French Dip Subs With Beer Dipping Sauce Recipes

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.

Steps:

• In a large skillet, saute garlic in butter for 1 minute. Add the roast beef, ketchup, Worcestershire sauce, basil, oregano and pepper. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring frequently., Using a slotted spoon, place beef on buns. Serve with cooking juices.

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

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.

Steps:

• Cut roast in half, place pieces into crockpot.
• Combine canned soups with bouillon granules.
• DO NOT DILUTE SOUPS!
• Pour over meat.
• Cover, cook on low 8 hours.
• Remove meat from crockpot,shred with forks.
• Skim fat from aujus in crockpot.
• Return meat to crockpot,to rewarm.
• Pile meat on rolls.
• Serve juice as dipping sauce on the side.

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.

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.