Friday, January 14, 2011

Hot Roast Beef Sandwiches (French Dip)

Hot Roast Beef Sandwiches (French Dip)
Roast beef, sliced as you like
Hard rolls (I like a whole wheat bolilio)
dry Onion Soup mix
Swiss cheese
Onion, halved then sliced into thin slices (I prefer sweet onions)
Portobello mushrooms, if desired, (Sliced)
Olive Oil

(I usually use the Crock Pot for the meat/ broth, but it is easily done in any pot.)
Place the  sliced roast beef into a pot. (a covered one is nice but not essential.)
Sprinkle with one envelope of dry onion soup mix.
Add hot water... half  to 3/4 the amount the onion soup directions call for.
Simmer over low heat.

In a heavy skillet, cook the onion slices in a small amount of olive oil, separating them as you go. I like to cook them until they are brown and caramelized.
(You may add the mushrooms a few moments before the onions are done. I like to drizzle them in olive oil and let them soak it up before cooking them!)
Slide the onions (and mushrooms!) to one side of the skillet, and grill the bread halves in the olive oil.
Place the bottom half of the grilled bread on the plate, top with steaming hot roast beef, onions,  (mushrooms if you made them!) and cheese. I like to pour a few spoonfuls of the onion soup broth over all of this.The grilled bread "top" comes next, of course.  I have a small bowl of the onion soup broth on the side for dipping the sandwich into.

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