French Dip Sandwiches

French Dip Sandwiches

1 (10.5 oz) can *beef consommé
1 cup water
thin slices of deli roast beef (as much as you want. I like about 3 good size slices for each sandwich)
1 red onion, sliced (or a half if it’s really large)
1 green bell pepper, sliced
provolone cheese slices (It’s about 1 ½ per sandwich for me)
4 (?) Sandwich rolls, split

Heat oven to 350* degrees. Combine beef consommé and water in a saucepan. Add sliced onions and peppers. Heat to boiling. Let simmer for a while until onions are translucent (5 minutes?). Remove onions and peppers with a slotted spoon, set aside. Add beef to simmering broth. Simmer for about 3 minutes. Put open sandwich rolls on a cookie sheet. Put cooked beef on each roll, put some onion and pepper slices on each and then put cheese slices on. Put open sandwiches in oven about 5 minutes, until cheese melts and bread is toasty. Remove. Close sandwiches and cut in half. Serve with broth for dipping.

Great served with Pineapple Coleslaw.

*Can use a packet of Au Jus mix also. Make according to package directions and omit water from recipe, then add veggies.