French Dip Sandwiches
1 medium Vidalia or other sweet onion, peeled and thinly sliced
2 teaspoons salt-free onion and herb seasoning blend, divided
1/2 cup plus 2 tablespoons water
1 cup fat-free, less-sodium beef broth
12 ounces very thinly sliced low-sodium deli roast beef (such as Boar’s Head)
4 (2 1/2-ounce) hoagie rolls, split lengthwise
4 (0.8-ounce) slices reduced-fat Swiss cheese, torn in half
- Preheat oven to 500°.
- Heat a large nonstick skillet over high heat; add onion. Coat onion with cooking spray; stir in 1/2 teaspoon seasoning blend. Sauté 11 to 12 minutes or until onion is tender and golden brown. While onion cooks, add 2 tablespoons water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
- While onion cooks, combine broth and remaining 1 1/2 teaspoons seasoning blend in a medium saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
- While beef stands, place hoagie rolls, cut sides up, on a baking sheet. Bake at 500° for 4 minutes or until bread is lightly toasted.
- Remove beef from broth, allowing excess broth to drip back into pan; reserve broth. Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves. Serve with warm broth for dipping.
What’s good to eat when it’s a little bit chilly? French dip sandwiches @_@!
The original recipe actually asks for hoagies, but we don’t have those at home. I don’t think we’ll be able to use them all before they expire D: since I would just be using it for this recipe haha! Mom’s been buying us super grained bread.. I don’t mind eating whole-wheat but the ones she buys are just on a whole ‘nother level haha!
The recipe said to remove pan from heat and add the roast beef. I just left it on low heat. The roast beef is cold from the fridge so if I leave it to just sit in the broth it cools it down. Which means when I later pour it out to dip my sandwich in, it isn’t HOT. It would just be a bit warm.
Also.. my cheese won’t melt if I just place it on top LOL so when I’m toasting the bread I put it on top when it’s close to being done. All in all though, good recipe. I’ve already made it a couple times.
My dad was complaining at the side about how it was taking me forever to caramelize the onions. HEY! If you want nice caramelized onions without me burning them you have to be patient!!
PS.. I feel like I just can’t improve in taking pictures of food : ( LOL.