This is my quickest meal and I love, love, love it! I got it from my friend Heidi who brought me it when Grant was born. I use it whenever I need dinner on the table in five minutes and I have been gone all day so the crockpot is out. I never liked French dip before this (its the whole soggy bread thing...), but yum, that is all I have to say now.
East French Dip Sandwiches
From the kitchen of Heidi Ball
Deli Roast Beef, sliced for sandwiches
Beef Broth
Swiss or Provolone Cheese, sliced
Italian Seasoning
Rolls
Put beef broth in a pot, sprinkle on some Italian seasoning, bring to a boil. Turn the stove off, put the sliced roast beef in the pot and let warm for a few seconds. Create sandwiches with the rolls, beef, and cheese, and dip in the broth/Italian seasoning mixture.
I didn't list any amounts for the ingredients above because it depends on how much meat you want and for how many sandwiches you want. In general, 2 cans of beef broth match up well with half a pound of roast beef, but you could easily do more or less depending on your preferences. Just make sure you have enough broth to completely cover the amount of meat you put in. Also, you don't have to buy the meat at the deli counter. Pre-packaged roast beef works quite well as long as it is not the super cheap stuff. Super yummy with carrots and Kettle chips, and there is your dinner.
We made these this week. They were delicious! My kids loved them. We used Munster cheese. It was great!
ReplyDeleteI do this recipe on a baguette to get the stay crunchy bread when dipping.
ReplyDelete