French Dip Food

FRENCH DIP

Steps:

• Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

EASY FRENCH DIP SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

SLOW COOKER FRENCH DIP SANDWICH (MELT IN YOUR MOUTH!)

Steps:

• Generously season each side of the roast with salt and pepper. In a large skillet add the olive oil and turn to medium high heat. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust.
• Place the roast into the slow cooker. Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce.
• Cook on low heat for 8-10 hours or on high for 5-7 hours. Remove the roast from the slow cooker and shred with a fork and place on hoagies with a slice of cheese. Broil the tops in the oven to melt the cheese and serve.
• Generously season each side of the roast with salt and pepper. Turn the instant pot to saute and add thee olive oil. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust. Turn the instant pot off.
• Add the Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce. Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do the nartural release for 20 minutees and then quick release. Remove the roast from the instant pot and shred with two forks.

FRENCH DIP SANDWICHES

Steps:

• Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.
• Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.
• Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.
• Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.
• Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.
• Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.

FRENCH DIP SANDWICHES

Steps:

• Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
• In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
• Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

EASIEST SLOW COOKER FRENCH DIP

Steps:

• Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
• Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

FRENCH DIP SANDWICHES

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

FRENCH DIP SANDWICHES

Steps:

• Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.
• Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
• Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted.
• Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.

FRENCH DIP SANDWICH

Steps:

• Season roast with salt & pepper. Brown in a large pan over medium high heat.
• Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
• Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
• Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

FRENCH DIP - QUICK & EASY

Steps:

• In a large, shallow skillet over moderate heat, melt butter.
• Add shallots to butter and saute 2 minutes.
• Add flour to butter and shallot and cook a minute longer.
• Whisk in sherry and cook liquid out.
• Whisk in consomme in a slow stream.
• Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface.
• Season meat with grill seasoning or salt and black pepper.
• Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.
• To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls.
• Set ramekins or cups with extra dipping sauce along side the sandwiches.

FRENCH DIP

Steps:

• Preheat oven to 400 degrees F.
• Put garlic powder, salt and pepper in a roaster pan. Place roast on top, then roll to coat the roast, sprinkling some on top. Roast, uncovered, for 1 hour.
• Turn oven down to 350 degrees F.
• Add 1 1/2 gallons water to pan and cover with foil.
• Roast 3 hours. Let cool and thinly slice. Save liquid for au jus.
• Slice hoagie buns open and toast them. Add 4 ounces meat to each bun bottom. Put the bun tops on. Pour 4 ounces au jus into each of 10 small bowls. Serve with sandwiches for dipping.

FRENCH DIP SANDWICHES

Steps:

• Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape.
• Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker.
• Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid.
• Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping.

INSTANT POT® FRENCH DIP

Steps:

• Let roast come to room temperature, about 1 hour. Season with salt and pepper.
• Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add roast; sear on all sides until well browned, about 3 minutes per side. Remove from pot.
• Add more oil if necessary; add onion and cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon.
• Add roast, beef broth, soy sauce, vinegar, salt, parsley, thyme, and pepper to the pot; stir. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 60 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes.
• Remove roast and transfer to a bowl. Strain broth through a fine-mesh strainer. Skim the fat from the top and add browning sauce. Shred beef using 2 forks and add 1 cup of the broth. Divide remaining broth between individual ramekins.
• Place provolone cheese on 1/2 of the ciabatta slices and toast all the bread until cheese has melted. Add beef to each sandwich and dip each into broth to serve.

FRENCH DIP SANDWICHES

Steps:

• Season the roast with the salt, pepper, and garlic powder.Turn the instant pot to saute and add the olive oil. When the oil is hot, sear the roast on all sides until browned then remove from pot.
• Add the onions to the instant pot and saute until onion is soft. Turn instant pot off.Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.
• Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then quick release.Remove meat from Instant Pot onto a large plate and slice or shred.Strain the liquid from the Instant Pot through a strainer into a bowl.Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.
• Season the roast with the salt, pepper, and garlic powder.Add the olive oil to a large pan over medium-high heat. Sear the roast on all sides, then remove to a plate. Add the onions to the pan and saute until soft.
• Add the roast and onions to the crockpot, along with the broth, soup, and Worcestershire sauce. Cook on low for 6-8 hours until meat is tender.
• Remove meat from the crockpot and slice or shred. Strain the liquid (au jus) from the crockpot through a strainer into a bowl. Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.

FRENCH DIP CLASSIC

Steps:

• Preheat oven to 350 degrees with rack in lower-third position.
• Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.
• Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.
• Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.
• Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.
• Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.
• Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.

EASY FRENCH DIP SANDWICHES

Steps:

• Slice the rolls, but not all the way through so they open like a book. Place them on small sheets of slightly crumpled foil. This helps with clean up but it also holds the sandwiches in place. Then add a 1/2 slice of sharp provolone into the bottom each of roll.
• Spray the bottom of a large pan with olive oil spray.
• Add in the onion, granulated garlic and a pinch of kosher salt. Heat the pan on medium, stir and sauté until the onions are soft. About 8 to 10 minutes.
• Once softened, stir in the worcestershire sauce and transfer to a small bowl. Turning off the heat under the pan.
• To the same skillet, pour in the broth, tamari and add the roast beef to the lukewarm broth. You don't want the broth to be hot, just warm enough to warm up the roast beef.
• Use tongs to divide the beef among the rolls. Keep in mind, the au jus on the beef could make the bread soggy, so allow any excess broth to drip off and back into the pan before filling each roll.
• Keep the au jus warm under low heat.
• Divide the sautéed onions among the sandwiches and top each with 2 slices (halves) of the provelone. Bake in a preheated 400° oven for 4 to 6 minutes, rotate the pan halfway to ensure even melting.
• Ladle 1/2 cup of au jus into ramekins or small bowls and serve with the sandwiches.

FRENCH DIP

Steps:

• Combine all ingredients in a saucepan.
• Cover and simmer one hour.
• Serve meat on French rolls with broth in small cups for dipping.

FRENCH DIP SANDWICHES

Steps:

• Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
• In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
• Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
• Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.

FRENCH DIP

Steps:

• For the prime rib: Preheat the oven to 350 degrees F.
• Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
• Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
• For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
• For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
• Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
• Plate sandwiches with fries and cups of warm au jus for dipping.

FRENCH DIP-CROCK POT RECIPE

Steps:

• Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crock pot.
• Place all ingredients in a crock pot.
• Cook on High for 5-6 hours or Low for 8-10.
• Remove the meat from the crock pot and place on a deep plate-to collect juices.
• Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus.
• Place in a saucepan and keep warm.
• Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
• (Remember to add the juices that drain off the meat).
• Heat Hoaggie buns to warm and slice the meat thin.
• Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.