Recipe 100 · Dinner
Thomas's French Dip Sandwiches
Warm roast beef and melty provolone on toasted hoagie rolls, with hot beef broth for dunking. Fancy but easy.
Jump to recipe ↓Prep10 minutes
Cook20 minutes
Serves4 sandwiches
Nutritionabout 540 cal · 34g protein per sandwich
Toast the rolls cut-side up — they hold together better when you dunk them.
How to make it
- Heat the oven. Set it to 400 degrees.
- Prep the rolls. Split the rolls, butter the insides, and lay them cut-side up on the baking sheet.
- Fill them. Pile roast beef on each roll and lay a slice of provolone on top.
- Toast. Bake 8 to 10 minutes until the cheese is melty and the rolls are toasty.
- Make the dunk. While they bake, heat the beef broth in the small pot until steaming. Pour into little bowls and dunk away.