Description
A warm, crowd-friendly twist on the classic French dip sandwich, baked into shareable squares perfect for gatherings.
Ingredients
-
Soft dinner rolls – 12 rolls (about 450 g)
-
Unsalted butter – 6 tablespoons (85 g), melted
-
Thinly sliced beef – 450 g (1 lb)
-
Beef broth – 2 cups (480 ml)
-
Onion – 1 medium (about 150 g), thinly sliced
-
Garlic – 2 cloves, minced
-
Provolone cheese – 12 slices (about 300 g)
-
Worcestershire-style seasoning – 1 tablespoon (15 ml)
-
Dried thyme – 1 teaspoon (1 g)
-
Salt and black pepper – to taste
Instructions
-
Preheat oven to 180°C (350°F) and grease a 23 x 33 cm (9 x 13-inch) baking dish.
-
Sauté onions in a skillet with a little butter until soft; add garlic and cook briefly.
-
Stir in 1 cup (240 ml) beef broth, seasoning, thyme, salt, and pepper. Add beef and warm through.
-
Place bottom halves of rolls in baking dish, top with beef mixture and cheese, then add roll tops.
-
Brush tops with melted butter, cover with foil, and bake 15 minutes. Uncover and bake 10–15 minutes more until golden.
-
Warm remaining broth and serve as au jus for dipping.
Notes
-
Use sturdy rolls to prevent sogginess.
-
Adjust seasoning in the au jus to taste.
-
Best served warm with extra dipping broth on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes