French Dip Sandwiches

On days when I just want to make something quick, I run to the deli for some tasty roast beef and I make French Dip sandwiches.  These are satisfying sandwiches that are good for lunch or dinner.  Taking mere minutes to make, they are great any night of the week.

French Dip Sandwiches

4 servings

Ingredients

1 lb. thinly sliced good quality Roast Beef from the Deli (I prefer Dietz & Watson or Boars Head brand)

4 slices Provolone, Mozzarella OR Swiss cheese

1 - 10.5 oz. can Beef Consommé

1/2 cup Water

1 teaspoon dried Thyme

1/2 teaspoon dried Rosemary

French baguette or other crusty type bread (soft bread will not hold up and get mushy)

For Topping

6-8 small Portabella Mushrooms, sliced

4 slices of a sweet Onion

small Garlic clove, minced

1 tablespoon Butter

1 teaspoon Olive Oil

Note:  I load my sandwich with the mushroom topping but leave my son's sandwich plain.  How much topping you add (if any) is solely based on individual preference.

Directions

1.  In a saucepan, on medium heat, add beef consommé, water, thyme, and rosemary.  Reduce heat to low and keep at a low simmer.

2.  Meanwhile, heat butter and olive oil in a frying pan, then add onions and mushrooms.  Sauté for 3-5 minutes or until onion has softened and started to caramelize.  Add the garlic and sauté for another minute.  Turn off heat.

3.  Drop 1/4 of the meat in the broth and gently stir until the beef has heated through and almost all of the pink has gone.  This only takes about 20 seconds!

4.  Cut bread into serving size lengths, about 4 inches long and then down the middle.  Add a slice of cheese, the warmed meat and add mushroom topping.

5.  Repeat steps 3 and 4 until all sandwiches are made.

6.  Serve with remaining broth in ramekins for dipping.

Enjoy!

I like to serve my French Dip sandwiches with a side of sweet potato fries....oh, so yummy!