French Dip

Here is a recipe I got from Rachael Ray. I changed it a bit.

Ingredients

6 hoagie buns

2 tablespoons extra-virgin olive oil plus some for drizzling

1 small onion, chopped

2 large clove garlic, divided, 1 chopped, 1 crushed

2 cups beef stock

Salt and pepper

1/4 pound sliced roast beef

f6 slices provolone cheese

Preparation Slice hoagie buns open lengthwise.Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little Olive Oil and cover it with grated cheese.While the bread is toasting, heat a medium-sized skillet over medium-high heat with Olive Oil, about 2 tablespoons. Add onion, chopped garlic, with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with slices of provolone cheese and transfer to the broiler or oven to melt the cheese.