FRENCH DIP BY RACHAEL RAY
- Servings: 2
- 1 wide baguette
- 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 small onion, chopped
- 2 large clove garlic, divided, 1 chopped, 1 crushed
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 sprig of rosemary leaves, chopped
- Salt and freshly ground black pepper
- 1/4 pound sliced roast beef
- 6 slices provolone cheese
Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together. Then cut the bread in half so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it
While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.
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 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese.