Yuma Dip Sandwiches Recipes

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FRENCH DIP SANDWICHES



French Dip Sandwiches image

Thinly sliced marinated steak and sauteed onions come together in this classic sandwich perfect for dipping in a savory beefy jus.

Provided by Food Network Kitchen

Time 4h35m

Yield 4

Number Of Ingredients 11

One 2-pound piece flank steak
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cups low-sodium beef broth
1/4 cup Worcestershire sauce
4 sprigs fresh thyme, plus 1/2 teaspoon thyme leaves, finely chopped
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small red onion, thinly sliced (about 1 cup)
4 soft hoagie buns, lightly toasted

Steps:

  • Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk together the tomato paste, balsamic vinegar, 1/2 cup of the beef broth and 2 tablespoons of the Worcestershire in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate in the refrigerator for 4 to 6 hours.
  • Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil.
  • Remove the meat from the bag and discard the marinade. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the prepared pan and place the meat on top of the broiler pan or rack. Broil, turning once, until a thermometer inserted in the center registers about 125 degrees F, about 6 minutes per side for medium-rare. Let the meat rest on the rack for 5 minutes then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet.
  • Meanwhile, heat the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and set aside.
  • Pour the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce into a small pot and cook over medium heat until hot.
  • Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping.

YUMA DIP SANDWICHES



Yuma Dip Sandwiches image

Marinated top round on French bread with onions and mushrooms, dipped in a Southwestern-style cheese sauce. Excessive and indulgent--but way, way, satisfying! Fun guest or party food.

Provided by Trudy W. Schuett

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time P1DT30m

Yield 7

Number Of Ingredients 9

3 pounds top round roast
1 (16 ounce) bottle Italian-style salad dressing
1 onion, thinly sliced
8 ounces fresh mushrooms, sliced
4 tablespoons butter
2 (1 pound) loaves French bread
1 pound processed cheese food (eg. Velveeta), cubed
1 cup salsa
¼ cup chopped jalapeno stuffed green olives

Steps:

  • Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
  • When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
  • In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.
  • Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.
  • In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.

Nutrition Facts : Calories 1145.4 calories, Carbohydrate 91.9 g, Cholesterol 163.3 mg, Fat 54.4 g, Fiber 4.3 g, Protein 71.5 g, SaturatedFat 19.8 g, Sodium 3411.2 mg, Sugar 16.4 g

FRENCH DIP SANDWICHES



French Dip Sandwiches image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split

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.

MACHACA BEEF DIP SANDWICHES



Machaca Beef Dip Sandwiches image

The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest! -Karol Chandler-Ezell, Nacogdoches, Texas

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 6 servings.

Number Of Ingredients 12

1 boneless beef chuck roast (2 to 3 pounds)
1 large sweet onion, thinly sliced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup water
3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 envelope au jus gravy mix
1 tablespoon Creole seasoning
1 tablespoon chili powder
2 teaspoons ground cumin
6 French rolls, split
Guacamole and salsa, optional

Steps:

  • Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices. Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.

Nutrition Facts : Calories 476 calories, Fat 18g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 1288mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.

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