French Dip With Italian Attitude

This is a recipe, that I saw Rachel Ray demonstrate the one time I caught her new talk show. It looked great, so I googled and found the recipe at www.recipezaar.com.

I made it Friday night after Dan and Angie got here. It was really tasty and quick and easy to prepare!  It would be a great weeknight meal!

French Dip With Italian Attitude

1  wide baguette
2-3  tablespoons extra virgin olive oil
1/2  cup freshly grated parmigiano-reggiano cheese
1  small onion, Chopped
2  garlic cloves, 1 chopped, 1 crushed
1  tablespoon tomato paste
2  cups beef stock
1  sprig rosemary, chopped
salt & pepper
1/2-3/4 lb sliced roast beef
6 slices provolone cheese

1. Slice baguette open lengthwise. If you prefer you can leave one side together so it opens like a book.
2. Transfer the bread to a cookie sheet and toast under the broiler until golden brown. The bread toasts very fast under a hot broiler, do not leave it unattended.
3. Rub cut side of toasted bread with crushed garlic clove and drizzle with a little olive oil.
4. Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese.
5. To make the dipping jus:.
6. While 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.
7. Cook this until the onion start to get soft, about 2 – 3 minutes.
8. Add 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.
9. Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread.
10. You just want the beef to get heated through, remember the beef is already cooked.
11. If 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.
12. Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese.
13. This 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.

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