Description

French dip sandwiches are so good and this casserole is no different. It's like a casserole and a sandwich all in one. You'll need to use a knife and fork on this one though, and maybe even a spoon to get all of the yummy goodness!

Ingredients

• 2 T. olive oil
• 2 large Spanish onions, halved and thinly sliced
• 4 c. beef stock/broth
• 1 package onion soup mix
• 2½ lb. sliced roast beef, cut into 1 inch strips
• 2 T. unsalted butter, divided and melted
• 12 slider size potato rolls
• 1 lb. sliced Swiss cheese
• kosher salt

Steps

1. In a large pan over medium-low heat, heat olive oil for about 1 minute; add onions; cook, stirring infrequently, until brown and caramelized, about 35 minutes. Remove pan from heat; set aside.
2. In the same pan over high heat, combine beef stock/broth and onion soup mix; bring to a boil; reduce heat to a simmer; add roast beef slices; simmer beef for about 10 minutes. Remove the roast beef to a bowl; reserving stock/broth.
3. Preheat oven to 350 degrees. Grease a 9 x 13 inch casserole dish with 1T. melted butter.