French Dip Pastrami Sandwich Recipes

FRENCH DIP SANDWICHES

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.

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.

EASY SLOW COOKER FRENCH DIP

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.

FRENCH DIP PASTRAMI SANDWICH RECIPE

Steps:

• Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat - this broth is your "au jus" dipping sauce.
• Heat a large pan over medium heat. Add a small pat of butter and when butter is done sizzling, Saute the cut side of the rolls just until golden. Divide the pastrami meat evenly among the four sandwiches. Top with cheese and mushrooms.
• Bake at 450 for 4-5 minutes or until cheese melts and meat is hot.
• Serve each sandwich with an individual ramekin of AuJus - Dip with every bite.

FRENCH DIP SANDWICH

Steps:

• Set the oven to preheat to 425°F.
• Meanwhile, place the beef on rack in a shallow baking pan, then press the pepper into the meat.
• Roast for 30-45 minutes. The beef is done when a thermometer inserted into the thickest part of the meat reads 135°C.
• Then, place the beef on a cutting board and let it sit like that for 15 minutes, then slice it thinly.
• Transfer the beef drippings into a medium-sized saucepan, then add all the ingredients for the dipping sauce. Bring the mixture just shy of a boil, then take it off heat, cover it, wait for 10 minutes, then serve.
• Slice open the French rolls, fill them with beef slices, and serve each sandwich on an individual plate, with a side of hot dipping sauce, about ¼ cup per serving.