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Monday Meals: PART 2 of Beef Stew & French Dip Sandwiches

PART 2- French Dip Sandwiches

from last week’s dual meal

Last week I blogged about making beef stew and french dip sandwiches.  I showed you how to finish making the stew, but you should have held out part of the broth and meat for the french dip sandwiches (of course you should make these closer together rather than a week apart).  So here’s how i make the second part:

Pull out the beef broth (au jus) and beef that we set aside from the stew/french dip base.  If you need a reminder on how to make the base, here is the recipe.

This portion serves about 2-4 people, but i made a smaller batch for 2 people.

Here are the ingredients i used for the sandwicches:

  • beef & au jus
  • sub rolls
  • onion
  • bell pepper
  • provolone cheese

Take the beef out of the au jus and slice the beef.  Heat the Au jus in either a pot or microwave.  Slice up the bell pepper and onion.  Heat a skillet with some oil and saute the onion and bell pepper.

Once the bell pepper and onion are cooked to your liking, add a little water (about a tablespoon) and the beef, then cover and steam for a few minutes till the beef is warm.

Slice your sub rolls (I don’t slice all the way through, leave the back open like a hot dog bun), place the provolone, bell peppers, onion, and beef inside.  Place on a baking sheet and broil on low till cheese is melted and the roll is a little toasted.

Serve with the au jus sauce and your done!

Hope you like it! ash


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