French Dip With Italian Attitude

Recipe by Nicole McBride
READY IN: 26mins




  • 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.