French Dip Sandwiches with Au Jus

French Dip with Au Jus and fries

French Dip with Au Jus and fries

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.

Ingredients:

1 (10.5 oz) Can beef consomme

1 Cup water

1 pound thin sliced deli roast beef

8 slices provolone cheese

4 hoagie rolls.

Directions

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

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

warming the consomme and spices

adding the beef

adding the beef

beef warmed and ready to go

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

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)

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.

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5 Comments on “French Dip Sandwiches with Au Jus”

  1. Xandrea Says:

    Ok, thanks for the quick response 🙂 I am going grocery shopping after work and am going to pick up some for dinner this weekend because Giant has it on sale this week. Thanks again!

    PS. I’m gonna try the blondies too, yum yum.

  2. Matt Says:

    A nice touch with the au jus is to add some rosemary. Alternately, substitute it with french onion soup broth.

  3. Xandrea Says:

    Did the pound of roast beef make 2 good size sandwiches? Did you have left overs from it? I normally roast mine all day in the slow-cooker but this seems soo much easier. My fiance just eats a lot lol so I was curious if you think this makes enough for a big portion. Thanks 🙂

    • Angela Says:

      Matt put the meat in – I can’t remember if he used a pound or a half a pound. I think only a half a pound because we only made 2 sandwiches. I think it made a big sandwich. I wish I could slow cook it – but I don’t have one yet. This was super easy – I think it took a grand total of 15 mins or so to prepare and the fries took the longest.

      • Angela Says:

        He said we used 1/2 a pound the first time and then he made it again with the other 1/2. 1/4 a pound of meat each is pretty big – but I think his was bigger than mine. I feel like if you made the whole pound and didn’t use it all it would reheat pretty well.


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