Matt loves french dip sandwiches, and always requests we make them - or go to a place that has good ones. One night he was thinking out loud about how he wanted one, and I said find a recipe, go to the store and get the stuff and I will make it. So he did.(Recipe from Allrecipes.com) I have never actually had them - maybe a bite of Matt's. These were very easy and very good. Makes for a really easy dinner. Typically when you make this you roast the beef in a slow cooker for a day so that it is very tender. I don't have a slow cooker- and we didn't decided on this until 7pm so a day of roasting wasn't possible anyway.
1 (10.5 oz) Can beef consomme
1 Cup water
1 pound thin sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls.
Preheat oven to 350 - open hoagie rolls and lay out on baking sheet (we used the small toaster oven - and buttered the bread a little before toasting.)
bread with butter for toasting
heat beef consomme and water in a medium saucepan over medium- high heat to make a rich beef brother. ( We added garlic salt - though garlic powder will be used next time the consomme was salty enough, onion powder and pepper to season) Place the roast beef in the broth and warm for 3 mins.
warming the consomme and spices
Matt adding the beef
beef warmed and ready to go
Arrange meat on the hoagie rolls and top with 2 slices of cheese ( we added the cheese to the rolls half way though toasting so the cheese would melt to the bread)
melted and toasty
Bake the sandwiches in oven for 5 mins or until the cheese just begins to melt ( we skipped this as we had already melted the cheese)
Serve sandwiches with small bowls of the leftover broth for dipping.
meet piled on and sauce for dipping. (this was Matt's with extra meat)
This was very good and will be a repeat on the monthly menu.