A delightful twist on the classic French dip sandwich, infused with Italian flavors for a unique and satisfying meal.
Cut the baguette lengthwise, leaving one side attached if desired, to create a hinge.
Leaving one side attached helps keep the sandwich together while eating.
Place the bread on a cookie sheet and toast under the broiler until golden brown.
Keep a close eye on the bread while broiling to prevent burning.
Rub the toasted bread with a garlic clove and drizzle with olive oil.
Rubbing the bread with garlic adds a subtle yet aromatic flavor.
Sprinkle grated Parmigiano-Reggiano cheese over the bread.
The cheese will melt slightly from the warmth of the bread, enhancing its flavor.
Heat olive oil in a skillet over medium heat, then sauté chopped onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add tomato paste and rosemary to the skillet, cooking briefly to release their flavors.
Cooking the tomato paste enhances its sweetness and depth.
Pour in beef stock, bring to a simmer, and cook until slightly thickened.
Simmering allows the flavors to meld together beautifully.
Dip slices of roast beef into the jus to warm them, then place on the prepared bread.
Warming the beef in the jus ensures it stays moist and flavorful.
Top the beef with provolone cheese slices and broil briefly to melt the cheese.
Watch closely to avoid over-melting the cheese.
Serve the sandwich with a side of jus for dipping and enjoy.
Serve immediately for the best taste and texture.
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