This EASY French Dip Sandwich is an offshoot of Papi’s creation. Papi loves steak (including tri-tip). Bread comes a close second for him. He made a tri-tip sandwich one night in September when dinner was served up. Papi declared, “This is a Saint Steak Sandwich.” The girls agreed, “A Saint Steak Sandwich, perfect for All Saints’ Day!”
Prayers for a blessed All Saints’ Day!
You have given the saints in Heaven eternal happiness and they now live in the fullness of Your glory. Because of their holy love for You, they also care about me and my family, my friends, my church, and my neighbors. Thank You for the gift of their friendship and the witness of their holy lives. I ask our patron saints and every saint who has become especially dear to me to intercede for us. I ask them to help us journey safely on the narrow path that leads to Heaven. O Lord, give us their protection. Grant us their assistance in overcoming temptation and gaining the fullness of life with You.
Recipe: All Saints’ Day Saintly Steak Sandwich – French Dip
Prep Time: 5 min. | Cook Time: 10 min.| Difficulty: Easy | Servings: 7 Sandwiches
- 2 cans beef consomme
- 2 pounds thinly sliced deli roast beef
- 14 slices provolone cheese
- French bread
- Pre-heat oven to 350 degrees
- Slice French bread and butter one side of the sliced bread
- Place sliced French bread, butter side down, on a baking sheet.
- Heat beef consomme and water in a medium saucepan over medium-high heat. Adjust water amount to suit your preferences. Less water will make a richer beef broth.
- Place the roast beef in the broth and warm for 3 minutes.
- Arrange the meat on the sliced French bread and top each side of meat with 2 slices of provolone.
- Top the meat and cheese with another slice of French bread, butter side up.
- Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt.
- Serve the sandwiches with small bowls of the warm broth for dipping.
ENJOY YOUR SAINTLY SANDWICH!Pin It