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).
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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.
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- 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.