French Dip Sandwiches - Beth

Please leave a comment for French Dip Sandwiches... did it feed six? Did you like it? Did you love it?

1 large onion, sliced and separated into rings
1 clove garlic, minced
1 tablespoon butter
1 14-ounce can beef broth
1/2 teaspoon dried thyme, marjoram, and/or oregano, crushed
1/4 teaspoon black pepper
16 ounces thinly sliced cooked beef (I just went to the deli and had them slice roast beef...should have specified thin it came out a little thicker then I like)
6 French-style rolls, split

In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme(herbs), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add beef. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more or until beef is heated through. If desired, toast rolls in oven (sometimes we like to add a little cheese before we toast them). Remove beef slices and onion rings from liquid. Arrange on rolls. Serve with individual dishes of broth mixture for dipping.

Serve with:Broiled Whole Tomatoes (cut off the tops, season, cover with cheese and place in oven until cooked through and cheese is golden) and a Big Salad

Steak & Everything Sandwiches

Please leave comments for Steak & Everything Sandwiches...Did it feed 6? Did you like it? Did you love it?

1 lb. deli style roast beef, shredded
1 onion, sliced
1 pepper, sliced
1 cup sliced mushrooms
1 pkg. cream cheese
6 hoagie buns
1 cup mozarella cheese

Saute veggies in a little olive oil. Add shredded meat and desired amount of cream cheese (recipe calls for the whole pkg, but some might like a little less). Heat until cream cheese is melted and meat is warm. Toast buns. Spoon meat mixture onto buns and top with cheese.

Serve with tossed salad or chips