French Dip Sandwiches

When it’s been in the 20s all week, come Friday I want some comfort food. For me, this usually means carbs of some variety, so I thought I’d make one of my favorite sandwiches for us. Roast beef covered in melted provolone on garlic bread. TGIF.

French Dip Sandwiches
Serves 2
Just the Tip / Inspired by Rachael Ray

Here’s what I used:

• 1/3 pound rare roast beef, sliced thin
• 1 wide baguette (I used ciabatta)
• 2 tbsp extra virgin olive oil, plus some for drizzling
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 1 small onion, chopped
• 3 large cloves garlic, divided, 2 chopped, 1 cut in half
• 1 tbsp tomato paste
• 2 cups low-sodium beef stock
• 2 sprigs of rosemary leaves, minced finely
• salt, freshly ground black pepper
• 4 slices provolone cheese

Here’s what I did:

1. Preheat the broiler.
2. In a saute pan, heat the olive oil over medium heat. When warm, add the onions, garlic, and rosemary, season with a pinch of salt, and saute for 5 -6 minutes until starting to get tender. Squirt in the tomato paste and cook for another 5 minutes. Stir in the beef broth and bring up to a simmer. Season with a little salt and lots of pepper.
3. Slice the bread open lengthwise just shy of actually completely splitting it open; so you can open it like a book. Then cut the bread in half so that you have two “books.”  Place on a sheet pan and broil for a minute or so until lightly toasted (careful not to burn!). Rub each piece with the cut garlic and then sprinkle with the parmesan.
   
4. Once the bread is ready, pass each piece of roast beef through the broth for a few seconds to warm through. Pile onto the bread and cover with the cheese. Place back under the broiler to melt the cheese.
   
5. Serve along side the broth for dipping.

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