French Dip Sandwiches

Name: French Dip Sandwiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 Hoagie Rolls; 1 tbsp Butter; 1 Shallot; 1 clove Garlic; 2½ cups Beef Stock; 1 tbsp Worcestershire Sauce; ¼ tsp Black Pepper; 600 g Deli Roast Beef; 120 g Provolone; ¼ tsp Salt

By Eatpace

Thinly sliced roast beef and melted provolone fill toasted rolls, with warm beef jus for dipping. Deli roast beef keeps the cooking time short.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 568; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Roast beef and melted provolone in toasted rolls, served with bowls of beef jus.

30 min

Method

7 steps Oven 400°F 10 min prep · 20 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Spread the cut sides of Hoagie Rolls with half the Butter and place cut side up on a sheet pan.

Cook

Step 2. Melt the rest of the Butter in a saucepan over medium heat. Add Shallot and Garlic; cook until softened, about 3 minutes.
Step 3. Add Beef Stock, Worcestershire Sauce, and Black Pepper. Bring to a simmer and cook until the flavors meld, about 8 minutes.
Step 4. Meanwhile, toast the rolls in the oven until the cut sides are lightly golden, about 5 minutes.
Step 5. Reduce the jus to low heat and add Deli Roast Beef, separating the slices. Warm until heated through, about 2 minutes; lift the beef out with tongs.
Step 6. Pile the beef on the roll bottoms and top with Provolone. Bake with the roll tops alongside until the cheese melts, about 3 minutes.

Finish & serve

Step 7. Taste the jus and add Salt as needed. Close the sandwiches and serve with the warm jus in small bowls for dipping.

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Tips

Swap it

Swiss cheese can replace the provolone.

Good to know

Keep the jus below a boil when warming the beef so the slices stay tender.

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