FRENCH DIP ROAST BEEF SANDWICHES
This beef comes out tender and flavorful and makes great French Dip sandwiches! I think one of the reasons it comes out so delicious is the secret ingredient...Beer :)
Provided by Karen..
Categories Lunch/Snacks
Time 3h10m
Yield 12-18 Sandwiches
Number Of Ingredients 6
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.
FRENCH DIP BEEF SANDWICHES
Philippe The Original, home of the French dip beef sandwich, is a Los Angeles institution that has been in operation since 1908. To create her version their classic sandwich at home, Claire uses flavorful chuck roast, which she sears in a hot oven, then cooks low and slow until tender and perfectly rare. Sliced thin, piled high on crusty buttered rolls and dipped in flavorful "jus," this dish is truly unforgettable.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 3h45m
Yield 12 to 16 sandwiches
Number Of Ingredients 19
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.
FRENCH BEEF SANDWICH
Provided by Valerie Bertinelli
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F.
- Place the rolls in the oven to crisp, about 5 minutes.
- Stir the mayonnaise, cornichons, Dijon and tarragon together in a small bowl. Lay out the bread, cut-side up, and spread with the mayonnaise mixture.
- Make sandwiches with the beef, lettuce and tomato.
- For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside.
- For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate.
- Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl.
- Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour.
- Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve.
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
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
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 BEEF SANDWICH
I used to make these when my boys were growing up. I just re-discovered it again.You will love it.I promise it will be a hit.Serve with fries.
Provided by Sageca
Categories Lunch/Snacks
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add lots of pepper to roast.
- Sprinkle with 1/2 of the Demi-glace mix.
- Place roast uncovered in 400* preheated oven.
- Cook for 1 hour. Turn oven off; let sit another hour in oven.
- Remove from oven and let sit 1/2 hour.
- Store drippings from the roast to add later.
- Thinly slice the roast. If serving the next day, place covered in refrigerator.
- Do not worry if your meat is no well done it will keep cooking in the broth.
- To serve:.
- In slow cooker heat up, consommé, water,remaining Demi-glace and drippings from roast on High. Add beef slices.Let it sit until it is ready to eat.
- To serve remove beef from au jus and place in a bowl.
- Ladle au jus in individual containers for each guest to dip his sandwich.
- Tip:.
- Used baguette, french bread or hoagy buns to make the sandwiches.
Nutrition Facts : Calories 576.6, Fat 21.4, SaturatedFat 7.7, Cholesterol 160.9, Sodium 1379.7, Carbohydrate 24.5, Fiber 1.4, Sugar 1.1, Protein 71
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- Season roast with salt and pepper. Heat oil in a large skillet or pot over medium-high heat. When pan is hot, add seasoned rump roast and cook, turning, until browned on all sides, about 1 1/2 minutes per side. Transfer roast to slow cooker.
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