🍳 15 min
🔥 1250 cal
✍️ by Taisiia Dobrozorova
Few things can be more comforting than a deliciously drippy French dip sandwich. Fantastically flavorful beef, golden toasted bread, dark, beautiful onions...And the most delectably savory liquid to dip it in.
It is a delicious burnin' love. If we mean beef, it's a boneless rib loin; if you cut it into individual steaks, you would have ribeye steaks. But this hunk of meat is darn expensive. So you can substitute a hunka hunka sirloin instead! It's not as tender, so you'll want to slice it much thinner. Either work! But if we talk about an authentic recipe, it contains 44.6g of protein and 40.5g of carbs per portion!
212 g (2 pieces)
140 g (½ cup)
125 g (½ cup)
Roast beef (sliced)
210 g (4 slices)
120 g (4 slices)
Please follow the next steps:
Preheat the oven to 175 degrees C (350 degrees F).
Lay out the hoagie rolls opened on a baking sheet.
Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth.
Put roast beef in broth and warm for 5 minutes.
Transfer meat on hoagie rolls and top each roll with 2 slices of provolone cheese.
Bake sandwiches in the preheated oven until the cheese melts. It takes about 5 minutes. Serve sandwiches with small bowls of warm broth for dipping.
Choose sourdough, Ezekiel bread, or low-calorie wraps instead of toast bread made of white flour. In most cases, these options are lower in calories and often contain more minerals, vitamins, and macronutrients than highly-processed types of bread.
Do not immerse food in non-boiling water. In boiling water, the food becomes exceptionally tender and fills the water with its taste and aroma.
Oven, Saucepan, Baking sheet
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