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).
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
- 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.
- 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.
- Serve immediately. Dip toasted pitas in au jus sauce. Enjoy!