FRENCH DIP SANDWICHES
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
SPICY FRENCH DIP
If I'm cooking for a party or family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It's a timesaver that never fails to get rave reviews. -Ginny Koeppen, Winnfield, Louisiana
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low 8-10 hours or until meat is tender. , Remove beef and shred with 2 forks. Skim fat from cooking juices. Serve beef on rolls with juice.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SPICY FRENCH DIPS W HOMEMADE ROAST BEEF
Description Who doesn't love french dips?! Delicious roast beef dipped in a warm, rich au jus. They're incredible when homemade, and surprisingly, not too difficult to make! You can make these with some roast beef from a local deli, but I recommend going all the way and making a spicy Dan-O's roast beef yourself ;) For the beef, I used an eye of round roast. You can use a sirloin roast if you'd like to take it a step further, or even a rib roast if you want to go all out. The eye of round is a rather tough cut of meat, so you have to take care when making it so it's not super tough. And you need to slice it as thin as you can so you don't get as much of that toughness! So get a good carving knife and watch some videos if you're not good at cutting thin (I'm not). The roast uses a few cooking techniques, with a little searing, basting, and roasting. The au jus is made with the pan drippings left after roasting and a few other ingredients. The beef slices go back into the warm (but not hot) au jus just before going on the sandwich, then you serve a side of the au jus to dip your sammy in. Tons of flavor! For the sandwiches, I try to get some nice mini french loaves from the bakery. Cut them in half, throw them in the broiler for a few minutes, and then add your cheese on top to melt. From there, add on your roast beef, and pour your side of au jus, and you're ready to go! Serve Spicy Dan-O's French Dips W Homemade Roast Beef with fries. Enjoy! Ingredients (1) 3-4 lb top round beef roast (1) 32 oz beef broth Fresh thyme Fresh rosemary 1 tbsp Worcestershire sauce 1 tbsp liquid aminos Butter 1 yellow onion 1 bulb garlic Mini french bread Provolone cheese Prep Time 15 Mins Cook Time 1 Hr 30 Mins Serving Size 6-8 Instructions Trim excess fat off of your roast and allow to sit at room temperature for roughly 1 hour before cooking. Once to temp, preheat oven to 325 degrees. Season your roast beef with salt, pepper, and plenty of spicy Dan-O's. From there, chop a bulb of garlic in half and cut off a few sprigs of thyme and rosemary. In a large cast-iron pan, add in a few tbsp of butter and turn heat up to medium. Melt the butter, and add in your rosemary, thyme, and halves of garlic (cut side down). Allow to cook until fragrant. Add your whole beef to the pan, searing for roughly 1 minute on each side. While it sears, baste with the butter in the bottom of the pan. Once all sides are seared, lift the roast onto your roasted garlic halves, elevating it from the bottom of the pan. Baste a few more times, and place in the oven. Allow your roast to cook at 325 degrees for about 20 minutes per pound. Periodically baste with butter and pan drippings while it cooks. Cook your roast to an internal temperature of 140 degrees then remove it from the oven. Allow to rest for 30 minutes. While roast rests, slice your onions and make your au jus. Start by removing any burnt bits from the cast iron pan you cooked your roast in, but MAKE SURE TO SAVE THE DRIPPINGS. Cook your sliced onion (on medium) in the pan juices for 4 or 5 minutes until it cooks down. Add in some more thyme and rosemary, and some minced garlic during the last minute of sauteing. Once your veggies are cooked, add in 3 cups of beef broth, your Worcestershire, and your liquid aminos. Add in roughly 1 tbsp of Dan-O's Seasoning too! Turn to low and allow to cook until your roast is done resting. After 30 minutes, very carefully slice your roast as thin as you can. Add beef slices to the warm au (about 115 degrees) jus for about 20-30 minutes, until tender. Cut your french loaves in half and pop them in the oven with the broiler on. Melt your cheese on the inside of the bun. Remove from the oven and add your roast beef slices. Serve sandwiches with a side of au jus. Enjoy! Best Dan Seasoning Shop All Products
Provided by Crosby Team
Categories Sandwich
Yield 6
Number Of Ingredients 11
Steps:
- Trim excess fat off of your roast and allow to sit at room temperature for roughly 1 hour before cooking. Once to temp, preheat oven to 325 degrees. Season your roast beef with salt, pepper, and plenty of spicy Dan-O's.
- From there, chop a bulb of garlic in half and cut off a few sprigs of thyme and rosemary. In a large cast-iron pan, add in a few tbsp of butter and turn heat up to medium. Melt the butter, and add in your rosemary, thyme, and halves of garlic (cut side down). Allow to cook until fragrant.
- Add your whole beef to the pan, searing for roughly 1 minute on each side. While it sears, baste with the butter in the bottom of the pan. Once all sides are seared, lift the roast onto your roasted garlic halves, elevating it from the bottom of the pan. Baste a few more times, and place in the oven.
- Allow your roast to cook at 325 degrees for about 20 minutes per pound. Periodically baste with butter and pan drippings while it cooks. Cook your roast to an internal temperature of 140 degrees then remove it from the oven. Allow to rest for 30 minutes.
- While roast rests, slice your onions and make your au jus. Start by removing any burnt bits from the cast iron pan you cooked your roast in, but MAKE SURE TO SAVE THE DRIPPINGS. Cook your sliced onion (on medium) in the pan juices for 4 or 5 minutes until it cooks down. Add in some more thyme and rosemary, and some minced garlic during the last minute of sauteing.
- Once your veggies are cooked, add in 3 cups of beef broth, your Worcestershire, and your liquid aminos. Add in roughly 1 tbsp of Dan-O's Seasoning too! Turn to low and allow to cook until your roast is done resting.
- After 30 minutes, very carefully slice your roast as thin as you can. Add slices to the au jus while you toast your bread.
- Cut your french loaves in half and pop them in the oven with the broiler on. Melt your cheese on the inside of the bun. Remove from the oven and add your roast beef slices.
- Serve sandwiches with a side of au jus. Enjoy!
Nutrition Facts : Calories 550
FRENCH DIP SANDWICHES
Provided by Food Network Kitchen
Time 3h40m
Yield 6 servings
Number Of Ingredients 24
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.
EASY BEEF FRENCH DIP WITH QUICK AU JUS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
- Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
- To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
- To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.
FRENCH DIPS WITH SWISS
Delicious and easy hot sandwich served with a dip of rich beef broth. Try it with potato chips and a dill pickle.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat beef broth over low heat; keep warm.
- Melt butter in a small frying pan.
- Fry onion rings and optional bell pepper in butter until tender and slightly browned.
- Remove vegetables from the pan; keep warm.
- Add meat to the pan and heat throughly. (If there are any browned spots from the meat and vegetables left in the pan, you can deglaze the pan with a little bit of red wine and then add it to the broth for a tasty addition).
- Layer one slice of cheese, meat, veggies and another slice of cheese on French bread rolls.
- Cover with other half of roll.
- Place sandwiches back in pan over low heat, covered.
- Heat just until cheese is melted and bottom of rolls are toasted.
- Serve with warmed broth for dipping.
FRENCH DIP ROAST BEEF FOR THE CROCK POT
This is one of the best recipes I've come up with for beef roast. The cheapest cuts come out tasting like you slaved over a stove all day long. You can add potatoes and carrots to the recipe if you like, or shred it and serve it as a French Dip sandwich with the au jus juice from the crock pot on the side. If you are watching your sodium, use the lite soy sauce and it will taste just as delicious.
Provided by The Big Cheese
Categories One Dish Meal
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place roast in a 5-quart slow cooker.
- Combine soy sauce and next 6 ingredients.
- Pour over roast.
- Add water to slow cooker until roast is almost covered.
- Cook, covered, on LOW for 7 hours or until very tender.
- Remove roast, reserving broth.
- You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
AMY'S ROAST BEEF FOR FRENCH DIPS
Super easy delicious Roast Beef. We use this as sandwich meat for French dips. I cook it early in the day and put it in the fridge. I pull it out and slice for dinner. You could also use it for a traditional roast beef dinner. The use of eye of round is a must for consistency through the roast.
Provided by Amyk4
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Place roast on a cutting board.
- Rub Worcestershire sauce, garlic, brown sugar, salt and pepper on the entire roast.
- Cover bottom of pan with 1/8 inch of water.
- Place roast on a rack in a roasting pan.
- Bake 15 minutes per pound.
Nutrition Facts : Calories 607.7, Fat 28, SaturatedFat 11, Cholesterol 231.3, Sodium 368.1, Carbohydrate 10.9, Fiber 0.1, Sugar 8.4, Protein 73.3
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