French Dip Sandwiches

I’ve been working pretty hard to post some healthier, lighter recipes.  Today I’m settling for fast and satisfying.  As with most recipes, your food is only as good as your ingredients.  If you choose some prepackaged, processed roast beef the resulting sandwich will be mediocre at best.  Sorry to sound like a food snob, but the quality really does make a difference.  Go to a good deli and get some real roast beef, have them slice it for you so it’s not too thin.

  • 3 C. beef stock, I used Kitchen Basics
  • 1 shallot, chopped
  • 1/2 t.dried thyme
  • 1/2 t. garlic power
  • 1/4 C. soy sauce
  • 1/4 C. sherry
  • 4 Hoagie rolls
  • butter or margarine
  • 1 lb. sliced roast beef

In a saucepan, bring the beef stock to a boil.  Add the shallot, thyme, garlic powder, soy sauce, and sherry.  Reduce the heat and simmer for 30 minutes.  The stock will reduce by about 1/3.  Meanwhile, heat a nonstick skillet to medium.  Spread some softened butter or margarine on the cut sides of the hoagie rolls and place them cut side down into the skillet.  Grill until toasted and golden brown, about two minutes.  Place the roast beef into the skillet with the stock and heat through, about two or three minutes.  Remove the beef from the stock with tongs and place on the bun.  Serve with dipping bowls of stock and lots of napkins.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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2 Responses to French Dip Sandwiches

  1. Grandma Karen says:

    Once again, my mouth is watering for one of your meals and this looks really tasty!

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