French Dip With Italian Attitude Recipes

FRENCH DIP WITH ITALIAN ATTITUDE

Steps:

• Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together
• Then cut the bread in half so that you have 2 books
• Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesnt burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with grated cheese
• While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes
• Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together
• Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread
• Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese

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.

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

Steps:

• Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
• Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
• Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
• Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

FRENCH DIP WITH ITALIAN ATTITUDE

Steps:

• Slice baguette open lengthwise. If you prefer you can leave one side together so it opens like a book.
• Transfer the bread to a cookie sheet and toast under the broiler until golden brown. The bread toasts very fast under a hot broil, do not leave it unattended.
• Rub cut side of toasted bread with crushed garlic clove and drizzle with a little olive oil.
• Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese.
• To make the dipping jus:.
• While the bread is toasting, heat a skillet over medium-high heat, add about 2 tbls. olive oil, onion, chopped garlic, tomato paste and rosemary. Season with a little salt and pepper.
• Cook this until the onion start to get soft, about 2 - 3 minutes.
• Add beef stock, bring to a simmer and cook for about 2 - 3 minutes to let the flavors come together and it will thicken up just slightly.
• Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread.
• You just want the beef to get heated through, remember the beef is already cooked.
• If you like an extra juicy French Dip you can dip the browned edge of the bread in the stock mixture before topping with the beef.
• Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese.
• This is all on one half of the bread, so when you put the sandwich under the broiler to melt the provolone do not include the "top" of the sandwich.
• Enjoy.

SPICY FRENCH DIP

Steps:

• Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low 8-10 hours or until meat is tender. , Remove beef and shred with 2 forks. Skim fat from cooking juices. Serve beef on rolls with juice.

FRENCH DIP

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.