French Dip Roast Beef Sandwiches Recipes

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.

FRENCH DIP ROAST BEEF SANDWICHES

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 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.

CHEDDAR FRENCH DIP SANDWICHES

Steps:

• In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted., In a large saucepan, combine beef and broth; heat through. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping.

FRENCH DIP SANDWICHES

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.

FRENCH DIP SANDWICHES

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.

CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Place roast in 4.5 - 6 quart slow cooker.
• Sprinkle with onion soup mix and then pour onion soup and beer over it.
• Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
• Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
• Remove meat and slice or shred; return to slow cooker and cover.
• Turn to low and let meat soak up the juices until ready to serve.
• Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

FRENCH DIP SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender., Remove roast; cool slightly. Discard bay leaf. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls with broth.