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.
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
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.
FRENCH DIP
For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Time 5h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.
Nutrition Facts : Calories 467 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1300mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.
FRENCH DIP - QUICK & EASY
Make and share this French Dip - Quick & Easy recipe from Food.com.
Provided by DeSouter
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 400.1, Fat 13.4, SaturatedFat 6, Cholesterol 96.9, Sodium 3152.3, Carbohydrate 29.2, Fiber 0.9, Sugar 2.7, Protein 38.8
QUICK AND EASY FRENCH DIP
I got the original recipe from Rachael Ray but then modified to our tastes. My family really enjoys these.
Provided by bmcnichol
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour consommé and bring to a bubble. Add flour, stirring frequently and allow to simmer.
- Season meat with grill seasoning and place in consommé.
- Cook until meat is warm.
- Split rolls and add two pieces of Provolone to each roll.
- Add meat to rolls.
- Put au jus sauce on side for dipping.
Nutrition Facts : Calories 715.5, Fat 31.6, SaturatedFat 15.2, Cholesterol 159.3, Sodium 1668.2, Carbohydrate 34.8, Fiber 1.4, Sugar 1.5, Protein 72.1
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
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.
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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