french dip sandwiches.

If you are looking for a tasty yet easy sandwich, this one is for you. It's warm and hearty which makes for a perfect fall meal.  

A few notes on the recipe- the au jus is totally worth making and hardly takes any time at all. The provolone is an excellent addition but it's not necessarily mandatory for the sandwich. Also I wouldn't recommend using regular hot dog buns; torpedo sandwich rolls or hoagie rolls/buns work great.  Give this recipe a shot and let me know what you think!

Ingredients:

2 tablespoons butter

2-3 tablespoons chopped onion

1 tablespoon all-purpose flour

1-2 cups beef broth

1- 1 1/2 pounds deli sliced roast beef

6-8 deli style sub rolls 

6-8 slices provolone cheese

Directions:

In a large, shallow skillet over moderate heat, melt butter. Add chopped onion to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

To assemble sandwich, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put 1 1/2 slices of provolone on sandwich. Bake in oven safe dish for 4-5 minutes (or until cheese is melted and/or buns feel slightly toasty) at 350 degrees. Set small cups with extra dipping sauce along side the sandwiches. 

**Recipe adapted from http://www.foodnetwork.com/recipes/rachael-ray/french-dip-sandwiches-recipe/index.html