Rhonda's Easy French Dip Sandwiches

by Rhonda


Fresh deli roast beef, sliced SUPER thin
Italian split top sub buns
Can of beef broth
Shredded swiss cheese

I start with toasting the buns on a baking sheet in the oven at 350, and simmering the broth on the stove.

Right when buns start to feel crispy, I pull the baking sheet out and place my pile of roast beef on 1 side of baking sheet, then top both buns with some shredded swiss cheese.

Put back in the oven to melt the cheese. Pour broth into a bowl, put the meat on the buns, and dip sandwich into the broth and enjoy. My favorite lunch!

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