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.
So awesome! I did not know that consomme was so I just bought beef broth. Before I made the recipe I looked it up and realized it is a strong broth so I just added 3 beef bullion cubes to the broth before adding the roast beef. It was so great. Everyone in my family gobbled it up. My husband preferred cheddar and and mustard so it was easy to change it up before putting in the oven. - 07 Jan 2008 (Review from Allrecipes US | Canada)
It does't get much easier than this! Plus, it tastes really good! All I added to the "au jus" was a 1 tsp. of minced garlic, and a 1/2 tsp. of rosemary. I also sauteed a large onion sliced into 1/2 inch rings. I used swiss cheese instead of provolone (personal preference). These were some "Easiest" French Dip sanwiches ever! - 24 Mar 2011 (Review from Allrecipes US | Canada)
This was awesome! I just au jus (in the packet) and it came out great. I added some garlic and onion salt to the juice. I also added garlic salt on top of the sandwiches before cooking. This was quick and simple and we loved it, thanks! - 19 May 2008 (Review from Allrecipes US | Canada)