Recipe Background
There are classic sandwiches, and then there's The French Dip. Mmmm, this is bistro lunch fare like you wouldn't believe! Buttery, toasty French rolls, smeared with tangy cream cheese and melty provolone, envelop savory roast beef simmered in beef consommé for an extra rich and meaty flavor. Of course, The French Dip would be incomplete without more beef consommé on the side for dipping! Other classics can't compare!
There are classic sandwiches, and then there's The French Dip. Mmmm, this is bistro lunch fare like you wouldn't believe! Buttery, toasty French rolls, smeared with tangy cream cheese and melty provolone, envelop savory roast beef simmered in beef consommé for an extra rich and meaty flavor. Of course, The French Dip would be incomplete without more beef consommé on the side for dipping! Other classics can't compare!
Ingredients
- 1 (21-ounce) container condensed beef consommé or beef broth
- 1 (1-ounce) envelope onion soup mix
- 1 pound deli Italian roast beef sliced
- 4 French rolls split
- 4 tablespoons cream cheese
- 8 slices provolone cheese or Swiss cheese
Directions
- Preheat the broiler to the high setting.
- In a saucepan over medium heat, add the beef consommé and the onion soup mix and stir to combine.
- Bring the au jus to a boil.
- Add the sliced roast beef to the saucepan and simmer it in the au jus until heated through, about 5 minutes.
- On the cut-sides of the bottoms of each of the French rolls, spread 1 tablespoon of the cream cheese.
- On the cut-sides of the tops of each of the French rolls, add 2 slices of the provolone cheese in an even layer.
- Place the French rolls, cut-side up, on a baking sheet.
- Broil the French rolls until the provolone cheese has melted, about 2 minutes.
- Using tongs, pull the roast beef slices from the au jus and add them evenly to the bottoms of the French rolls.
- Replace the roll tops, cheese-side down, on top of the roast beef slices.
- Serve the sandwiches with the warm au jus.
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