Matt's French Dip

My co-worker, Matt loves cooking for his girlfriend, Madi, as well as his family and friends. First thing in the morning, even before coffee break, he's searching for ideas for side dishes to accompany his next dinner entree. Last weekend, he had yet another brainstorm and decided to make French Dip with an Italian twist. I will probably never loose a pound working with him...... but his recipes are the best. He loves to cook from scratch but if your pressed for time, I'm sure you can use sliced roast beef from the deli. (Just don't let Matt find out)


Matt's French Dip

• 1 2-3 lb eye round roast beef
• 1 -13 oz can beef broth
• 3-4 cloves of garlic (whole)
• 2 bottles of Johnny's au jus concentrate (look for it in the gravy section)
• 4 cups of water
• 2 loaves of Italian Bread, sliced lengthwise
• 1/2 lb sliced Provolone cheese
• Salt & pepper
  

Cut slits in the roast beef and place garlic in slits. Sprinkle with salt & pepper. Place roast on a rack in a baking pan. Add the beef broth to the bottom of the pan and bake at 350 degrees for 1 hour. Remove roast when it reaches an internal temperature of 140 degrees, cover with foil and let stand for 10 minutes. Slice beef into very thin slices. If you have an electric slicer, slice into paper thin slices. In a saucepan, add the two bottles of au jus concentrate to 4 cups of water and simmer for 5 minutes. Place the Italian bread into the broiler and toast lightly, inside facing up. Remove from broiler. Ladle some of the au jus gravy on the toasted side of the bread bottoms. Add several slices of the roast beef topped with 2 slices of provolone. Place back into the broiler until the cheese is melted. Remove from broiler and cover with the tops of Italian bread. Slice each loaf into 4 sections. Serve with individual dipping cups of au jus gravy. Makes 8 servings.

** Try adding some caramelized onions.