French Dip Sandwiches
- In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add beef. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or until beef is heated through.
- If desired, toast rolls. Remove beef slices and onion rings from liquid. Arrange on rolls. Serve with individual dishes of broth mixture for dipping.
- Makes 4 sandwiches
From the Test Kitchen
French Dip Sandwiches with Cheese and Veggies:
Prepare as above, except use a large skillet. Add 1 cup sliced fresh mushrooms and 1 cup green sweet pepper strips with the broth and seasonings. Continue cooking as above. Divide vegetables atop beef slices on bottom halves of rolls. Using 4 thin slices provolone cheese, place a slice on each sandwich. Place on broiler pan; broil about 4 inches from the heat for 1 minute or until cheese melts. Add tops of rolls and serve as above.
Per sandwich: 560 cal., 23 g total fat (10 g sat. fat), 91 mg chol., 1,155 mg sodium, 50 g carbo., 4 g fiber, 38 g pro.
Daily Values: 9% vit. A, 46% vit. C, 26% calcium, 31% iron
Exchanges: 1/2 Vegetable, 3 Starch, 3 Lean Meat, 1 High Fat Meat, 1 Fat
Nutrition Facts (French Dip Sandwiches)
- Per serving:
- 472 kcal ,
- 17 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 76 mg chol. ,
- 969 mg sodium ,
- 47 g carb. ,
- 3 g fiber ,
- 2 g sugar ,
- 31 g pro.