French Dip Sandwiches

 


Ingredients

  • 1
    medium sweet onion, thinly sliced
  • Cooking spray
  • 2
    teaspoons salt-free onion-herb blend
  • 1/2 cup plus 2 tablespoons water
  • 1
    cup reduced-sodium beef broth
  • 8
    oz thinly sliced cooked reduced-sodium roast beef (from deli)
  • 4
    hoagie buns (2.5 oz each), split
  • 4
    slices (3/4 oz each) reduced-fat Swiss cheese, cut in half

Steps

1 Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.

2 Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.

3 Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted.

4 Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.

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