An easy way to start your week! Super easy to whip this up!
Before we go any further, I found out today that I believe Windows 7 presents a content pop up before you print. If you are trying to print a recipe, and wondering What The Heck Is Going On??? you might need to allow pop ups on this site (if using Win 7). Ok….let’s move on…..
I bought some rare roast beef at the deli on Saturday, and had it sliced very thin. Why buy rare? Part of this delicious sandwich is placing the meat in the beef consomme (warmed) so it absorbs the amazing flavor, but even with the temp on low, it will probably cook a little more. Starting with rare rewards you with super tender roast beef. If you want Philly Cheese Steak sandwiches, you can be sauteing some onions and peppers while preparing everything else, and when I make these, I use a little oil to start the saute process, but then season with some of the canned consomme and a little minced garlic.
I take a skillet and add some consomme on low, then add some garlic and onion powder. Heat on low and I shred or break up the meat with my hands….you want to really let it soak in the consomme, so just go low and slow. Meanwhile, toast your rolls lightly, and warm up consomme for dipping. (Make sure to buy canned consomme as it has a much richer flavor than beef broth)
Once the rolls are toasted, pile the meat on one side, and layer smoked provolone cheese on both sides of the roll. Pop it back in the oven on low, low broil and let the hot mess melt 🙂 Voila — really yummy!
Hope you enjoy!
French Dip Sandwiches
1 lb very thin rare roast beef
4 hoagie or sandwich rolls/buns
1 can beef consomme (or more for dipping)
Smoked provolone cheese
1/4 tsp garlic and onion powder
Warm consomme very low in skillet with 1/2 tsp onion and garlic powder. (suggestion: Warm up the consomme on low, and then just shut off the heat) Add beef to slowly warm and absorb the flavors. Meanwhile, slice rolls and toast face side up in broiler. Place meat on one side of roll, and layer both sides with cheese. Broil briefly to melt cheese. Delish!