan and 1-2 tablespoons of beef broth and scrape and stir to make a

paste,

Add Worcestershire and remaining broth and bring to a boil.

Reduce heat and simmer for 15 minutes.

Split rolls and toast lightly.

Add beef to pan and allow to warm for 5 minutes.

Place beef on bottoms of rolls.

Top each with sautéed onions.

Cover each with 2 slices of cheese.

Place in oven for several minutes to melt cheese.

Place tops on each sandwich and plate.

Fill ramekins/small bowls with juice from skillet and serve with sandwiches.

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