French Dip

Quick And Filling

Ingredients:

1 can condensed French Onion soup (10.5 ounces)
1 Tablespoon Worcestershire sauce
1/2 pound thinly sliced deli roast beef (very rare) or leftover beef
4 crusty french rolls
4 slices deli provolone cheese, cut in half
4 very thin onion slices

Directions:

Pre-heat oven to 400 degrees.


Bring the soup and Worcestershire sauce to a boil in a 2 quart saucepan.  Add beef and onion slices.  Reduce heat to medium and cook until heated through, 2 to 3 minutes.  Remove beef and onions from saucepan and divide among rolls.  Top with cheese and put sandwiches on a baking sheet.  Bake 3 minutes or until sandwiches are toasted and cheese is melted.  Spoon some soup mixture over sandwiches.  
Serve with remaining broth poured into small cups alongside for dipping.

To make a single serving, use 1/4 of all ingredients above except the French Onion soup.  Use enough soup to cover the beef and onions in the saucepan.  Freeze the remainder of the soup in ice cube trays for future use.

Serves 4