Hot Roast Beef Rolls with Beef Consomme

    15 minutes

    "French dip" is an American way of serving hot beef rolls. Each diner has a cup of hot beef consomme to dip their roll into. It's a delicious winter meal.

    860 people made this

    Serves: 4 

    • 300ml tinned beef consomme
    • 1 cup (250ml) water
    • 500g thinly sliced roast beef
    • 8 slices provolone cheese
    • Long bread rolls, split lengthways

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Preheat oven to 180 degrees C. Open the rolls and lay out on a baking tray.
    2. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef stock. Place the roast beef in the stock and warm for 3 minutes. Arrange the meat on the rolls and top each roll with 2 slices of provolone.
    3. 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.

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    Reviews in English (722)


    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 USA and 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 USA and 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 USA and Canada)