The Science Nerd

French Dip – Quick and Easy

November 2, 2012

I love French Dip sandwiches.  I frequently get them at restaurants, but don’t often make them at home.   Well, this week, when planning my menu I decided to make French Dips one day for lunch.  And today was that day!  And they were pretty good – along with being super quick and easy.

Photo by Gayle Tabor

I started by putting some french fries in the oven to bake.  While they were cooking, I sliced an onion, placed it in a fry pan over low heat with a small touch of oil.  I let them cook for about 15 minutes, stirring every once in a while. In a sauce pan I put some beef broth, a teaspoon of Worcestershire sauce  and a few of the onion slices and let it simmer.

When the fries were almost ready, I toasted two sub rolls on a flat skillet   Then I heated up 4 slices of roast beef (2 for each sandwich) I heated them on one side for about 15 seconds, and when I flipped them over I covered them with slices of provolone cheese.  Once the cheese was good and melty, I transferred the roast beef and cheese to the sub rolls and covered with the cooked onions.  Put some fries on a plate and transferred the au jus to ramekins and that was it. Lunch was ready.

Ingredients (serves 2):

  • 2 Sub rolls
  • 4 slices roast beef
  • 3 slices provolone cheese
  • 1 onion sliced
  • 1 can beef broth
  • Worcestershire sauce
  • side of choice (fries, chips, salad, etc.)

Prep Time (for sandwiches): 15 minutes

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