DIP N' DUNK STEAK SANDWICHES
Something different to do with cube steaks. I'm not a big fan of cube steaks, but these really are very good and great if you are on a budget! If you are feeling really naughty, melt a slice of Swiss cheese on top.
Provided by hollyberry117
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, melt the butter over medium-high heat. Then gently, place all the steaks in the skillet in a single layer.
- Cook until the cubed steaks are golden brown, aprroximately three minutes each side. Season with salt and pepper.
- When the cubed steaks are done, transfer them to the work surface.
- For the gravy, drain the fat from the skillet. Pour water in the skillet and instant beef bouillon.
- Set the oven at 550 degrees Fahrenheit or at broil mode. Place buttered French bread or hamburger bun halves on the baking sheet.
- Sprinkle some garlic salt into the bread. Place the sheet into the broiler rack for about 4 inches from the heat.
- Toast the bread until crispy and golden brown.
- Sandwich the steaks over two toasted bread slices; cut in half.
- Pour the gravy in small bowls.
- The best part, each person can dunk the crispy cubed steak sandwich in the gravy.
Nutrition Facts : Calories 250.9, Fat 10.1, SaturatedFat 4.6, Cholesterol 54.8, Sodium 692.9, Carbohydrate 19.6, Fiber 1.1, Sugar 0.1, Protein 19.1
FRENCH DIP SANDWICHES
Thinly sliced marinated steak and sauteed onions come together in this classic sandwich perfect for dipping in a savory beefy jus.
Provided by Food Network Kitchen
Time 4h35m
Yield 4
Number Of Ingredients 11
Steps:
- Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk together the tomato paste, balsamic vinegar, 1/2 cup of the beef broth and 2 tablespoons of the Worcestershire in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate in the refrigerator for 4 to 6 hours.
- Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil.
- Remove the meat from the bag and discard the marinade. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the prepared pan and place the meat on top of the broiler pan or rack. Broil, turning once, until a thermometer inserted in the center registers about 125 degrees F, about 6 minutes per side for medium-rare. Let the meat rest on the rack for 5 minutes then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet.
- Meanwhile, heat the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and set aside.
- Pour the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce into a small pot and cook over medium heat until hot.
- Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping.
FRENCH DIP SANDWICHES
There are alot of recipes for French Dip Sandwiches using the crockpot, but this one is our favorite. It's a Judy Byrd recipe found on the Familynet website. We like these sandwiches on toasted hoagie rolls and topped with sliced provolone and seasoned steak fries.
Provided by MarshHen
Categories Lunch/Snacks
Time 8h2m
Yield 8 Sandwiches, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place first 5 ingredients into crockpot, stir well. Add roast, turn to coat. Cover and cook on low 8 hours. Remove roast and allow to sit 10 minutes. Slice roast thinly. Remove bay leaf and pour Au Jus into individual serving dishes for dipping. Fill rolls with sliced meat and top with sliced provolone.
Nutrition Facts : Calories 291.2, Fat 8.7, SaturatedFat 2.5, Cholesterol 35, Sodium 946.9, Carbohydrate 32.6, Fiber 1.6, Sugar 2, Protein 20
FRENCH DIP SANDWICHES
Provided by Food Network Kitchen
Time 4h55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk 1/2 cup of the beef broth with 2 tablespoons of the Worcestershire, the tomato paste and balsamic vinegar in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate, refrigerated, 4 to 6 hours.
- 2. Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil. Remove the meat from the marinade and discard. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the pan and place the meat on top of the broiler pan or rack. Broil about 6 minutes per side for medium-rare, or until a thermometer inserted in the center registers about 125 degrees F. Let the meat rest on the rack for 5 minutes, and then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet.
- 3. While the meat rests, heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and return the skillet to medium heat. Add the remaining 1 tablespoon butter and cook until melted. Stir in the flour and continue to cook until lightly browned and smooth, 1 to 2 minutes. Pour in the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce and cook until smooth and hot.
- 4. Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping.
FRENCH DIP SANDWICH
Steps:
- Pat dry the meat and season with salt and pepper. In a large skillet heat oil over moderately high heat until hot. Add the meat, in batches, and cook for 1 to 2 minutes, or until browned on both sides. Transfer meat as it is cooked to a heatproof platter. Keep warm in a slow oven. Pour off fat from skillet. Add butter and melt over moderate heat. Add shallots, garlic and thyme to the skillet and cook, stirring, for 2 to 3 minutes, or until vegetables are softened. Add the wine and reduce by half. Add the stock and simmer for 5 minutes. Remove meat from oven and pour platter juices into simmering jus. Have rolls split and arranged on a platter. Drizzle some of jus over cut sides of rolls. Divide meat among 4 bottom halves and top with remaining bread. Transfer sandwiches to serving plates.
- Transfer jus to individual dipping bowls and serve sandwiches with jus.
FRENCH DIP
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 14
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 SANDWICHES
This is one of the easiest, and tastiest, crockpot recipes I've tried! These sandwiches are great with homemade oven-baked french fries.
Provided by AmyMCGS
Categories Lunch/Snacks
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 659.1, Fat 17.3, SaturatedFat 6.2, Cholesterol 217.7, Sodium 1348.4, Carbohydrate 39.9, Fiber 1.9, Sugar 1.5, Protein 79.8
DICK'S DIP
This is a really delicious dip, why is it called Dick's Dip??? I have no idea! For some reason my Mom always makes it at Christmas, but I make it for any get together or party. It is simple and quick, and is always a hit.
Provided by Leslie
Categories Cheese
Time 5m
Yield 1 dip
Number Of Ingredients 6
Steps:
- Lay block of cream cheese on a plate.
- Mix remaining ingredients together.
- Pour over cream cheese.
- Serve with crackers or melba toast.
Nutrition Facts : Calories 2061.8, Fat 79, SaturatedFat 44, Cholesterol 249.9, Sodium 1123.1, Carbohydrate 337.6, Fiber 6, Sugar 232.8, Protein 17.1
FRENCH DIP SANDWICHES
Make and share this French Dip Sandwiches recipe from Food.com.
Provided by johnvac52
Categories Lunch/Snacks
Time 9h15m
Yield 12-14 serving(s)
Number Of Ingredients 9
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.
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