I love making these French Dip sandwiches after we've had a Prime Rib Roast dinner. I have my husband shave the beef with his electric knife, which works perfectly to get paper-thin slices of beef.
Thinly sliced roast beef topped with cheese and caramelized onions on crusty bread then dipped in a rich broth made with beef bone broth. Heaven on a plate!
Shaved slices of roasted prime rib
2 Portuguese hard rolls, split in half (or any other hard roll)
Butter to spread on rolls
Caramelized onions (see procedure below)
Shredded Mozzarella cheese (or any thin sliced or shredded white cheese; i.e. Provolone, Monterrey Jack, Swiss)
Preheat oven to 350. Split rolls in half; spray outside of rolls with cooking spray (or oil), butter inside of rolls and sprinkle with garlic powder. Place on large baking sheet and cook several minutes or until rolls are lightly toasted.
Remove from oven and top with shaved beef and cheese. Top this with caramelized onions using slotted spoon. Return to oven and continue to bake until cheese is melted.
Remove from oven, place tops of rolls on sandwich and press down with a spatula. Serve immediately with caramelized onion mixture to use as a dipping sauce.
1 large onion, sliced
1/4 cup butter (1/2 stick)
1/4 cup red wine (cooking wine will work)
1 cup beef stock/broth (2 beef bouillon cubes heated in 1 cup water)
Slice 1 large onion very thinly, separate onion into rings. Melt butter in heavy saucepan and sauté over medium to med-high heat about 30 minutes, or until onions are well cooked and browning. Add red wine and beef stock and simmer several minutes. Remove from heat and set aside. Serve with French Dip sandwiches.
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