Beef Sandwiches Au Jus Recipes

Steps:

• Place beef in 3 1/2 to 4 quart slow cooker. Mix dry soup mix and remaining ingredients except buns; pour over beef.
• Cover and cook on low heat setting 8 to 10 hours.
• Slice or shred beef. Serve on hoagie buns. If desired, skim fat from meat juices. Serve sandwiches with individual portions of meat juices for dipping.

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

Steps:

• In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.

Steps:

• To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
• Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
• You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
• To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

Steps:

• Place onion slices and broth in a 3 to 4 quart crock pot. Coat beef roast with vinegar. Put beef roast on top of onions in crock pot. Dust with dressing mix, salt, and pepper.
• Cover. Cook on low 8 to 10 hours. Can cook longer if not to your desired doneness.
• Before serving, take beef roast out of pot and cut into thin slices. Return the slices to the crock pot and mix well.
• Serve beef on buns with bell peppers, cheeses, and mayo or other condiments of your choice.
• I put a little cajun seasoning on the beef roast while cooking.

Steps:

• In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
• Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
• Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
• Broil until cheese melted and bubbly.
• Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
• Cut on a diagonal and serve with au jus on the side.

Steps:

• Place onion slices and broth in 3 1/2- to 4-quart slow cooker. Brush all surfaces of beef roast with vinegar. Place on onions. Sprinkle with dressing mix (dry), salt and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• About 5 minutes before serving, remove beef from cooker; place on cutting board. Cut beef across grain into thin slices; return slices to cooker and mix well.
• Serve beef mixture on buns with bell pepper and cheese. Beef mixture will hold on low heat setting up to 4 hours.

Steps:

• Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out.
• Separate deli roast beef slices and add them to the sauce pan.
• Cook for 5-10 minutes or until roast beef is warmed through.
• Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.