French Dip Sandwich - a Bit Zippy
photo by jwalenta
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 campbells beef consomme
- 1 cup water
- 2 garlic cloves (peeled and smashed)
- 1⁄2 teaspoon red pepper flakes (or to taste)
- 1 lb rare roast beef, thinly sliced from the deli (cooked)
- 8 slices provolone cheese
- 4 hoagie rolls
- 2 tablespoons horseradish, sandwich sauce or 2 tablespoons sweet-hot mustard
- 8 ounces white mushrooms, sliced
directions
- In a sauce pan, put beef consume, water, garlic cloves and red pepper. Cover. Let simmer for how ever long you want to. I do about an hour on the smallest burner on the stove on the lowest heat. Stir occasionally when the spirit moves you.
- Pre-heat oven to 350.
- Line a baking sheet with foil if you don't want to wash it when done.
- While the oven is pre-heating, saute the onion and 1/2 package of mushrooms in 1 TBS butter and 1TBS olive oil. Cook to your liking.
- Open up hoagie rolls and butter them with the horseradish or spicy mustard sauce.
- Turn up the heat a bit on your sauce pan liquid, the au jus, and add the roast beef. Let it warm in the liquid for about 3 minutes.
- Remove the roast beef from the liquid and start adding it to your hoagie rolls. Pile some of the onion/mushroom on top, then top with cheese.
- Pop in the oven for 7-10 minutes open face. I like it a bit crusty, so lean towards the 10 minute side if you like it that way.
- Spoon some of the au jus in a cup and serve with fries, chips, etc.
- It is SOOOO good ! You can do the au jus and onion/mushroom mix way ahead of time, so when it is time to eat you just build the sandwiches and pop them in the oven. Super easy.
- Enjoy.
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