French Dip with an Italian Attitude

By Katecooks

Got this recipe from Rachael Ray show. Yummo

Ingredients

• 1 wide bagette
• 2 tbs EVOO plus some for drizzling
• 1/2 cup fresh grated Parmigiano Reggiano cheese
• 1 small onion, chopped
• 2 large cloves garlic, divided, 1 chopped, 1 crushed
• 1 tbs tomato paste
• 2 cups beef stock
• 1 spig of rosemary leaves, chopped
• Salt and Pepper
• 1/4 lb sliced roast beef
• 6 slices provolone cheese

Preparation

Step 1

1. Slice baguette open lengthwise, just shy of actually completely splitting it open. The cut the bread in half to make two open loafs. Transfer bread to cookie sheet and toast until golden brown 8-10min or toast under broiler, but keep a good eye on it. Once the bread is toasted, rub cut side of bread with the crushed clove of garlic. Drizzle a little EVOO and cover it with grated cheese.

2. While the bread is toasting, heat a medium skillet over medium heat with 2 turns of EVOO. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper and cook until onions start to get soft about 2-3 min. Add beef stock, bring up to a simmer and cook for 2-3 min to let flavors come together.

3. Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread, top each half with 3 slices of provolone cheese and transfer to broiler or oven to melt cheese.

Yields 2 servings.