A french dip sandwich is a very straightforward old school sandwich that I had never considered making at home until this week. If you ask the chefs on YouTube, they'll show you how to roast a giant chunk of beef and bake your own rolls. I, and presumably you, am not interested in doing that. I can offer you a sandwich that's at least 90% as good as the all day effort version, takes just a few minutes, and only dirties one pan.
Ingredients
- 1-2 pounds (most of a kg) of the best roast beef your local deli counter sells, sliced thin
- 1 large onion chopped into small pieces with butter or oil to saute.
- Sliced Provolone cheese
- 4 large crusty rolls or 2 small loaves of bread halved
- 1 tsp (5 mL) Better than Bouillon - Roasted beef flavor
- 8 oz (250 mL) hot water
- Salt/Pepper/dry herbs/creamy horseradish sauce/literally anything you can think of
Directions
- Preheat oven to 350F. That's like the "once upon a time" of recipes.
- At my grocery store, they sell loaves of bread that still need 10 minutes of baking to finish. If you can't find those, buy rolls or any bread with a nice crusty outside. Put them on a cookie sheet in the oven for a few minutes until the middle is hot.
- Heat butter or oil in a large skillet or saute pan. Add onion and salt. Cook over medium heat to soften or higher heat to add some color.
- Add roast beef and provolone to skillet.
- When cheese is melted and meat is warm, transfer to bread.
- Mixing the water and bouillon listed will give you about what a restaurant would serve 4 people. Adjust the volume and intensity as desired.
bon appetit
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