Easy French Dip

  9 reviews


cans (11 oz each) Pillsbury™ refrigerated crusty French loaf
can (18.5 oz) ready-to-serve French onion soup
lb thinly sliced cooked deli roast beef
slices provolone cheese


  1. 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. Remove dough from cans. Cut each loaf in half, making 4 small loaves. Place loaves seam side down, 3 inches apart, on cookie sheet. Cut 2 diagonal slashes (1/2-inch deep) with sharp knife on top of each loaf. Bake 22 to 26 minutes or until golden brown.
  2. 2 Meanwhile, pour soup into 2-quart saucepan. Add beef slices. Heat to boiling over medium heat. Reduce heat; simmer 10 minutes. Drain, reserving broth.
  3. 3 Cut loaves in half horizontally. Arrange 1/4 of the beef-onion mixture and 2 slices of the cheese on cut side of each bottom half. Drizzle cut side of each top half with reserved broth. Place top on each sandwich; press down slightly. Divide remaining broth among 4 small bowls or ramekins. Serve with sandwiches for dipping.




Nutrition Information

Recipe Step Photos

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