Ingredients with Measurements:
- 1 pound of thinly sliced deli roast beef
- 1/2 pound of thinly sliced deli ham
- 1/2 pound of thinly sliced deli turkey
- 1/2 pound of thinly sliced deli salami
- 8 slices of provolone cheese
- 4 hoagie rolls
- 2 tablespoons of butter
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 2 cups of beef broth
Special equipment needed:
- Large skillet
- Oven-safe dish
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the Worcestershire sauce, garlic powder, salt, and pepper to the skillet and stir to combine.
4. Add the roast beef, ham, turkey, and salami to the skillet and toss to coat in the butter mixture.
5. Cook the meat for 2-3 minutes, or until heated through.
6. Slice the hoagie rolls in half and place them in an oven-safe dish.
7. Place a slice of provolone cheese on each half of the hoagie rolls.
8. Using tongs, transfer the meat from the skillet onto the hoagie rolls, dividing it evenly among the rolls.
9. Pour the beef broth over the meat and cheese.
10. Cover the dish with foil and bake for 10-15 minutes, or until the cheese is melted and bubbly.
11. Serve hot with the broth for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 670
Fat: 37g
Carbohydrates: 37g
Protein: 44g
Sodium: 2760mg
Sugar: 3g
Substitutions for ingredients:
You can substitute the provolone cheese with any other type of cheese that melts well, such as Swiss or cheddar.
Variations:
You can add sliced onions, peppers, or mushrooms to the skillet for added flavor.
Tips and tricks:
To prevent the hoagie rolls from getting soggy, you can toast them in the oven for a few minutes before adding the meat and cheese.
Storage instructions:
Store any leftover Cold Cut French Dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Cold Cut French Dip in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Cold Cut French Dip on a platter with a side of the beef broth for dipping.
Garnishes:
You can garnish the Cold Cut French Dip with chopped parsley or green onions for added color and flavor.
Pairings:
This recipe pairs well with a side salad or potato chips.
Suggested side dishes:
You can serve the Cold Cut French Dip with a side of coleslaw or potato salad.
Troubleshooting advice:
If the hoagie rolls get too soggy, you can try using less beef broth or toasting the rolls before adding the meat and cheese.
Food safety advice:
Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
The French Dip sandwich was invented in Los Angeles in the early 1900s. It is traditionally made with roast beef and served with a side of au jus for dipping.
Flavor profiles:
The Cold Cut French Dip is savory and meaty, with a hint of garlic and Worcestershire sauce.
Serving suggestions:
Serve the Cold Cut French Dip with a cold beer or a glass of red wine.
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