French Dip Sandwiches with Au Jus
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.)
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.
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)
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.
This was very good and will be a repeat on the monthly menu.