I got this recipe out of the Better Homes and Gardens Cook Book (that's right, the red and white checked one that is in EVERY kitchen!), but I made adjustments and made it my own!
For simplicity, I cook mine in the crockpot, but you don't have to! Either way is quick and easy! I'll provide steps for both. Oh, and no pictures yet on this one...you'll just have to make it to see it!
1 clove garlic, pressed
1 Tbsp butter
32 oz box beef broth
1 tsp Italian Seasoning
1 lb thinly sliced roast beef (I buy it from my grocery store's deli counter...don't ask for it shaved, or they will give you a dirty look! Roast beef is messy to slice, but it is EXTREMELY messy to shave!)
6 deli rolls, split
6 slices provolone cheese
In crockpot, add all ingredients except rolls and cheese. Cook on low for 4 hours. Proceed to Assembling Rolls.
Stove Top directions:
Melt butter and add garlic. Stir in broth and seasoning. Bring to a boil. Reduce heat. Simmer, uncovered for 10 minutes. Add beef. Return to boil. Reduce heat. Simmer, uncovered, for 5 more minutes or until hot.
Butter top and bottom of rolls and place under broiler until brown. Arrange beef on bottom rolls. Slice cheese in half and arrange both halves on top of beef. Place bottom rolls, with beef and cheese, back under the broiler until the cheese is melted. Remove from broiler and place the top roll on top of the cheese. Cut in half at an angle.
Ladle broth into individual bowls. Dip sandwich into broth and enjoy!
A few notes:
* If you like, you can add a small onion, sliced and separated into rings. If you are using the crockpot, add it in with the rest of the ingredients. If you are using the stove top, add it in with the butter and garlic and saute them until they are tender.
* There is ALWAYS more broth than beef, so I usually buy some extra beef and use it for leftovers.
* Side ideas: fried potatoes, fried okra, fried squash (I see a theme developing here), your favorite potato chip, salad.