Do you ever have your mom come for a visit and get so caught up in the fun you’re having that you forget that the world hasn’t stopped turning and you still need to blog? I do. I blame the Olympics. And ice cream.
And mom (love you!). It’s been fun to watch the athletes while eating a big bowl of ice cream. I totally make myself feel superior because they probably can’t eat a cookie without feeling guilty.
Sadly, my good feelings are gone after about 30 seconds when I realize that no matter how I try, I will never be able to stick a landing on a double-twirly-somersault-thing(technical term) no matter how I try. Turns out I can’t eat a guilt-free cookie either. Eh. Here are the killer easy french dip sandwiches that I promised on Friday. They are quick, easy, and literally can be on the table in 15 minutes (if you make the aioli ahead of time).
EASY FRENCH DIP SANDWICHES
When choosing what kind of deli roast beef to use, I feel like it’s worth spending a few extra dollars to get a good quality meat; it will make a difference. The real deal maker with these sandwiches is the lemon-garlic aioli. The lemon brightens the otherwise super-savory meat and just rounds out the whole sandwich.
The recipe calls for beef consomme. You can find it in the soup aisle and I like to use it in place of beef broth for this as it has a more intense flavor and lacks the sometimes tinny aftertaste the broth can have.
Easy French Dip Sandwiches
- 2 lbs deli-sliced roast beef
- 1 packet french onion soup mix
- 2 14.5 oz cans beef consomme
- 1 soup can of water
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp dijon mustard
- 8 crusty sandwich rolls
- 8 slices swiss or provolone cheese
- 1 recipe lemon-garlic aioli
In a skillet combine consomme, soup mix, dijon mustard, Worcestershire sauce, and water sitrring to combine. Bring to a simmer.
Prepare sandwich rolls by spreading lemon-garlic aoli on one side of the bread a placing a slice of cheese on the other half.
Add roast beef into the simmering broth and leave it there just until it’s hot. Remove meat from broth and divide among prepared rolls.
Ladle the au jus (broth) into bowls and serve with the sandwiches for dipping.