French Dip With Italian Attitude

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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 broil, 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.
• 14 enjoy.