Monday, December 28, 2015

French Dip Beef Sandwiches

Recorded December, 2015. Prepared many times over the years. A Family Favorite. Easy, fast, and satisfying. Trimming the bread leaves more room for filling and reduces calories from carbohydrates.
6 oz mushrooms, thinly sliced
1 t minced garlic
2 T olive oil
1/2 t salt
Jus (see Recipe)
1 lb loaf artisanal French bread
12 oz thinly-sliced deli roast beef, rewarmed in the jus 
Sauté the mushrooms in olive oil until they are browned, stir in the garlic and salt, and cook a few minutes more. Re-heat the beef slices in the warm jus. Crisp the loaf in moist 350 degree F (180 C) oven for six minutes. Slice the loaf into four sections, and then each section lengthwise. Remove V-shaped pieces from top and bottom and set aside for another purpose. Spoon a quarter of the sauteed mushrooms into the bottom half, pile on a quarter of the warm beef, and top the sandwich. Press down and slice in half on the diagonal. Plate with a bowl of jus for dipping. Variation: Substitute sauteed onions for the mushrooms.

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