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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

French Dip Sandwiches With Sauteed Onions, Peppers, And Mushrooms

on November 30, 2013

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Some nights I’m just in a hurry, usually because I’m trying to finish the Dexter series on Netflix. I just want to plug my earphones in and disappear into that show. Yes, I know, I’m hooked. Anyway getting back to dinner I need something quick and these sandwiches are fast and delicious. So I buy four hoagie rolls, about 1 pound of top round deli roast beef, and 3/4 of a pound of provolone cheese. I also pick up some peppers, red and yellow, along with a package of sliced mushrooms, whatever looks good that day. I always have onions and garlic on hand. I take some help from the store when I can for these quick semi-homemade meals. I mix half chicken stock and half beef stock, low sodium together with some fresh thyme and a couple of dashes of Worcestershire sauce and bring that to a slow simmer over med-low heat. I salt and pepper to taste and keep that hot on the back burner. Then I toast the hoagies in a cast iron skillet, with butter, of course. Lay them out on a sheet pan with the cheese layered across the top and get them ready to go under the broiler when I’m ready. In that same skillet, I sauté all the veggies with the onions and garlic in some olive oil, kosher salt, red pepper flakes, and cracked black pepper until they are caramelized. Now comes the good part. I put the hoagies under the broiler until the cheese has browned and melted nicely. I then take about 5 slices of the rare beef and dunk it into the Au jus gravy until the beef is steaming hot. Then place the beef over the cheese covered hoagies and pile on the veggies. To finish, serve with a side of the Au jus for dunking. I’m just saying, you have to try these they are so good.

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