Sandwiches: Unfussy French Dip

Speedy and unfussy is the name of the game here.

I make dinner 4 to 5 nights a week, and that’s on a good week. Typically I meal plan on Sundays and always include unfussy dinners for those days where the thought of cooking dinner makes me want to cry.This dish is one of those types of soul-saving recipes because a) everyone at the table, (with the exception of Haileigh but she’s at college so…) loves a good French dip and it’s short and SO unfussy to pull together.

I’ve made French dips using kitchen-made roast beef and also quality deli meat and both are flavor-packed. I like Boar’s Head deli meat, incase you’re wondering (not sponsored). And I’ve decided that the easier, more time efficient method is the way to go. Which is exactly why these sandwiches are dependable for any day of the week. Sundays are dependable for French dips because football is on the TV and we’re usually busy getting ready for the week. Did I mention that you can get it made and on the table in well under an hour? You can.

Speaking of football… if you’re wondering what to make for Especially Bowl Sunday, my vote obviously goes straight to these sammies. If you’re serving a small crowd you could double the recipe and/or cut the bread in half and serve them as French dip sliders with a bunch of different sides to go with it.

To Make These Straightforward French Dip Sandwiches Gather:

• 8″ French loaves
• olive oil spray
• yellow onion
• dried garlic flakes
• kosher salt
• Worcestershire sauce
• beef broth (low-sodium)
• low-sodium tamari or low-sodium soy sauce
• thinly sliced roast beef or London broil (deli or from-scratch)
• sliced sharp provolone

Preheat your oven to 400℉ (or 200℃).

Meanwhile, quickly slice the French loaves so they open like a book.

Place them on their own sheet of foil, this helps with clean up but it also helps hold the sandwiches in place. Then add a 1/2 slice of sharp provolone into the bottom each of roll.

Spray the bottom of a large pan with olive oil spray. Add in 1 thinly sliced yellow onion, 2 teaspoons granulated garlic and a pinch of kosher salt. Heat the pan on medium, stir and sauté until the onions are soft. About 8 to 10 minutes.

Once softened, add in 1 teaspoon Worcestershire sauce. Stir to combine and then, turn off the heat before transferring the onions to a small bowl.

In the same pan pour in 2 cups beef broth with 2 tablespoons low-sodium tamari.

The burner should be off.

Next, add 1-1/4 pounds of thinly sliced roast beef to the lukewarm broth. You don’t want the broth to be hot, simply warm enough to warm up the roast beef so that when it goes into the sandwich and then bakes the oven it will come out warm. Non only wants cold meat in their French dip.

Use tongs to divide the beef among the rolls. Keep in mind, the au jus on the beef could make the bread soggy, so allow any excess broth to drip off and back into the pan before filling each roll.

Divide the sautéed onions among each sandwich.

Then lay 2 sharp provolone halves over top before baking in a preheated oven for 4 to 6 minutes, rotate the pan halfway to ensure even melting.

Lord. Have. Mercy.

Ladle the au jus into ramekins.

And perhaps, serve with French fries?

Dip.

Eat.

Repeat.

Enjoy! And if you give this Straightforward French Dip Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!