Easy French Dip Sandwiches


10.5 oz can beef consommé
1 sweet onion; sliced
1 cup water
1 lb thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls; split lengthwise


Preheat oven to 350 degrees. Open the hoagie rolls and lay out on a baking sheet.

Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Saute sliced onions until caramelized. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat and onions on the hoagie rolls and top each roll with 2 slices of provolone.

Bake the sandwiches in the preheated oven for 5 minutes or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

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