Easy French Dip Sandwiches

Original recipe makes 4 servings

Ingredients:

 1 (10.5 ounce) can beef consomme
 1 cup water
 1 pound thinly sliced deli roast beef
 8 slices provolone cheese
 4 hoagie rolls, split lengthwise

Directions:

Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Beef Tips and Noodles

PREP
10 mins
COOK
1 hr
READY IN
1 hr
15 mins

Ingredients:

 1 pound sirloin tips, cubed
 1 (10.75 ounce) can condensed cream of mushroom soup

 1 (1.25 ounce) package beef with onion soup mix
 1 (4.5 ounce) can mushrooms, drained
 1 cup water
 1 (16 ounce) package wide egg noodles

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
3. Bake in a preheated oven for 1 hour.
4. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.