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 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.
EASY FRENCH DIP SANDWICHES
A quick and easy sandwich that the whole family will love.
Provided by writergirl
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
- Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
- Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g
FRENCH DIP ROAST BEEF SANDWICHES
This beef comes out tender and flavorful and makes great French Dip sandwiches! I think one of the reasons it comes out so delicious is the secret ingredient...Beer :)
Provided by Karen..
Categories Lunch/Snacks
Time 3h10m
Yield 12-18 Sandwiches
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place roast in a large roasting pan.
- Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
- Pour over roast and place onions around it.
- Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.
- If roast starts getting too crispy, cover pan with foil or lid.
- Slice meat thinly and serve on rolls.
- Serve juices in individual cups or bowls to dip sandwiches into.
FRENCH DIP BEEF SANDWICHES
Philippe The Original, home of the French dip beef sandwich, is a Los Angeles institution that has been in operation since 1908. To create her version their classic sandwich at home, Claire uses flavorful chuck roast, which she sears in a hot oven, then cooks low and slow until tender and perfectly rare. Sliced thin, piled high on crusty buttered rolls and dipped in flavorful "jus," this dish is truly unforgettable.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 3h45m
Yield 12 to 16 sandwiches
Number Of Ingredients 19
Steps:
- Let the chuck roast sit out at room temperature for at least 1 and up to 2 hours.
- Preheat the oven to 450 degrees F.
- Using paper towels, pat the roast completely dry. Spread the compound butter mixture all over the entire roast.
- Place the onions, carrots, garlic, thyme and rosemary in the bottom of a large roasting pan and place the roast on top.
- Roast for 15 minutes, then lower the oven temperature to 250 degrees F. Continue roasting until a meat thermometer registers 120 degrees F, about 2 hours. Remove the roast from the oven, cover with aluminum foil and let rest for 15 minutes. Transfer the roast to a cutting board and drain off the juices that have accumulated in the pan to serve as the "jus."
- Spread some butter on one side of the sandwich rolls and horseradish sauce on the other side. Drizzle some of the reserved jus on the inside of each roll.
- Thinly slice the beef and add about 1/2 pound (8 ounces) to each roll. Slice each sandwich in half on a diagonal and serve with the jus.
- In a small bowl combine the butter, herbs, garlic, 2 teaspoons kosher salt, 2 teaspoons pepper, garlic powder, cloves and nutmeg and mix well to form a thick paste.
EASY FRENCH DIP ROAST BEEF SANDWICHES
Make and share this Easy French Dip Roast Beef Sandwiches recipe from Food.com.
Provided by Jason Weiser
Categories Lunch/Snacks
Time 8m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Heat soup, Worcestershire sauce and mushrooms in a saucepan over medium heat, bring to a boil.
- Add beef to sauce pan and heat through.
- Divide Beef & mushrooms among the four hogie buns.
- Top with Cheese.
- Use the saucepan to mix up the au jus package and heat through.
- Bake for 3 min, or until the cheese is melted.
- Top each sandwich with peppers.
- Serve with a dippable container of au jus.
Nutrition Facts : Calories 504.8, Fat 21.4, SaturatedFat 11, Cholesterol 79.5, Sodium 2356.2, Carbohydrate 40, Fiber 2.2, Sugar 4.1, Protein 37.8
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