I got this recipe from Rachael Ray's new TV show. It is so easy and so good. I have made many French Dip's, but this is by far the easiest and tastiest. You won't be disappointed.
Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese.
05To make the dipping jus:.
06While the bread is toasting, heat a skillet over medium-high heat, add about 2 tbls. olive oil, onion, chopped garlic, tomato paste and rosemary. Season with a little salt and pepper.
07Cook this until the onion start to get soft, about 2 - 3 minutes.
08Add beef stock, bring to a simmer and cook for about 2 - 3 minutes to let the flavors come together and it will thicken up just slightly.
09Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread.
10You just want the beef to get heated through, remember the beef is already cooked.
11If you like an extra juicy French Dip you can dip the browned edge of the bread in the stock mixture before topping with the beef.
12Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese.
13This is all on one half of the bread, so when you put the sandwich under the broiler to melt the provolone do not include the "top" of the sandwich.