By MizzNezz on October 07, 2002
"Rare roast beef works best with these. That way they don't get too done in the hot broth."
Serving Size: 1 (358 g)
Servings Per Recipe: 4
"There you go again Inez with another super recipe!! Thanks this was so simple to whip up and we all really enjoyed this. DH brought home some fresh Panini rolls so we used those instead of the onion rolls...end result DELICIOUS!"
"This was excellent! We thought it was like a Philadelphia Cheesesteak sandwich. Next time I will sautee mushrooms with the onions."
"A new favorite in our household. So easy - I think "soaking" the roast beef is the key, making a flavorful, juicy sandwich. Have made as written, and also have made without the sliced onions - just depends on how many "extra" onions you prefer - fantastic both ways. For the bread we prefer to use a crusty artisan bread or ciabatta. A wonderful, satisfying quick dinner too! Definitely a keeper at our house."
"This is as good as a restaurant's french dip sandwich. The rare roast beef is certainly the way to go with this. I was a little confused that the pound of beef didn't make many sandwiches, until my husband admitted he'd been snacking on it for a couple of days. If you have meat lovers get a pound and a half!"
"YUM is the word. I've had this in my cookbook for some time, and noticed this weekend that the store in my neighborhood had deli Black Angus roast beef on sale this week. I used mini-sub rolls, and added only the broth from the soup and a little pepper since I had sliced plenty of fresh onions. I made one for each of us, but had to make one more for my husband and daughter to split. In other words, a big hit here! Very easy too.Had a salad on the side. Thanks for sharing this recipe!"