In today’s post: Make the easiest ever French Dip sandwiches using a loaf of french bread! This is a delicious dinner the whole family will love – and you can have it on the table in under 20 minutes.
After cooking dinner most every night for over twenty years, I’ve tried a lot of new recipes. Sometimes it turns out great, and we find something we love, and other times it’s a disappointing waste of time that make me wish I’d just made one of our old favorites instead.
French Dip Sandwiches are definitely one of our old favorites, but a good friend recently clued me in to an easier way to make them. You heat up sliced roast beef with some onions (from a can of French onion soup that helps build your dipping liquid) and then build one giant sandwich on a loaf of french bread:
Slice it up and give everyone their own little bowl of au jus for dipping and dinner is ready!
You can cut the loaf of French Bread French Dip into large or small pieces, depending on the appetites of your family. One filled loaf can feed 6 people if you have side dishes, although 4 hungry teenagers could probably polish the whole thing off.
French Bread French Dip Recipe
- 1 loaf French Bread
- 1 lb Sliced Roast Beef
- 8 oz Provolone Cheese
- 1 can Condensed French Onion Soup
- 1 can Condensed Beef Broth
- 3-4 tbsp Mayonnaise
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- Drain most of the liquid from the french onion soup into a small saucepan. Place the onions and the remaining liquid into a skillet.
- Add the beef broth and 1 cup of water to the small saucepan with the french onion soup. Bring to a simmer. This is your dipping liquid or au jus.
- Meanwhile, place the roast beef slices into the skillet with the onions from the soup. Heat and stir over medium heat just until warmed through – do not cook.
- While roast beef is warming, slice the french bread in half lengthwise and spread with mayonnaise. Place in the oven under broiler until light brown and toasted.
- Layer the cheese slices over one half of the french bread and return to broiler if desired to melt cheese.
- Spread warmed roast beef and onions on other side of the toasted french bread and close sandwich. Slice and serve immediately with soups for dipping (au jus).
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