French Dip Sandwiches
(from Bethany’s recipe box)
Serves 4
If you have leftover jus from the roast, use it. Otherwise, make the Quick Jus (see related recipe).
WHY THIS RECIPE WORKS:
This French Dip Sandwiches recipe is our favorite way to use up leftover roast beef. For a quicker version of long-simmering jus, we enriched a blend of canned beef broth and chicken broth with browned scraps of beef, then thickened the broth with a little flour. The beefy jus is the perfect finishing touch for French Dip Sandwiches.
Source: Cook's Country October/November 2005
Ingredients
- 1 teaspoon olive oil
- 1 onion, halved and sliced thin
- 4 (6-inch) sub rolls
- 2 tablespoons unsalted butter, softened
- 4 cups thinly sliced leftover roast beef
- 1 cup jus, heated in small saucepan
- 4 slices provolone cheese, cut in half
Directions
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Position oven rack 6 inches below heating element and heat broiler. Heat oil in small nonstick skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until browned, about 7 minutes.
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Meanwhile, slice rolls in half lengthwise and spread interior of both sides with butter. Place on baking sheet, buttered side up, and broil until golden, 1 to 3 minutes. Remove top half of each roll.
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Using tongs, dip beef slices into hot jus and place about 4 slices beef on bottom half of each roll. Spoon onions over beef and arrange provolone on top. Broil until cheese has melted. Set top half of each roll in place and serve with extra jus for dipping.