Where Local and Global Appetites Collide

The Best French Dips!

Roast beef grinder (served rare) with Munster ...
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Last night my friends and I got together to celebrate St. Patrick’s Day. We were not in the mood to go out to eat, but wanted to make something great at home. After deciding for a couple minutes, my boyfriend suggested making French Dips. I have never been a big fan of this sandwich, but I thought the roast beef would be good so I decided to give it a try.

He was in charge of making them and then ended up turning out really good. Here is the recipe below…

  • 1 package beef bouillon cubes (only use one cube per batch)
  • ¼ lb. Swiss cheese
  • 1-2 packages of roast beef deli meat (depending on how much meat you like on your sandwich)
  • Fresh French loaf of bread


You first put water in a pan on the stove and add one beef bouillon cube. Then as the broth is cooking, add the roast beef and let it simmer. Cook this for about ten minutes. After the meat is done cooking in the broth, put it on the bread open faced and add the Swiss cheese on top. Then bake in the oven for 5 to 10 minutes. Cut the sandwich in bite size pieces and serve with the beef broth for dipping.

This is very cheap to make and does come out really good!

Torie Nicholas

  1. Boullion cubes are notoriously high in sodium and other chemicals. A good beef stock may cost a little more but you should be able to find one with minimal preservatives and a lot less sodium.

  2. You’re better off not cutting them in bite size pieces than you could eat more than one. Make 2 and cut in half. Eat half first along with a big green salad with lite dressing or microwaved broccoli spears squeezed with lemon. That way you don’t have to go on the Special K diet.

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