This is one of my husband’s favorite hot sandwiches to order when we go to a grille. It is usually paired with fries or chips but you can add anything you like. I made these for my family and they were in love. One trick is to use a very rare roast beef, however I have used pre packaged roast beef from the deli meat section and it works just as well. Use any cheese you like but I usually use provolone or swiss. Some restaurants will use cheddar, but to me that’s more of a roast beef and cheddar than a french dip sandwich. For the bread I like to find a baguette on special in the deli or packaged rolls that are on clearance. It doesn’t matter if the bread is on a manager’s special because you are going to toast it anyway.
1 lb thin sliced Deli Roast Beef
1 Onion thinly sliced (optional)
32 oz Beef Broth
3 tbsp butter
1 1/2 tbsp Flour
1 tsp minced Garlic
2 tbsp Worcestershire
1/2 tsp Salt
1 tsp Black Pepper
4 Hoagie Rolls or 1 Baguette
8 slices Provolone or Swiss Cheese
Melt butter in a large skillet over medium heat.
Add sliced onions, garlic and 1/2 tsp Black Pepper and saute until tender.
Remove onions from skillet, leaving remaining butter in pan. Set onions aside.
Add flour to pan and 1-2 tablespoons of beef broth and scrape and stir to make a paste,
Add Worcestershire and remaining broth and bring to a boil.
Reduce heat and simmer for 15 minutes.
Split rolls and toast lightly.
Add beef to pan and allow to warm for 5 minutes.
Place beef on bottoms of rolls.
Top each with sautéed onions.
Cover each with 2 slices of cheese.
Place in oven for several minutes to melt cheese.
Place tops on each sandwich and plate.
Fill ramekins/small bowls with juice from skillet and serve with sandwiches.