We are in Disney this week for Nationals. Today Taylor (me), Mallory (Trish) and Caroline (Marianne) will be competing so think good thoughts, please!
When life gets crazy busy its nice to have some easy go-to recipes like this Easy Oniony French Dip that the whole family loves. I love recipes that use deli meat because its one less thing I have to cook. I have started looking a little closer at the ingredients in deli meats as I try to avoid nitrates and processed meats. There are some really good brands out there that aren’t quite as bad for you. We love Applegate and Wellshire farms which can both be found at quite a few stores now. If you can’t find these brands, just pick your favorite brand and you will still enjoy a nice and easy meal.
I added the onions to this recipe but I don’t think a traditional french dip has onions on it. I’m not sure about the cheese either but oh well. Its still delicious without the onions and even quicker if you are really in a hurry. You could also top your sandwich with pepperoncini or gardiniera which would make these pretty similar to the Italian Beef sandwich that is popular in the Midwest. Yum – all of these versions would be delicious and so easy. So many variations here depending on your taste!
This would be perfect with some cut up veggies, fruit or an easy salad.
Bolillo rolls are becoming more popular and I found some in our Lowes Supermarket as well as Target. Sub rolls would work fine here, but I love the crunchy exterior and soft insides of the Bolillo rolls – they are perfect for dipping!
So enjoy this recipe. Both of the girls and Jim really liked them. That is a huge success in my house.
- 1 lb deli roast beef (good quality and ideally medium rare)
- 1 can beef consomme
- 2 medium onions
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire (plus more to taste)
- a few dashes of Tabasco sauce
- a pinch of thyme
- salt and pepper
- 4 slices provolone cheese (you can double this if you want your sandwiches more cheesy)
- 4 bolillo rolls
- In a large skillet saute the onions in olive oil over medium heat until well browned but not yet caramelized, stirring frequently to avoid burning. While cooking the onions add the thyme, Tabasco, and a dash of salt and pepper.
- While the onions are cooking slice the rolls lengthwise and lightly spread mayo on one side of each roll. Place rolls on a baking sheet and broil until lightly browned. Set aside.
- Remove onions to a plate and add the consomme to the skillet. When the consomme is just starting to steam add the roast beef.and cook just until warmed through. Remove the meat from the skillet and divide meat and onions equally among the four rolls. If desired sprinkle a few dashes of Worcestershire on each sandwich.
- Place a slice of provolone on top of the roast beef and return to the broiler and broil until the cheese is bubbly. Close the sandwiches and press down on the tops so the cheese holds the sandwiches closed. Slice sandwiches in half.
- Ladle the consomme into four separate serving bowls and serve alongside the sandwiches. Dip sandwiches into the consomme and enjoy!