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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice baguette open lengthwise. If you prefer you can leave one side together so it opens like a book. | 2. Transfer the bread to a cookie sheet and toast under the broiler until golden brown. The bread toasts very fast under a hot broil, do not leave it unattended. | 3. Rub cut side of toasted bread with crushed garlic clove and drizzle with a little olive oil. | 4. Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese. | 5. To make the dipping jus: | 6. While the bread is toasting, heat a skillet over medium-high heat, add about 2 tbls. olive oil, onion, chopped garlic, tomato paste and rosemary. Season with a little salt and pepper. | 7. Cook this until the onion start to get soft, about 2 - 3 minutes. | 8. Add beef stock, bring to a simmer and cook for about 2 - 3 minutes to let the flavors come together and it will thicken up just slightly. | 9. Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. | 10. You just want the beef to get heated through, remember the beef is already cooked. | 11. If you like an extra juicy French Dip you can dip the browned edge of the bread in the stock mixture before topping with the beef. | 12. Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese. | 13. This is all on one half of the bread, so when you put the sandwich under the broiler to melt the provolone do not include the "top" of the sandwich. | 14. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baguette	1			-	-	-	-
extra virgin olive oil	2 -3	tablespoons		-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
onion	1		Chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped crushed	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
rosemary	1	sprig	chopped	-	-	-	-
salt pepper				-	-	-	-
roast beef	1/2 - 3/4		sliced	0.0	0.0	0.0	0.0
provolone cheese	6	slices		589.68	3.5952	42.9744	44.7216

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.