FRENCH DIP

 

1 Loaf French Bread

2 Tbsp. olive oil, extra for brushing on bread

1/2 Cup onion, diced

2 Cloves garlic, minced

1 Tbsp. tomato paste

2 Cups beef broth

1/2 – 1 Lb. Deli Roast Beef

4 Slices Provolone cheese

1 Rosemary Spring

Slice bread open lengthwise just shy of actually completely splitting it open; you want it to open like a book. Place the bread on a baking sheet open, brush with olive oil on the inside and toast.

While the bread is toasting, heat a medium sized skillet over medium high heat with the olive oil, onion, garlic, tomato paste and rosemary.  Season with a little salt and pepper.  Saute until onions start to soften.

Add the beef broth, combine and let simmer until flavors come together.

Using tongs, swish pieces of roast beef in the broth mixture and place on the french loaf bottom, place cheese on top of beef and place back in oven under broiler until the cheese melts.

Close the sandwich, cut into four servings and serve with side of broth mixture.