The other day I got a text from my middle son saying he was craving a French Dip with mushrooms and could I make them for dinner. And I said well I was planning to make tacos, but that does sound good. So then when I picked up my younger son from school I asked him if he wanted tacos or French Dips. So ya – we had Weeknight French Dips that night!
My grocery deli carries some really great roast beef – it’s by Dietz & Watson. It’s a London broil cooked so well and thin sliced, so good. If you are ambitious, you can make your own roast beef slices (but that probably wouldn’t go for a weeknight meal). If you don’t have a decent deli, you can usually find some roast beef with the other lunch meats by the cheeses. I opted for provolone cheese, but this would also be good with a swiss or mozzarella cheese.
Not everyone likes mushrooms on their French dips – which is why I make them the way that I do. By making the mushrooms separate from the meat, my two kids that don’t care for mushrooms don’t have to eat them. Instead I just add the slices of cheese right after I put the meat on the rolls so that it gets melty.
We went full diner on this one and I just served it up with some steak fries. But it would also be really good with a potato or pasta salad. Or even a little homemade mac & cheese.
Now Let’s Get Cookin’!
Weeknight French Dips
- 1½ lb Roast Beef deli sliced
- 2 qt Beef Broth
- 5 Garlic Cloves minced
- ¼ cup Dried Minced Onions
- 2 cups Baby Bella Mushrooms chopped
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 12 slices Provolone
- 6 Crusty Rolls split
- 1 tbsp Parsley
- In a large stock pot over medium heat, add beef broth, dried onion, fresh garlic and roast beef.
- In a large saute pan over medium heat, add butter and garlic powder. Once melted add mushrooms. Stir and cook down until tender, about 10 minutes.
- Ladle portion of broth into a dipping cup for each plate. (It will be very hot, so do this before making the sandwiches so it cools some).
- Add 4-5 slices of roast beef to each of the rolls.
- Push all of the mushrooms to one side of the pan. Then pull one portion to the other side and line it out at the length of your rolls. Place 2 pieces of provolone on top and let it melt down. Sprinkle with parsley then transfer cheese and mushrooms to roast beef. Slice sandwich in half and serve with dipping bowl of jus.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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