FRENCH DIP BY RACHAEL RAY

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

I saw this on her show today and it looked so good. Had to share!

Categories: Beef  Sandwich 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!