French Dipped Sandwich

This French dipped sandwich recipe is a warm, comfort that combines tender roast beef with melty provolone cheese, all tucked inside a golden brown hoagie roll.

Course Main Course, Snack

Cuisine French

Keyword French Dipped Sandwich

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 490kcal

Author Dana DeVolk

Ingredients

Instructions

Preheat the oven to 375°F.
In a large skillet over medium-low heat, melt the butter, add the onions, and cook, stirring occasionally, until softened, about 5 minutes.
1 tablespoon unsalted butter, ½ cup thinly sliced onion
While the onions cook, in a medium-sized bowl whisk together the water, consomme, au jus gravy mix, and steak seasoning, set aside.
2 cups water, 10.5 ounce can beef consomme, 1 tablespoon au jus gravy mix, 1 teaspoon Montreal steak seasoning
Once the onions are cooked, add the flour to the skillet and stir until coated in the fat and onions.
1 tablespoon all-purpose flour
Slowly stream in the liquid mixture, while whisking constantly, make sure there are no lumps. Bring to a simmer and simmer for 1 minute.
Add the roast beef to the skillet, I like to separate each piece before placing it in the pan and just warm it for about 2 minutes.
1 pound thinly sliced deli roast beef
Cut the hoagie rolls in half length-wise and place them on a sheet tray.
4 hoagie rolls
Pile the meat evenly on the bread on one side.
Add the cheese on top.
8 slices provolone cheese
Bake for about 5 minutes or until the cheese is melted and the bread is slightly toasted. Top with the other side of the rolls.
Serve immediately with the remaining cooking liquid for dipping.

Notes

Pre-toast the rolls to make them extra crusty if desired.
Layer the cheese under the beef as well for extra gooeyness.
Simmer the au jus on medium heat to develop deep flavors.
Thinly slice the onions to caramelize them quickly and evenly.
Warm the au jus before serving for the best dipping experience.
Make sure not to overcook the beef, as it may dry out or become tough.

Nutrition