13 September 2013

15-minute French Dip Sandwiches

These are the easiest and yummiest French dip sandwiches. It only takes a few minutes, and bam! you have a warm, comforting, filling sandwich. Pair it with a salad and some fruit, and you've got a delicious meal.

When I buy roast beef for these sandwiches, I always get it from the deli section of the grocery store. No pre-packaged meat here! Have them cut it on their second-thinnest setting. Thinner is definitely better, but you don't want it so thin that the meat falls apart when you try to put it in the sandwiches.

And as for the rolls, if you spread the cut sides with a little butter and toast them on a skillet, it adds a wonderful flavor and crunch to the whole shebang.

French Dip Sandwiches
(Better Homes & Gardens, adapted)
1/2 large white or yellow onion, thinly sliced and separated into rings
1 clove garlic, minced
1 Tablespoon butter or margarine
2 cups beef broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 lb. thinly sliced cooked beef
4 French-style rolls, split

In a saucepan, cook onion and garlic in hot butter until tender. Stir in broth, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add beef, separating slices. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until meat is heated through.

Remove beef slices and onions from liquid. Arrange on rolls. Serve with individual dishes of broth mixture for dipping.

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