I got this recipe from Rachael Ray's new TV show. It is so easy and so good. I have made many French Dip's, but this is by far the easiest and tastiest. You won't be disappointed.
- 1 wide baguette
- 2 -3 tablespoons extra virgin olive oil
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
- 1 small onion, Chopped
- 2 garlic cloves, 1 chopped, 1 crushed
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 sprig rosemary, chopped
- salt & pepper
- 1⁄2-3⁄4 lb sliced roast beef
- 6 slices provolone cheese
- Slice baguette open lengthwise. If you prefer you can leave one side together so it opens like a book.
- Transfer the bread to a cookie sheet and toast under the broiler until golden brown. The bread toasts very fast under a hot broil, do not leave it unattended.
- Rub cut side of toasted bread with crushed garlic clove and drizzle with a little olive oil.
- Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese.
- To make the dipping jus:.
- While the bread is toasting, heat a skillet over medium-high heat, add about 2 tbls. olive oil, onion, chopped garlic, tomato paste and rosemary. Season with a little salt and pepper.
- Cook this until the onion start to get soft, about 2 - 3 minutes.
- Add beef stock, bring to a simmer and cook for about 2 - 3 minutes to let the flavors come together and it will thicken up just slightly.
- Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread.
- You just want the beef to get heated through, remember the beef is already cooked.
- If you like an extra juicy French Dip you can dip the browned edge of the bread in the stock mixture before topping with the beef.
- Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese.
- This is all on one half of the bread, so when you put the sandwich under the broiler to melt the provolone do not include the "top" of the sandwich.