French Dip Sandwiches

1 lb. cooked roast beef, thinly sliced 2 beef bouillon cubes 1 1/2 cups water 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon dried oregano 1/8 teaspoon dried thyme 1 small bay leaf 4 6-inch French rolls, sliced Preheat oven to 350F. Separate beef slices and place in casserole. Combine bouillon cubes and water in a saucepan. Bring to a boil, stirring until bouillon dissolves. Add onion powder, garlic powder, oregano, thyme, and bay leaf to bouillon mixture. Pour bouillon mixture over beef slices. Bake for 10 minutes or until beef is heated through. Heat rolls in turned off oven. Mound beef on rolls. Discard bay leaf. Ladle bouillon mixture into small cups. Serve sandwiches with sauce for dipping.