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French Dip Sandwiches

Photo: Oxmoor House
Prep time 3 mins
Cook time 12 mins
Yield 4 servings (serving size: 1 sandwich and 2 tablespoons broth)
Deglazing the pan with a couple of tablespoons of water while cooking the onions speeds up the browning process. The result is a "shortcut" caramelized onion that adds maximum flavor to this deli classic.


  • 1 medium Vidalia or other sweet onion, peeled and thinly sliced
  • Cooking spray
  • 2 teaspoons salt-free onion and herb seasoning blend, divided
  • 1/2 cup plus 2 tablespoons water
  • 1 cup fat-free, less-sodium beef broth
  • 12 ounces very thinly sliced low-sodium deli roast beef (such as Boar's Head)
  • 4 (2 1/2-ounce) hoagie rolls, split lengthwise
  • 4 (0.8-ounce) slices reduced-fat Swiss cheese, torn in half

Nutrition Information

  • calories 395
  • caloriesfromfat 22 %
  • fat 10 g
  • satfat 4.5 g
  • monofat 0.0 g
  • polyfat 1 g
  • protein 37.4 g
  • carbohydrate 42.2 g
  • fiber 2.7 g
  • cholesterol 46 mg
  • iron 2.4 mg
  • sodium 683 mg
  • calcium 219 mg

How to Make It

  1. Preheat oven to 500°.

  2. Heat a large nonstick skillet over high heat; add onion. Coat onion with cooking spray; stir in 1/2 teaspoon seasoning blend. Sauté 11 to 12 minutes or until onion is tender and golden brown. While onion cooks, add 2 tablespoons water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.

  3. While onion cooks, combine broth and remaining 1 1/2 teaspoons seasoning blend in a medium saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.

  4. While beef stands, place hoagie rolls, cut sides up, on a baking sheet. Bake at 500° for 4 minutes or until bread is lightly toasted.

  5. Remove beef from broth, allowing excess broth to drip back into pan; reserve broth. Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves. Serve with warm broth for dipping.

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