Tuscan French Dip Sandwiches
This French dip swaps the plain-jane deli counter routine for slow-simmered beef, melty cheese and an au jus that actually deserves to be dunked. Tuscan garlic and a little bourbon balsamic give the broth a deep, savory edge without making the sandwich fussy.
Ingredients
Method
- Heat Ellbee's Garlic Olive Oil in a saucepan over medium heat. Cook onion with a pinch of salt until softened and browned at the edges, about 10 minutes. Stir in Ellbee's Tuscan Gourmet Garlic for 30 seconds.
- Add beef broth, Ellbee's Bourbon Balsamic Vinegar and pepper. Simmer 10 minutes, then add roast beef in loose handfuls and warm gently until tender.
- Fill rolls with beef and onions, top each with cheese and broil until the cheese bubbles and the bread edges crisp.
- Ladle the au jus into small cups, scatter parsley over the sandwiches and serve immediately for dunking.
Notes
Time: 35 min
Kitchen tip: Keep the roast beef at a gentle simmer, never a boil, so the slices stay tender instead of tightening up.
