French Dip Sandwiches

Photo: Oxmoor House

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.

Yield: 4 servings (serving size: 1 sandwich and 2 tablespoons broth)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 22%
  • Fat: 10g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 1g
  • Protein: 37.4g
  • Carbohydrate: 42.2g
  • Fiber: 2.7g
  • Cholesterol: 46mg
  • Iron: 2.4mg
  • Sodium: 683mg
  • Calcium: 219mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 500°.
  2. 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. 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. 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. 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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