Toasted French Dip Sandwiches
TOASTED FRENCH DIP SANDWICHES
Hot roast beef sandwich with melted swiss cheese on a toasted hoagie bun. Served with hot Au Jus sauce for dipping.
These healthy hot french dip sandwiches are so simple to make and extremely tasty. The whole family will love them. I like serving them with a light crispy salad and cherry peppers.
WHAT YOU NEED
olive oil
shallots
flour
dry sherry
beef consomme
lean roast beef
reduced-fat swiss cheese
Montreal steak seasoning
whole-grain hoagie buns
romaine salad blend
light balsamic vinaigrette
black pepper
cherry peppers
HOW TO MAKE IT
Preheat oven to 350 degrees F. Place a large skillet over med. heat, add olive oil and let heat for 1 min. Dice the shallots and add to the skillet, saute for 3 min.
Add flour and dry sherry to a bowl and mix well.
Open the cans of beef consomme. Whisk in sherry and flour mixture quickly. While whisking, slowly pour in beef consomme. Bring to a boil. Reduce & simmer.
Separate the roast beef and add to the liquid to let heat.
Place salad greens in large. mixing bowl. Drizzle vinaigrette, toss to coat season w/black pepper. Place a roll on a parchment-lined baking sheet. Use tongs to divide roast beef evenly between the 6 rolls.
Sprinkle with steak seasoning, cheese, add the top roll. Spray with cooking spray.
Place in the oven for 3 minutes.
Divide the rest of the Au Jus between small dipping bowls. Set the oven to broil and broil for 2 minutes checking often to make sure they do not burn.
Serve and enjoy.
Toasted French Dip Sandwiches
Ingredients
- 1 tbsp olive oil
- 2 tbsp shallots (diced)
- 1 tbsp flour
- 3 tbsp dry sherry
- 2 cans beef consomme
- 1 lb lean roast beef (thinly sliced)
- 12 slices reduced-fat Swiss cheese
- 2 tbsp McCormick Montreal steak seasoning
- 6 whole-grain rolls (split)
- 1 bag romaine salad blend
- 1/8 tsp black pepper
- 1/3 cup light balsamic vinaigrette
- 8 cherry peppers
Instructions
- Preheat oven to 350 degrees F
- Place a large skillet over medium heat, add olive oil and let heat for 1 min.
- Dice the shallots and add to the skillet, saute for 3 minutes.
- Add the flour and dry sherry to a bowl and mix well.
- Open the cans of beef consomme.
- Whisk in sherry and flour mixture quickly.
- While whisking, slowly pour in the beef consomme, Bring to a boil, and reduce to a simmer.
- Seperate the roast beef and add to the liquid to let heat.
- Place salad greens in a large mixing bowl, drizzle with the vinaigrette and pepper, toss well to coat.
- Place a roll on a parchment-ined baking sheet.
- Use tongs to divide roast beef evenly between the 6 rolls.
- Sprinkle with steak seasoning, cheese, and top roll.
- Spray with cooking spray, and place in the oven for 3 minutes.
- Divide the rest of the Au Jus sauce between small dipping bowls.
- Set the oven to broil and broil for 2 minutes checking often to make sure they do not burn.
- Serve and enjoy.