Shortcut French Dip Sandwiches


Today was our sweet pup’s 10th (ish) birthday (rescue dogs FTW!). When we told our Tiny Sous Chef that Lanie’s birthday was coming up, she immediately started planning a party. We’d need cards, gifts, and doggie ice cream (like the Frosty Paws you can get in the freezer section of your grocery store – except we make our own… and they’re called Lanie Licks, obviously). And her best friend Lucy (Grandma’s dog) — and Grandma — would have to come, too! Anyway at that point I started thinking about dinner, because, duh.

I wanted something that would add to the party atmosphere, make everyone happy, and be sharable with the pups! My husband LOVES a French dip sandwich, and I’ve never ever thought about making one before somehow!! Worst wife ever! Anyway, what a perfect solution, right? Only I’m pretty certain cooking a whole roast beef, carving it, and making my own au jus wasn’t in the cards, especially on a weeknight. So I went about coming up with a weeknight-friendly shortcut fix! And it worked! Super delicious, fast as anything, and only 4 ingredients!

My only mistake was — and heed this warning, dog people! — I gave the dogs a roast beef sample before I cooked. So they knew what was up, and therefore stayed in the kitchen, physically blocking my way and also creating actual, literal pools of drool on the floor that I had to navigate around. Anyway, learn from my misstep – save the scraps for *after* you’re done cooking. Here you go.

serves 4-5
* 1lb good quality sliced roast beef from the deli counter (don’t skimp on the cheap off-brand for this one)
* 4-5 French rolls
* 4-5 slices of provolone cheese
* beef broth

Preheat your broiler and set your oven rack in the top third of your oven.

Slice your rolls in half and place the bottoms on a baking sheet, soft side up. Distribute the roast beef slices evenly among the rolls, then place the baking sheet into the oven and broil 5 minutes.

While this is going on, warm the beef broth up in a pot over medium heat. Remove from heat and pour into ramekins or little bowls for dipping – one for each person.


After 5 minutes, take the baking sheet out of the oven and place a slice of provolone cheese on top of the meat on each sandwich. Put the top halves of the sandwiches on the baking sheet, soft side down, and return to oven for a just a minute to allow the cheese to melt and the roll-tops to brown and warm up (any longer and they’ll burn!).

Put your sandwiches together, give them a little hand-smoosh (that’s a technical kitchen term), then slice them in half and serve them up.

Yep – you just made a French dip sandwich in about 10 minutes total. Weeknight Dinner Champion and redeemed wife right here! Voila! (see what I did there? wink-wink)


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