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French Dip With Italian Attitude

By Nicole McBride on September 21, 2006

Photo by * Pamela *

8 Reviews

Prep Time: 20 mins
Total Time: 26 mins
Servings: 3-6

Photo by * Pamela *

About This Recipe

"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."

Ingredients

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

Directions

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.
Enjoy.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (343 g)

Servings Per Recipe: 3

Amount Per Serving: %
Calories 911.6
Calories from Fat 349: 38%

Amount Per Serving: %
Total Fat 38.8g: 59%
Saturated Fat 16.6g: 83%
Cholesterol 101.8mg: 33%
Sugars 2.3 g
Sodium 2244.1mg: 93%
Total Carbohydrate 84.2g: 28%
Dietary Fiber 5.1g: 20%
Sugars 2.3 g: 9%
Protein 55.2g: 110%

Reviews

"Super easy and soo delicious! I did add in a tbs. of worchestershire sauce that another reviewer said and I used ketchup in place of the tomato paste. I didnt want to open up a can of it to waste most of it. This recipe makes enough for two large sandwiches for two people. So flavorful and we loved the au jus to dip it in! This is a favorite for sure and a super time saver for a great sandwich that tastes like you were cooking all day!"

By *pink* on June 11, 2009 | 887389
"Wow! Can't belive I forgot to rate this! I've made it a ton! This is really good. I found that you can use ketchup in place of the tomato paste just as easily so no opening a can for 1 tablespoon. Thanks for posting this recipe. It is in our rotation regularly!!"

By Lazy Chef 2 on January 29, 2009 | 799249
"htis makes a great sanwich. used italian style roast beef. tasted like just like the roast beef joint we go here in philly roastpork and roast beef joints abound each saying their the best!Now can make them at home,yes there is ajau mixes but too salty. Thanks for a good one"

By Chef #400783aka pat on February 03, 2008 | 572158
By Danielle LaPointe on March 28, 2007 | 391961
"I saw this recipe on the show and I also love it. I make it on a home made french loaf for the whole family. On the show she also added some worcestershire, though it's not listed on the recipe, it really makes a difference."

By ChelCBellC on December 18, 2006 | 347747
"Really enjoyed this, I however, put fresh minced garlic on each half of the baguette and next time I'll use even more garlic to give it more flavor. Really good though!"

By Sauce Lover on November 13, 2006 | 334524
"This sandwich was outstanding!!!! Absolutely wonderful! I'm not sure which was the best part---the parmesan on the toasted roll, the beef and provolone or the dipping sauce----maybe there was NO best part--perhaps it was the whole thing altogether! Whatever--this is one great sandwich! It will definitely be taking a regular spot in our menu plan! Thank You so much for posting this!"

By mickie49 on October 30, 2006 | 329292
"MMMMmmmmm! I saw this on the show and it looked so ooey gooey good and it was! I made this on two whole wheat sub buns and DH and I thought it was a really good sandwich. I will be making this one again! Thanks for posting :)"

By * Pamela * on October 20, 2006 | 325258