French Dip with Italian Attitude

Back

Ingredients:
4 small French rolls or 1 wide baguette
2 Tbs. olive oil plus extra for drizzling
1/2 cup grated Parmigiano-Reggiano cheese
1 small onion, chopped
2 large cloves garlic, divided, minced
1 Tbs. tomato paste
2 cups beef stock
1 sprig rosemary leaves, chopped
1/4 lb. sliced roast beef (or sliced leftover filet mignon)
8 slices provolone cheese
Salt and freshly ground black pepper

Preparation:
Slice rolls (or baguette) open lengthwise just shy of actually completely splitting it open; you want them to open like a book. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler watching carefully so they don’t burn. Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle with olive oil and cover with grated cheese.

Heat a medium-sized skillet over medium-high heat. Add a couple tablespoons of olive oil, onion, minced garlic, tomato paste and rosemary to skillet. Season with a little salt and pepper. Cook until the onions start to get soft (about 2-3 minutes) to let the flavors come together. Add broth and bring to a low boil. Using tongs, swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 2 slices provolone cheese and place under the broiler until cheese melts.

Serving Suggestion:
Serve French Dip sandwiches with remaining sauce on the side.

History:
One day I was visiting Mom at Bluebird, her board and care facility, when Rachael Ray came on the television. This was the recipe Rachael demonstrated that day.