Friday, May 15, 2009

Italian Beef Dippers

We had this for lunch yesterday and it was so filling that John and I skipped dinner. So it might not be that healthy (see nutrition info below) but it seems justifiable when it's 2 meals, right? And we thought it was YUMMY! Which is always the most important thing to me!

Italian Beef Dippers

Pillsbury Kids Cookbook Copyright 2005

1 can (18.5 ounces) ready-to-serve French onion soup
1/2 teaspoon dried Italian seasoning
3/4 pound thinly sliced roast beef from the deli
6 crusty French rolls (each 3 to 4 inches long)
6 slices ( 3/4 ounce each) provolone cheese

Pour the soup into a saucepan. Measure out the Italian seasoning. Toss it in the saucepan. Mix the soup and the seasoning.

Heat the soup over medium heat until it is hot. Stir every once in a while. Add the slices of beef to the soup. Continue to heat for 4 to 6 minutes, until soup and beef are heated all the way through. Stir every once in a while so it doesn't stick to the bottom of the pan

Use a serrated knife to cut the French rolls in half sideways on the cutting board. Use a slotted spoon to remove the slices of beef from the soup. Put the beef on the bottom halves of the rolls. If you like onions, put a few onions from the soup on the beef.

Cut each slice of cheese into two pieces. Put two pieces of cheese on top of the beef on each sandwich. Cover the beef and cheese with the top halves of the rolls.

Scoop out 1/3 cup soup and put it in one of the custard cups. Put the same amount of soup in each of the other custard cups. (If there's any soup left over, divide it into the cups.) Serve the sandwiches with the warm soup for dipping.

Makes 6 servings.

Approximate values per serving: 280 calories, 10 g fat, 47 mg cholesterol, 20 g protein, 28 g carbohydrates, 2 g fiber, 1,410 mg sodium, 32 percent calories from fat.