FRENCH DIP SANDWICHES
I found this recipe in one of our local publications. It's perfect for an easy weeknight meal, since the meat cooks all day without any attention. -Dianne Joy Richardson, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 10h15m
Yield 12 sandwiches.
Number Of Ingredients 9
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender., Remove roast; cool slightly. Discard bay leaf. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls with broth.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 792mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
FRENCH DIP SANDWICHES
Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!
Provided by Giselle
Categories Main Dish Recipes Sandwich Recipes Beef
Time 12h10m
Yield 10
Number Of Ingredients 9
Steps:
- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
- In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
- Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 29.8 g, Cholesterol 76.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 1172.9 mg, Sugar 1.6 g
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 SANDWICHES
Serve these French-style sandwiches filled with roast beef, onion and cheese ready in 25 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.
- Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
- Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted.
- Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Fiber 6 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 770 mg
FRENCH DIP
For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Time 5h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.
Nutrition Facts : Calories 467 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1300mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.
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.
FRENCH DIP FOR SANDWICHES
I got this recipe from a friend several years ago and when I get a yen for French dips this is the one I make. It's very tasty and I like to serve it with dill pickle spears and french fries or chips.
Provided by Anita Harris
Categories Lunch/Snacks
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast into slow cooker.
- Add water, soy sauce and seasonings.
- cover and cook on high for 5-6 hours or until beef is tender.
- Remove meat from broth, shred with forks and keep warm.
- Strain broth (if desired) and skim off fat.
- Serve beef on toasted rolls and pour broth into small cups for dipping.
Nutrition Facts : Calories 551.9, Fat 35, SaturatedFat 13.9, Cholesterol 117.4, Sodium 1339.3, Carbohydrate 20.5, Fiber 1.5, Sugar 0.5, Protein 36.5
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.
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.
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- Heat vegetable oil over medium high heat in a cast iron skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
- Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
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- Tie the meat with kitchen twine if needed. In a small bowl combine the salt, pepper and oregano together. Sprinkle the seasoning mixture liberally and generously over the beef on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear it on all sides until a nice brown crust has formed.
- Add the remaining ingredients to your slow cooker and stir. Add the beef and pour some of the liquid over the meat.
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- Add olive oil to a large non-stick skillet over medium high heat. Add meat to the pan and sear on high heat for 30 seconds or so on all sides, just until lightly browned.
- Place meat in the slow cooker and sprinkle with French onion soup mix and garlic. Pour broth, coke, soy sauce and Worcestershire sauce on top.
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- Generously salt and pepper the steak and sear it until it reaches medium rare (135°F on an instant read thermometer), depending on thickness about 3 minutes each side
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- In a large skillet heat 2 tablespoons of vegetable oil and sear roast on all sides. Add more oil, as necessary, as you turn and sear the roast. Transfer roast to a 6-quart slow cooker.
- Saute the onions until soft. Transfer to the slow cooker. Add the beef consomme to the skillet, turn the heat on high, scrape up all the brown bits left in the skillet. Pour into a slow cooker.
- Add french onion soup, Worcestershire sauce, soy sauce, beef flavor Better Than Bouillon, Italian seasoning, bay leaf, and garlic.
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- Melt butter in a pan over medium/high heat. Add onions and cook 3-4 minutes, just until starting to soften; add garlic. Cook 1 minute more.
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- Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
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- Place roast in the slow cooker and pour water, beef broth, and soy sauce on top. Sprinkle with the spices, toss in the bay leaf, and cover.
- Cook on low for 6 hours. Remove from slow cooker, slice, and place back in broth and cook on low 30 more minutes.
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- Spray a large skillet over high heat with a light oil spray (I used grapeseed oil spray). Sear all sides of the roast until dark brown.
- Add onion, garlic, stock, soy sauce, Worcestershire sauce, rosemary, and bay leaves to your slow cooker or instant pot. Place beef on top and cover with lid.
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- Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
FRENCH DIP EYE OF ROUND SANDWICHES - CHEF ALLI
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- In a large skillet over medium heat, add the butter and the olive oil. When the butter is melted, add the sliced onions, cooking until they have softened a bit, stirring often. Add the wine, brown sugar, balsamic vinegar, stirring to combine; season to taste with salt and pepper. Cover the skillet with foil or a lid, reduce the heat to medium-low; cook the onions, stirring occasionally, adding a bit of broth as needed, until the onions are completely caramelized and cooked down; reserve.
- In a small bowl, combine the sour cream, Worcestershire sauce and horseradish, stirring until smooth; reserve in the fridge.
- In a large skillet, add the French onion soup, broth, and Worcestershire; bring to a simmer over medium heat, then reduce the heat to low, keeping the au jus warm.
FRENCH DIP SANDWICH RECIPE -THE GIRL WHO ATE EVERYTHING
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- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker or Instant Pot.
- Add the beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder to the slow cooker or Instant Pot. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. It depends on your slow cooker; it could take more or less time. For the Instant Pot, cook for 30 minutes on high pressure.
- Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. I prefer it sliced really thin.
FRENCH DIP SANDWICH {GREAT FOR A CROWD!} - SPEND WITH …
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- Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
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- Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. (Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.) Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.
- While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don't want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the meat.
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