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.
QUICK FRENCH DIP SANDWICHES
Treat yourself or a loved one to a restaurant-quality lunch with this tasty sandwich! The flavorful au jus is a snap to prepare. Carole Lanthier - Courtice, Ontario
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a 1-1/2-qt. microwave-safe bowl, combine the beef, broth and 1/4 cup steak sauce. Cover and microwave on high for 2-3 minutes or until heated through., Meanwhile, combine mustard and remaining steak sauce; spread over roll bottoms. Using a slotted spoon, place beef on rolls; replace tops. Serve with broth mixture for dipping.
Nutrition Facts : Calories 340 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 2162mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
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.
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
Make and share this French Dip recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan.
- Cover and simmer one hour.
- Serve meat on French rolls with broth in small cups for dipping.
Nutrition Facts : Calories 356.5, Fat 12, SaturatedFat 5, Cholesterol 112.3, Sodium 1339.9, Carbohydrate 21.1, Fiber 1.5, Sugar 0.4, Protein 41.2
FRENCH DIP CLASSIC
Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees with rack in lower-third position.
- Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.
- Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.
- Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.
- Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.
- Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.
- Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.
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