Dees Philly French Dip

Submitted by Dienia B.

"I made this up from a combo of different recipes."

 

• Ready In: 14mins
• Ingredients: 7
• Serves: 2

ingredients

• 4.92 ml butter
• 118.29 ml onion, chopped
• 59.14 ml bell pepper, chopped
• 113.39 g roast beef, shaved
• 118.29 ml cheese
• 2 hoagie rolls
• 118.29 ml au jus sauce, hot

directions

1. Heat butter.
2. Add onion and bell pepper.
3. When softened add beef on top; place cheese on top of beef.
4. Cover; cook until cheese has melted.
5. Place on a hoagie bun.
6. Dip in aus jus to eat.

Reviews

[Realtor by day, Chef by night]

My husband and daughter really liked these sandwiches. I had some really nice Italian rolls to put them on too. It made such a tasty simple dinner for a really hot night.

 

[Lavender Lynn]

So easy and good. My kids all loved this. Made for PRMR.

 

[KateL]

More a concept than a recipe. I made this twice. I chose provolone cheese both times - perfect for this combination! The first time, I bought deli meat and dry au jus mix; it was fast, but it reminded me of a turnpike eatery sandwich. Tonight, I made Recipe#471181 #471181 with elk tenderloin, and used the juices with slightly modified Recipe #198876 #198876. Tonight, we dined! The ingredients are listed generically, so it was up to me to select the cheese and the au jus; my rating system says 3 stars when I would modify the recipe to make it again. The first night, I had difficulty removing the cooked onion/pepper-beef-cheese from the pan to transfer to the bun. Tonight, I pulled out another pan to warm the beef and melt the cheese; it was easier for me to get everything to the sandwich. I used hot dog rolls on night one, and thin-sliced Pepperidge Farm sandwich bread on night two; I'm sure the hoagie rolls would have tasted much better, but I had too much bread on hand already. (I did not factor the bread into the recipe's review.) All in all, tonight took about 50 minutes, but it was time well spent. To get desired results, I had to bring my own resources to the recipe.