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
Just the Tip / Inspired by Rachael Ray
Here’s what I used:
- 1/2 pound rare roast beef, sliced thin
- 1 wide baguette (I used ciabatta)
- 2 tbsp extra virgin olive oil, plus some for drizzling
- 1/4 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
- 1/4 lb sliced provolone cheese
Here’s what I did:
- Preheat the broiler.
- 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.
- 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.
- 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.
- Serve along side the broth for dipping.