French Dip Sandwiches

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#10143

A great way to use up leftover roast beef, or pick up some from the deli. The beef is slowly heated in a rich broth and then piled on buns and served with the broth for dipping.

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

1 pound cooked roast beef, thinly sliced
2 beef bouillon cubes
1 1/2 cup water
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1 small bay leaf
4 (6-inch) French rolls, sliced

directions

Preheat the oven to 350 degrees F.

Place the sliced roast beef in a baking dish, overlapping the slices as needed.

Combine the beef bouillon cubes and water in a saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the bouillon cubes have dissolved.

Stir in the onion powder, garlic powder, oregano, thyme, and bay leaf. Mix well. Pour the mixture over the beef slices in the baking dish.

Place the baking dish in the oven and bake, uncovered, for 10 minutes at 350 degrees F or until the beef is heated through.

Turn the oven off. Place the French rolls in the oven to heat.

Discard the bay leaf. Transfer the meat to a plate. Strain the juices from the pan into individual au jus or custard cups.

Remove the rolls from the oven and divide the beef between them. Serve the sandwiches with the juices for dipping.

nutrition data

311 calories, 6 grams fat, 26 grams carbohydrates, 35 grams protein per serving.

reviews & comments

Hyon REVIEW:
March 9, 2021

Only change was to use beef broth instead of the bouillon/water combo. Otherwise made as written and loved it. Could also do it stovetop I think.

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