Skip to main content

10 Minute Meal: French Dip Pitas

My family loves french dip sandwiches.  We often have perfect pot roast for Sunday dinner, since my dad has keeps us supplied with beef from his "hobby" farm.  I've made a few variations over the years.  French dip rolls that have the meat baked inside the rolls, which are perfect for kids to eat, and also Quick French dip sandwiches.

However, since I discovered this way to make french dip pitas, it's the only way we've been eating them for the last year.

 They can be made start to finish in 10 minutes, which is perfect for busy school nights.  They also travel well and can be eaten on the sidelines of soccer games.

Pita pockets are split open and stuffed with roast beef, a slice of cheese and a sprinkle of green chiles.  While the pita pockets are warming under the broiler, I mix up a quick au jus (or juice as my family calls it).  The pita pockets get kind of crispy and perfect to dip in the juice.  The cheese melts over the roast beef.  And the green chile adds just a tiny bit of kick.

I've made them two ways, one with leftover roast beef (usually from after making perfect pot roast for Sunday dinner).
 The second way is much quick and easier, using roast beef deli meat, either from the grocery store deli counter or from a package.
Either way you make them, they're easy, delicious and super fast!

French Dip Pitas

  • 8 pitas, cut in half and split open
  • roast beef, either shredded or deli meat
  • 8 thin slices of provolone or swiss cheese
  • roasted green chile (I love fresh or frozen, not canned)
  • 2 cups beef broth (2 c. water and 2 beef bouillon cubes)
  • 1 minced garlic clove
  • 1/4 tsp. thyme
  • 1/4 tsp. rosemary
  • sprinkle of salt and pepper
  • 1 tsp. dried onion
  1. Prepare au jus sauce first so it can simmer while you prep the pitas. Bring beef broth, garlic, thyme, rosemary, thyme, salt and pepper, and onion to a boil, then turn heat down to low. Simmer until pitas are done.
  2. Split pitas in half and stuff with roast beef and one slice of cheese. Sprinkle with green chile. Place pitas on a baking sheet and broil on high for 2 - 3 minutes or until lightly browned and the cheese is melted.
  3. Serve immediately. Dip toasted pitas in au jus sauce. Enjoy!

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

Havreflarn (Swedish Oat Crisp Cookies)

We had some teenagers over for a Swedish themed dinner last night.  They were participating in a "missionary for a day" activity.  They were paired up into companionships, like the official missionaries for our church and were assigned to a family for dinner.  They ate with us and then taught us a lesson about Heavenly Father's plan for us.   My husband served a mission in Sweden.  He lived there for two years and loved it.  Swedish meatballs are a staple at our house.  (They're super easy to make and my pickiest eater's favorite!).  When we visit IKEA we usually stock up on the cream gravy packets and jars of Lingonberries.  We were out of lingonberry, but after a few phone calls, I found some at one of our local grocery stores. We ate meatballs, gravy, lingonberry, mashed potatoes (I ran out of time, other wise I would have steamed little red potatoes from our garden) and green beans (though my husband doesn't remember eating them in Sweden

The Best French Bread I've Ever Made

This is the best french bread I've ever made.  I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano.  I remember it being delicious and we gobbled it up fast.  I was intimidated for some reason by the recipe and waited a few years before I made it. We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect!  We sliced one loaf like they do at Subway.  Then later I made normal shaped sandwiches with the rest of the bread.  Delicious... light and fluffy and yummy! Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash! printable recipe French Bread recipe from my friend, Nikki Yield: 2 loaves   Ingredients 2 c. warm water 1 pkg (or 1 heaping Tbsp.) yeast 1/4 c. granulated sugar 1 T. olive oil