Leftover French Dip Sandwiches Food

LEFTOVER FRENCH DIP SANDWICHES

Leftover French Dip Sandwiches image

I love roast beef but since I primarily cook for just myself anymore, I like to morph the leftovers into different types of meals. This is one of my favorite ways to use leftover roast and most times I freeze the extra servings for a quick and easy dinner.

Provided by Vicki Butts (lazyme)

Time 30m

Number Of Ingredients 12

Ingredients

2 Tbsp unsalted butter
2 onions, thinly sliced
1/4 tsp sugar
salt, to taste (i don't add this because the au jus is salty enough)
freshly ground black pepper, to taste
1/4 c sherry (or dry white wine)
1 oz au jus gravy package
3 Tbsp olive oil
1 tsp minced garlic
hoagie roll (or sourdough, or baguette)
leftover roast beef, sliced or shredded
mozzarella slices (or provolone)

Steps:

1. Melt butter over medium heat and saute onions with sugar and salt and pepper to taste. Cook onions until soft, about 5 minutes. Add sherry, increase heat and cook 2 to 3 minutes more. Set aside.
2. Make packaged au jus gravy according to package directions.
3. Heat olive oil over medium heat and saute garlic for about 30 seconds. Set aside.
4. Slice baguette into sandwich-size slices.
5. Brush bread halves with the reserved garlic oil and broil until toasted.
6. Layer sandwiches: baguette bottom, roast beef dipped in au jus, onions, slices of cheese and baguette top.
7. Serve remaining au jus on the side for dipping.
8. Add a big salad for a quick, delicious dinner.

CAMPBELL'S FRENCH DIP SANDWICHES

Campbell's French Dip Sandwiches image

Make and share this Campbell's French Dip Sandwiches recipe from Food.com.

Provided by Lorraine of AZ

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 3/4 ounce) can condensed beef consomme
1/2 cup water
12 ounces cooked roast beef, sliced (or roasted or deli beef)
4 round sandwich rolls, split
prepared horseradish (optional)

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.

Nutrition Facts : Calories 331.6, Fat 9.5, SaturatedFat 3, Cholesterol 66.3, Sodium 855.3, Carbohydrate 30.7, Fiber 1.3, Sugar 1, Protein 30.3

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While broiler is heating, melt first portion of butter in a skillet or saute pan over medium heat. To melted butter, add onions with some salt. Saute until onions are translucent and very tender, 5 to 6 minutes. Add leftover pot roast and saute until heated through, 4 to 5 minutes more. Set meat / onions aside and return pan to heat.
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