A French Dip worthy of your favorite deli counter.
- 1 10.5 ounce can beef consommé
- 1 cup water
- 1 pound thinly sliced deli roast beef
- 8 slices provolone cheese
- 4 hoagie rolls split lengthwise
Turn the oven up to 350 F. While that's heating up, open the rolls and lay them out on a baking sheet.
In a medium-sized saucepan over medium-high heat, heat the beef consommé and water. This'll get you a rich beef broth. Place the roast beef in the broth and let it warm for 3 minutes. Afterward, arrange the prepped roast beef on the rolls, topping each with 2 slices of provolone.
Bake the sandwiches in the oven for 5 minutes, or right until the cheese starts melting. Serve the sandwiches with small, warm bowls of leftover broth for dipping.