1 wide baguette
2 tablespoons olive oil
1/2 cup freshly grated Parmigiana
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock
1 sprig of rosemary leaves, chopped
Salt and pepper
1/4 pound sliced roast beef
6 slices provolone cheese
Slice baguette open lengthwise and lightly butter. Transfer the bread to a cookie sheet and toast in the oven until golden brown. Once the bread is toasted cover it with grated cheese.
While the bread is toasting, heat a medium-sized skillet over medium-high heat with olive oil. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes.
Using tongs swish a few slices of roast beef through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese. Broil 30 seconds to 1 min.