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In about 2 weeks, by second son will be heading off to college. Luckily, my first son is living at home to save up money and he can commute to his college. Plus, my baby girl is gonna be in 9th grade. Time flies way too fast. I can’t believe I am that old. I definitely don’t feel that old.
Today, I have a simple recipe for you today and it would be easy enough for a college student to make. I love french dip sandwiches. Usually, I make them in the crock pot. However, I love the idea of a quick method and this one is awesome. Sure you could use a dry mix package for the au jus, but with just a few ingredients you can make your own and I think it tastes even better.
You just need some deli roast beef along with some rolls, an onion, and a few other ingredients you probably have at home. You can have these skillet french dip sandwiches ready to go in under 30 minutes.
Skillet French Dip Sandwiches
- 3 Tbsp butter
- 1 onion thinly sliced
- 1 tsp minced garlic
- pepper to taste
- 1 1/2 Tbsp flour
- 32 oz or 4 cups beef broth
- 2 Tbsp Worcestershire sauce
- 1/2 tsp salt
- 1 lb thinly sliced deli roast beef
- 8 slices provolone cheese
- 4 hoagie rolls
- In a large skillet, add butter and onions. Saute until tender. Add in garlic and pepper. Cook for 1 minute until garlic is fragrant.
- Remove onions from pan and set aside.
- Add flour along with a couple of Tbsp of the broth to the skillet and make a paste. Add in the remaining broth, Worcestershire sauce, and salt. Bring to a boil, then reduce to a simmer for 15 minutes.
- In the meat time. split hoagie rolls open and place cheese on the bottom half of the rolls. Toast until a broiler until golden brown.
- Once broth is done simmering, add in beef and allow to simmer for another 5 minutes.
- Top each toasted roll with some of the beef and some of the onion.
- Fill ramekins of small bowls with juice from the skillet and serve with the sandwiches for dipping. Serves 4.
Recipe adapted from Cincy Shopper.