Egbert Family

French Dip

I got the idea of this reciepe from the Rachel Ray magazine. Jesse and Landon love this meal. Landon ecpecially love the dipping part.

FRENCH DIP

1 can campbell's Condensed French Onion Soup
1 can campbell's Beef Broth
2 tbsp. worcestershire sauce
1 lb deli sliced roast beef
4 hoagie rolls
4 slices pepper jack cheese

Broil hoagie rolls until golden brown. Then heat oven to 400 degrees. Heat soup, broth and worcestershire sauce in saucepan over medium-high heat to a boil. Add beef and heat through (we like to add banana peppers also), Stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until cheese is melted. Spoon extra soup mixture into bowls for dipping.