I got this recipe from Rachael Ray's website. I've made it for company a couple times and it has always been a hit. It's very easy and very tasty! Serves 4-6 people.
1 wide baguette or french bread
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/3 cup freshly grated parmesan cheese
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock or broth
1 tsp. rosemary
Salt and freshly ground black pepper
1/4-1/2 pound sliced roast beef
6 slices provolone cheese
Slice baguette open lengthwise so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with parmesan cheese.
While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.
Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top with provolone slices and transfer to the broiler or oven to melt the cheese for a few minutes. Remove and slice. Put remaining sauce in bowls and dip sandwich. YUMMY!
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/3 cup freshly grated parmesan cheese
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock or broth
1 tsp. rosemary
Salt and freshly ground black pepper
1/4-1/2 pound sliced roast beef
6 slices provolone cheese
Slice baguette open lengthwise so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with parmesan cheese.
While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.
Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top with provolone slices and transfer to the broiler or oven to melt the cheese for a few minutes. Remove and slice. Put remaining sauce in bowls and dip sandwich. YUMMY!
2 comments:
Is this the rachel ray recipe you told me about? I was wanting to try it.
Oooh. That sounds yummy!
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