Open Face French Dip
If we have Tritip, Prime Rib, Filet Mignon or any beef I like to slice it thin and use it for French Dip Sandwiches... this is my take on it as an open face version. xo
1 Baguette, Sliced in Half Lengthwise
1 lb Cooked Beef, Sliced Thinly
3 C Beef Broth
2 C Horseradish Cheddar, Shredded
Place beef broth in a medium saucepan and add sliced beef, warm on low for 5 minutes or until beef is heated through. Cut baguette in half making 4 pieces and place on a parchment lined baking sheet. Spoon the 3 T of the beef broth on each piece of baguette. Top with sliced beef dividing evenly on the four pieces of baguette. Top with each with 1/4 C of shredded cheese. Place under broiler for 5 minutes or until cheese is golden brown. Serve with additional beef broth for dipping.
1 Baguette, Sliced in Half Lengthwise
1 lb Cooked Beef, Sliced Thinly
3 C Beef Broth
2 C Horseradish Cheddar, Shredded
Place beef broth in a medium saucepan and add sliced beef, warm on low for 5 minutes or until beef is heated through. Cut baguette in half making 4 pieces and place on a parchment lined baking sheet. Spoon the 3 T of the beef broth on each piece of baguette. Top with sliced beef dividing evenly on the four pieces of baguette. Top with each with 1/4 C of shredded cheese. Place under broiler for 5 minutes or until cheese is golden brown. Serve with additional beef broth for dipping.
Comments
Post a Comment