Evolved French Dip Sandwiches

This is my own take on Rachel Ray’s French Dip with Italian Attitude sandwiches. I was served this one evening by a friend and ran home to write down my impression of it.


This recipe is for two large sandwiches. Do the math for more, but you will not need as much provolone as is called for here (figure on about ¼ lb per 4 sandwiches).


  2 tbsp extra-virgin olive oil, plus some for drizzling
  1 small onion, shredded
1 large clove garlic, minced
1 tsp rosemary (or one fresh sprig)
2 cups beef stock or broth
½ cup freshly grated parmiggiano reggiano
1 large clove garlic, depapered and slightly crushed
1 small onion, finely shredded
1 tbsp tomato paste
mushrooms, sliced
½ pound thin-sliced roast beef
¼ lb provolone cheese, thin-sliced
Kosher salt
fine-ground black pepper


1. Clarify one onion in a bit of oil, then add minced garlic and rosemary. After another minute, add beef stock. Steep on very low heat while preparing remainder of sandwich.

2. Slice baguette open lengthwise into 2 books. Toast in a hot oven until just beginning to brown, 5-7 minutes. Rub the crushed garlic over the toasted surface (just as for bruschetta) then drizzle with a little olive oil. Cover it with parmiggiano reggiano.

3. Sauteé and caramelize shredded onion with a sprinkle of Kosher salt and a little ground pepper in a bit of olive oil. Add tomato paste and onions. Season with salt and pepper. Set aside.

4. Swish a few slices of roast beef at a time through the hot broth and mound over the cheesy garlic bread. Spread on the caramelized onions and, optionally, sautéed mushroom. Top with provolone slices and transfer to the broiler or oven to melt the cheese for a few minutes. Remove, close and slice. Put remaining sauce in bowls for dipping.