Ingredients:
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Directions:
Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together. Then cut the bread in half so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8 to 10 minutes, or toast under the broiler but keep an eye on it so it doesn?t burn! Once the bread is toasted, rub cut side with 1 clove of garlic then drizzle it with a little oil and cover it with grated parmesan.
While the bread is toasting, heat a medium-sized skillet over medium-high heat with about 2 tablespoons or the oil. Add onion, chopped clove of garlic, tomato paste, worcestershire and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2 to 3 minutes. Add beef stock, bring up to a simmer and cook for 2 to 3 minutes to let the flavors come together.
Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese.
Spoon some of the remaining broth onto the open top side of bread and fold top onto the sandwich and serve.
Serve remaining broth, heated, on the side for dipping. |
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