French Dips With Swiss Recipes

FRENCH DIP CLASSIC

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.

FRENCH DIPS WITH SWISS

Steps:

• Heat beef broth over low heat; keep warm.
• Melt butter in a small frying pan.
• Fry onion rings and optional bell pepper in butter until tender and slightly browned.
• Remove vegetables from the pan; keep warm.
• Add meat to the pan and heat throughly. (If there are any browned spots from the meat and vegetables left in the pan, you can deglaze the pan with a little bit of red wine and then add it to the broth for a tasty addition).
• Layer one slice of cheese, meat, veggies and another slice of cheese on French bread rolls.
• Cover with other half of roll.
• Place sandwiches back in pan over low heat, covered.
• Heat just until cheese is melted and bottom of rolls are toasted.
• Serve with warmed broth for dipping.

FRENCH DIP

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.

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.

FRENCH DIP SLIDERS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 inch baking dish with nonstick cooking spray.
• Without separating the rolls, slice rolls in half and place the bottom half in prepared pan.
• In a small bowl, whisk together sauce ingredients and spread on top of bottom half of rolls.
• Layer on sliced roast beef and top with sliced cheese.
• Place top half of rolls on top.
• In a saucepan over medium heat, whisk together butter, onion, garlic, Au Jus packet and 2 cups of water.
• Bring to a boil and remove from heat.
• Drizzle 1/2 cup au jus over sliders and sprinkle on sesame seeds.
• Bake for 15-18 minutes, or until rolls are golden brown.
• Remove from oven and cut into 12 sliders.
• Serve with remaining Au Jus.

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.

FRENCH DIP SANDWICH WITH ONIONS

Steps:

• In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions., In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours., Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet., Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.

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.