Sorry, it's been a while since I last blogged (like you're dying without me) but Sophie has become the crankster. Weekend full of fevers, no sleep, coughs, etc. has left me void of thought...plus we ordered in twice, ate leftovers once and went out to eat last night so there you go. I like themes so I've decided to give Wednesday a theme. I mean we have Tuesday Dynasty so why not Easy Peasy Hump day. I love to have super easy dinners that I keep on the back burner for days when I feel like complete crap. Hello run on sentence!
This particular dinner is my favorite for these days so I hope everyone enjoys it!
French Dips ala Sarah
serves 4
1 lb good quality deli roast beef (i love the Italian Roast Beef)
1/4 cup sliced mushrooms
1 cup sliced yellow onions
4 slices provolone cheese
1 can beef stock or french onion soup + can full of water
4 french rolls
2 tbs butter (1/2 tbs butter for each roll)
garlic powder
Pre-heat oven to 350
Heat a saute pan to medium high heat and spray with non stick cooking spray. Toss in the mushrooms and onions and saute until soft. Add beef to the veggies and the soup + can o' water.
Open up the french rolls, spread with butter and sprinkle with garlic powder. Put bread on oven sheet and place in oven til lightly toasted about 3-5 min. Remove bread from oven, fill with meat, onions and mushrooms all while keeping it open faced. Top with provolone cheese and put back in the oven til the cheese melts and bubbles about 3 min. Remove from oven, fold up sandwich and dip in the soup mix still in the pan. Fill some extra soup in a small bowl for dipping. I like to put a smidge of horseradish sauce inside mine and eat hot banana peppers with it. Scott omits the mushrooms. Enjoy.
This particular dinner is my favorite for these days so I hope everyone enjoys it!
French Dips ala Sarah
serves 4
1 lb good quality deli roast beef (i love the Italian Roast Beef)
1/4 cup sliced mushrooms
1 cup sliced yellow onions
4 slices provolone cheese
1 can beef stock or french onion soup + can full of water
4 french rolls
2 tbs butter (1/2 tbs butter for each roll)
garlic powder
Pre-heat oven to 350
Heat a saute pan to medium high heat and spray with non stick cooking spray. Toss in the mushrooms and onions and saute until soft. Add beef to the veggies and the soup + can o' water.
Open up the french rolls, spread with butter and sprinkle with garlic powder. Put bread on oven sheet and place in oven til lightly toasted about 3-5 min. Remove bread from oven, fill with meat, onions and mushrooms all while keeping it open faced. Top with provolone cheese and put back in the oven til the cheese melts and bubbles about 3 min. Remove from oven, fold up sandwich and dip in the soup mix still in the pan. Fill some extra soup in a small bowl for dipping. I like to put a smidge of horseradish sauce inside mine and eat hot banana peppers with it. Scott omits the mushrooms. Enjoy.
My husband loves French dips... never thought of making them at home. Thanks Sarah, I am going to try this tomorrow.
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