SLOW COOKER FRENCH DIP SANDWICHES WITH AU JUS SAUCE
These Slow Cooker French Dip Sandwiches with Au Jus Sauce are easy to make, moist and have the most amazing flavor! This is going to be a new family favorite recipe for sure!
Provided by Shauna
Categories Slow Cooker
Time 8h10m
Number Of Ingredients 9
Steps:
- Turn your slow cooker to low.
- Add all of your ingredients (except the meat) and stir well.
- Place your meat in your slow cooker and cover.
- Cook on low for 8-10 hours or until the meat falls apart when shredding with 2 forks.
- Shred the meat and then place it back in the slow cooker and continue to cook for an additional 30 minutes so the flavor gets into all of the shredded meat.
- Drain the liquid off of the meat and serve it (in little bowls) with your french dip sandwiches!
Nutrition Facts : Calories 493 kcal, Carbohydrate 3 g, Protein 63 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 196 mg, Sodium 991 mg, ServingSize 1 serving
FRENCH DIP SANDWICHES WITH AU JUS
This is hands down the easiest recipe for delicious French Dip Sandwiches with Au Jus! With two layers of melted cheese, flavorful roast beef, toasted bun, and savory Au Jus for dipping.
Provided by Emily Walker
Categories Lunch
Time 15m
Number Of Ingredients 6
Steps:
- In a sauce pan over medium heat, bring the beef consomme' and onion soup mix to a boil.
- Add the sliced roast beef to the pan and simmer for 5 minutes.
- While beef is simmering in the sauce prepare French rolls by spreading 1 tablespoon of cream cheese on the bottom bun of each roll. Place 2 slices of cheese on each top bun.
- Place rolls (tops and bottoms) face-up on a baking sheet. Broil on high for about two minutes or until the Provolone cheese has melted. Remove from broiler.
- Using tongs, pull the sliced roast beef from the au jus and place it on the bottom buns with cream cheese. Top with the top buns.
- Use a ladle to scoop the au jus evenly into four dipping cups or small bowls. Serve the sandwiches with the side of au jus.
Nutrition Facts : Calories 478 kcal, Carbohydrate 30 g, Protein 41 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 3690 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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 SANDWICHES WITH CARAMELIZED ONION AU JUS
Tender & juicy London broil is the star of these French Dip Sandwiches with Caramelized Onion Au Jus, but slices from leftover holiday roasts would be equally delicious!
Provided by Erica
Categories Main Course
Time 1h35m
Number Of Ingredients 21
Steps:
- Pierce roast with a fork and add it to a large zipper bag. Add shallots, garlic, soy sauce, vinegar, lemon juice, oil, oregano, and thyme to bag and seal. Massage into roast, the allow to marinate in refrigerator 2 hours, turning every 30 minutes.
- Preheat broiler to high, setting the rack on the second highest level. Spray a broiler pan with cooking spray.
- Remove roast from bag; scrape shallots and garlic from roast and discard. Retain marinade liquid and set aside. Sprinkle meat evenly with salt and pepper.
- Broil 4 inches from heat for 5-6 minutes on each side, or until desired degree of doneness. Let stand 10 minutes before slicing the beef thinly.
- In a large saute pan, add the reserved roast marinade, onions, and garlic. Stir for 5 minutes, until softened. Stir in the soup mix, then add the consomme, broth, wine, water, and Worcestershire. Bring it to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally. Add more water if needed.
- Remove from heat and pour the liquid through a fine strainer, reserving the liquid and onions in separate bowls.
- Heat oven to 400 degrees. Toast frozen rolls for 8-9 minutes, then remove and slice in half. Top with slices of beef, Havarti cheese, and caramelized onions. Toast the built sandwiches for 2 more minutes until the cheese is melted. Serve with bowls of au jus for dipping.
Nutrition Facts : Calories 414 kcal, Carbohydrate 28 g, Protein 38 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 908 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
FRENCH DIP AU JUS
I created this because so many French dip recipes seem bland or rely on a mix. The sandwich and au jus is simple to make and tastes better than a restaurant version. -Lindsay Ebert, Orem, Utah
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.
Nutrition Facts : Calories 694 calories, Fat 19g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 1906mg sodium, Carbohydrate 69g carbohydrate (4g sugars, Fiber 3g fiber), Protein 59g protein.
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