French Dip Rolls

    A classic American sandwich that's a cinch to make. Beef and mozzarella stuffed rolls are warmed in the oven and served with a side of beef stock for dipping.

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    Makes: 4 rolls

    • 3/4 (415g) tin beef consomme
    • 250ml water
    • 450g thinly sliced roast beef for sandwiches
    • 8 slices mozzarella cheese
    • 4 sub rolls, split lengthways

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 180 C / Gas 4. Lay out rolls on a baking tray.
    2. Heat beef consomme and water in a medium saucepan over medium-high heat. Place the roast beef in the stock and warm for 3 minutes. Arrange the meat on the rolls and top each roll with 2 slices of mozzarella.
    3. Bake the sandwiches in the preheated oven for 5 minutes or until the cheese just begins to melt. Serve the rolls with small bowls of the warm stock for dipping.

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