Campbells French Dip Sandwiches Recipes

SLOW COOKER FRENCH DIP SANDWICHES

Steps:

• Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker., Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

EASY FRENCH DIP SANDWICHES

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.

CAMPBELL'S FRENCH DIP SANDWICHES

Steps:

• Heat consomme and water, bringing to a boil. Add beef and heat through.
• Serve in rolls with remaining consomme mixture for dipping. Serve with horse-radish if desired.

FRENCH DIP SANDWICHES

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.

FRENCH DIP BEEF SANDWICHES

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.

SHREDDED FRENCH DIP

Steps:

• Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.