FRENCH DIP SANDWICH RECIPE
A delicious french dip sandwich made with a toasty baguette, flavorful roast beef and melted Swiss cheese. So easy to make and done in 10 minutes!
Provided by Jamielyn Nye
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Slice the baguette into 4. Then cut horizontally to make the sandwiches.
- In a large skillet over medium heat, add olive oil and heat for 1 minute. Add shallots and sauté for 2 minutes. Add flour and sauté 1 more minute.
- Slowly whisk in beef consommé. Bring to a boil over high heat. Reduce heat to low and simmer. Add steak seasoning and mix until combined.
- Separate roast beef and place in the au jus sauce until warm. Using tongs, place an equal portion of beef on each section of baguette or rolls. Top with a slice of cheese. Bake for 3-5 minutes, or until the cheese has melted.
- Serve with a small bowl of the extra au jus for dipping.
Nutrition Facts : Calories 426 kcal, Carbohydrate 35 g, Protein 32 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 1981 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY SLOW COOKER FRENCH DIP
This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.
Provided by lonwolf32
Categories Main Dish Recipes Sandwich Recipes Beef
Time 7h10m
Yield 9
Number Of Ingredients 6
Steps:
- Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
- Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 19.6 g, Cholesterol 96 mg, Fat 18.1 g, Fiber 0.9 g, Protein 39.1 g, SaturatedFat 7 g, Sodium 661.1 mg, Sugar 1.4 g
EASY FRENCH DIP SANDWICHES
These easy French Dip Sandwiches are perfect for weeknight dinners or this Sunday's Super Bowl game! French rolls are stuffed with thinly sliced roast beef, topped with sautéed onions and provolone cheese. The quick au jus is the perfect thing to dunk these sandwiches in.
Provided by Laurie McNamara
Categories Mains & Entrees
Time 25m
Number Of Ingredients 10
Steps:
- Slice the rolls, but not all the way through so they open like a book. Place them on small sheets of slightly crumpled foil. This helps with clean up but it also holds the sandwiches in place. Then add a 1/2 slice of sharp provolone into the bottom each of roll.
- Spray the bottom of a large pan with olive oil spray.
- Add in the onion, granulated garlic and a pinch of kosher salt. Heat the pan on medium, stir and sauté until the onions are soft. About 8 to 10 minutes.
- Once softened, stir in the worcestershire sauce and transfer to a small bowl. Turning off the heat under the pan.
- To the same skillet, pour in the broth, tamari and add the roast beef to the lukewarm broth. You don't want the broth to be hot, just warm enough to warm up the roast beef.
- Use tongs to divide the beef among the rolls. Keep in mind, the au jus on the beef could make the bread soggy, so allow any excess broth to drip off and back into the pan before filling each roll.
- Keep the au jus warm under low heat.
- Divide the sautéed onions among the sandwiches and top each with 2 slices (halves) of the provelone. Bake in a preheated 400° oven for 4 to 6 minutes, rotate the pan halfway to ensure even melting.
- Ladle 1/2 cup of au jus into ramekins or small bowls and serve with the sandwiches.
Nutrition Facts : ServingSize 1 sandwich, Calories 347 kcal, Carbohydrate 41 g, Protein 21 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 1207 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 4 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
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.
INSTANT POT FRENCH DIP SANDWICHES RECIPE
These French Dips are delicious and super easy to make in the Instant Pot! This french dip recipe only has 2 ingredients, but have so much flavor.
Provided by Kristen Hills
Categories Main Course
Time 1h5m
Number Of Ingredients 3
Steps:
- Place roast in greased the Instant Pot. Pour consommé over the top of the roast.
- Put the lid on and turn the knob to sealing.
- Push the manual or pressure cook button and set the timer for 75 minutes (25 minutes per pound of roast).
- When it is done cooking, let it do a natural release for at least 1 hour. This will make your meat very tender and fall-apart, so I highly recommend it! (Sometimes I will let the roast sit in the Instant Pot on warm for 6-8 hours and it makes it SO good!) Turn the valve to venting to let any remaining pressure release.
- Remove roast and save extra juice for dipping! With 2 forks, shred roast (when it is done, it should pull apart easily . . . almost fall apart).
- Serve meat on buns and use extra juice to dip sandwiches in.
Nutrition Facts : Calories 487 kcal, Carbohydrate 33 g, Protein 39 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 813 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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