Kansas Girls French Dip Sandwiches Food

FRENCH DIP SANDWICHES

Steps:

• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet.
• Meanwhile, make the dip: Bring the beef broth and nutmeg to a simmer in a small saucepan; remove from the heat and add the horseradish and 1/2 tablespoon butter. Cover and keep warm.
• Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip.

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.

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:

• 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.

KANSAS GIRL'S FRENCH DIP SANDWICHES

Steps:

• Place, the trimmed of fat, roast in the crock pot.
• In a separate bowl, COMBINE: Soy sauce, bouillon cube or the Better Than Broth, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
• Pour this broth you just mixed up over the roast.
• Add water to the crock pot until it is almost covered.
• Cook covered on low heat for at least 7 to 8 hours or until the roast is very tender.
• Remove the roast, reserving the broth.
• Remove the bay leaf from the broth and toss.
• You can either shred the roast or just slice it thinly. If slicing, slice against the grain for tenderness.
• Layer the roast in the rolls, as much roast or as little as you want. Sometimes I tear some of the center of the roll out so it's not too thick.
• Serve the reserved broth for dipping your sandwich inches.
• Just a note: You might have to tweak some of these seasonings to your taste. We didn't like the rosemary at first, so I went lighter on it, now we love it. This recipe is super easy and delish!

FRENCH DIP SANDWICHES

Steps:

• Saute Onions in Butter till tender.
• Transfer to Slow Cooker.
• Cut Roast in half and place on top of Onions.
• Combine Soy Sauce, Water, Soup Mix and Garlic.
• Pour over Roast.
• Cook 7-9 hours on low.
• Remove Roast and let stand for 15 minutes.
• Thinly slice meat and place on Rolls.
• Sprinkle with Cheese and place under Broiler till Cheese melts.
• Serve Juice as a Dipping Sauce.

FRENCH DIP SANDWICHES

Steps:

• Place roast in crockpot, sprinkle in soup mix, and then pour beer over top.
• Cook on low all day (6-8 hours).
• Shred meat with a fork and serve on hoagie rolls.
• Use the juice as a dip,"au jous" style.
• Optional: We like to serve these with sauted peppers and onions and slices of mozzarella or other kinds of cheese.

CAMPBELL'S FRENCH DIP SANDWICHES

Steps:

• Heat consomme and water, bringing to a boil. Add beef and heat through.
• Serve in rolls with remaining consomme mixture for dipping. Serve with horse-radish if desired.

FRENCH DIP FOR SANDWICHES

Steps:

• Place roast into slow cooker.
• Add 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 forks and keep warm.
• Strain broth (if desired) and skim off fat.
• Serve beef on toasted rolls and pour broth into small cups for dipping.