Mini Roast Beef and Gravy "Bowls" with Provolone

Call me crazy, but when I saw a loaf of "dinner rolls" at the grocery store, I instantly thought, "These would make perfect mini bowls - lined up like soldiers". Then I started dreaming up fillings...

This quick and easy recipe couldn't be simpler. And don't be tempted by a store-bought gravy - you don't need it. The gravy in this recipe is a twist on au jus, the sauce that comes alongside the French dip sandwich. It's a simple blend of beef broth, soy sauce and garlic powder, with a little flour to thicken. It comes together in less than 5 minutes, with NO fat added. Once the gravy is thick, you simply stir in sliced roast beef and the filling is ready!

I used regular dinner rolls, but you can use Hawaiian rolls for this too. Oh, and the brand I bought came in "sheets" of 6 rolls. If you buy a variety that has more than 6 rolls (say 8), add a little more roast beef and cheese. You'll have enough gravy, so you don't need to adjust that.

Mini Roast Beef and Gravy Bowls with Provolone

1 "sheet" dinner rolls, either 6 or 8 rolls
1 cup beef broth
1 tablespoon all-purpose flour
2 teaspoons soy sauce
1/4 teaspoon garlic powder
6-8 thin slices roast beef, sliced into strips
2-3 slices provolone cheese, sliced into 2-inch pieces

Preheat the oven to 350 degrees.
Using a paring knife, cut a small circle in the top of each roll, and remove some of the dough.

In a small saucepan, whisk together the broth, flour, soy sauce, and garlic powder. Set the pan over medium heat and bring to a simmer. Simmer for 3 to 5 minutes, until the mixture reaches the consistency of gravy, whisking frequently.
Remove the pan from the heat and stir in the roast beef. Toss to coat the beef strips with the gravy.
Spoon the roast beef into the center of the rolls. Drizzle any remaining gravy over top.

Top with the cheese.
Bake for 10 minutes, until the cheese melts.

Serves 4-6