How To Make Roast Beef For French Dip Sandwiches?

What is the best meat for a French dip sandwich?

• Beef cuts from the rib or loin are desirable, but cuts from the chuck, round, or brisket can also be used if they are of the best quality or have been braised to tenderize the meat. Leftover oven roasts or pot roasts are good candidates for French Dip sandwiches.

Which type of meat is traditionally served in a French dip sandwich?

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

What’s the difference between French dip and roast beef?

Meat: The roasts for Italian beef are generally well-marbled cuts like sirloin, rubbed with Italian herbs and spices (and plenty of garlic), and slowly wet-roasted with beef stock, to collect the juices for the gravy. French Dip is made with roast beef too.

What is a French dip sandwich made of?

The classic French Dip Sandwich is a hot sandwich boasting tender thin slices of beef layered on a long French roll, often with melted cheese, then dipped in a flavorful sauce made from the pan juices called “au jus,” French for “with broth” or “with juice.”

What do you call a French dip sandwich?

A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a “French roll” or baguette.

What type of meat is roast beef?

Best Cuts Of Beef For Roast Beef Top Round Roast (AKA Inside Round) – this cut of beef is similar to the top sirloin in fat and flavor and is the most common cut used for roast beef. Top Sirloin Roast (AKA Top Butt) – this cut is lean and full of flavor with a little but of marbling.

Is a rump roast?

Rump roast is an extremely lean cut of meat that comes from a cow’s posterior end. Cooks often use it for roast beef. Here are three of its key characteristics. Location: Rump roasts—also called beef round roasts—are cuts of meat taken from a cow’s hindquarters near the loin.

Is roast beef and Italian Beef the same?

Okay, the differences. Though both use Roast Beef, the Italian has the beef sliced and then poached in the gravy produced from the cooking. The French tends to have this served on the side.

What’s the difference between French dip and beef dip?

Technically, a French Dip is made with thinly sliced beef and braised in a broth or au jus while an Italian Beef is braised with lots of Italian herbs, spices and the pickled vegetables giving it a distinct tang that the French Dip doesn’t have.

What cut of meat is Italian Beef made from?

Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked throughout. The meat is roasted at ≤ 350 °F (177 °C); this results in up to a 45% reduction in weight, but also yields the sandwich’s famous ‘jus’ or gravy.

Is beef consomme the same as au jus?

Well, the major difference between Au Jus and Beef Consomme is that the former is the “juice” dripping from cooked meat, while the latter is a perfect beef broth (in other words, a broth without impurities). Also, beef consomme can be served as a food, but au jus is never served as a meal.

What is a chuck roast in Canada?

What you are looking for is cut from the cow’s shoulder. The ‘blade’ or ‘7 bone’ refers to a cross section of the shoulder blade bone. Generally it is one of the cheaper cuts of beef.

What is au jus made of?

Au jus is a French term meaning “with juice” and is made with the juices that come from your meat during cooking. It’s not the same as beef broth, as broth is made from simmering beef shanks in water and adding other herbs and seasonings to create a flavorful liquid.

Why is a French dip sandwich called a French dip?

The story of how the sandwich got its name varies, too: It was either from the “French roll” (baguette) it’s served on; the French ancestry of Philippe’s original owner, Philippe Mathieu; or because the original cop’s name was “French.”

Are French dips healthy?

French dip sandwiches can be extremely high in sodium and fat. To include them in a healthy, balanced diet, eat them only occasionally and in moderation.

Who invented roast beef sandwich?

On the company website, Kelly’s proudly claims to have invented the thin-sliced roast beef sandwich as it’s now known across Massachusetts. The story, as Doherty tells it, is that founders Ray Carey and Frank McCarthy first worked together at the Paul Roger House, which was owned by Carey’s family.

French Dip Sandwich {Great for a Crowd!}

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Ingredients

BREADFrench Dip sandwiches beg for baguette-style French rolls to be used as the bread. I enjoy a crusty roll with a little crunch to it, as well as one that softens when dipped but does not break apart. Any bread that is dense enough to contain all of the meat while still dipping into the au jus would suffice, to be honest. What are Kaiser rolls? Yes! Onion rolls, perhaps? Yes? Burger buns or even thick burger buns can suffice in a hurry! BEEFMost French dip recipes call for chuck or rump roast, which are both lean cuts of beef.

If it is braised in liquid and cooked until it is really soft, it will be excellent in French dips.

I use a generous amount of onions, as well as a sprig of rosemary, for taste.

For those who wish to use cheese, provolone is a fantastic option!

How To Make French Dip

It’s as simple as 1, 2, 3 to make this slow cooker dish!

1. Season the roast and brown it on both sides in a wide skillet
2. Cook on low for 8 hours or on high for 4 hours, or until the roast is cooked, in a slow cooker with all of the ingredients. If your beef is not tender, it is likely that it need further cooking time. The meat should be removed and allowed to rest for 15 minutes before slicing or shredding

Season the roast with salt and pepper and brown it on both sides in a big pan. Cook on low for 8 hours or on high for 4 hours, or until the roast is cooked, in a slow cooker with all of the ingredients listed. The meat will most likely require extra time if it isn’t tender when it’s cooked. The beef should be removed and let to rest for 15 minutes before slicing or shredding it.

How To Make Au Jus For French Dip

Actually, the ‘au jus’ is simply the liquid that the chuck roast and other ingredients were cooked in while they were cooking in the slow cooker. While the meat is resting, I like to add the slightest bit of cornstarch mixed with water to the slow cooker to thicken the sauce. Simply said, it should not be thickened in the same way that gravy would be, but I do like to add a small bit to mine. In the slow cooker, you should have enough of tasty liquid to cook with. Once the beef has been shredded or sliced, you may return it to the pan with the juices to keep it warm.

Do not forget to serve this dinner with a side of flavorful coleslaw or some oven baked french fries to truly finish off the experience.

More Delicious Beef Sandwiches

• Crock Pot Italian Beef Sandwiches are simple to prepare and serve. My favorite Reuben sandwich is a classic Irish dish that I like making. Slow Cooker BBQ Beef Sandwiches are always a hit with the family and friends. Succulent Slow Cooker Shredded Beef– perfect for tacos, enchiladas, and sandwiches
• Sliders of Reuben Sandwiches — excellent party food

French Dip Sandwich

Preparation time: 25 minutes Preparation Time4 hours 15 minutes of resting time Time allotted: 4 hours 40minutes Servings8servings This French dip in the slow cooker serves a large number of people.

• Roast beef (chuck roast or rump roast) 3-4 pounds
• Salt & pepper to taste ten and a half ounces beef broth (low sodium), ten and a half ounces onion soup (low sodium), one onion sliced, twelve ounces light beer, two cloves garlic minced, one sprig rosemary optional, one teaspoon Worcestershire sauce, eight French rolls or two baguettes cut into six-inch rolls
• Eight tablespoons butter

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• Salt and pepper are used to season the roast. Brown the meat in a large skillet over medium-high heat
• Transfer the remaining ingredients (except the buns and butter) to a slow cooker and cook on low for 8 hours. Cook on low for 8 hours or on high for 4 hours, or until meat is cooked
• Remove from heat and set aside. When the roast is done, take it from the juices and set it aside for 15 minutes to rest. Beef should be shredded or sliced. Rolls should be brushed with butter and roasted under the broiler until gently browned. Using the meat from the slow cooker, top the rolls and serve with jus to dip them in.

The beef can be cut thinly and returned to the jus to keep it warm while serving. Cheese can be added to the buns after they have been grilled. It is possible to substitute more beef broth for the beer if you do not want to use it. Combining 1-2 tablespoons of cornstarch with an equal quantity of water is an alternative method. While the meat is resting, place the liquids in a slow cooker and set it to low. You don’t want to thicken the jus, but this will give it a little more body if you do.

Lunch, Main Course, and Slow Cooker Cuisine are all options.

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Easy French Dip Sandwiches

If desired, the beef can be cut and returned to the jus to maintain its warm status. Rolls that have been grilled can have cheese placed on top of them. Instead of beer, you may substitute more beef broth if you don’t want to use alcohol. Mix 1-2 tablespoons cornstarch with an equal quantity of water as an alternative. While the meat is resting, place the liquids in a slow cooker and cover. While you don’t want to thicken the jus, a little body can be added by using this technique. Calories:741, carbohydrate: 63g, protein: 44g, fat: 34g, saturated fat: 16g, cholesterol: 147 mg, sodium: 3659mg, potassium: 1035mg, fiber: 4g, sugar: 7g, vitamins: 372IU of vitamin A, vitamin C: 3mg, calcium: 215mg, iron: 7mg.

Lunch, Main Course, and Slow Cooker Cuisine are the courses.

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It is completely illegal to copy and/or paste whole recipes into any social media platform.

Most helpful critical review

It’s a piece of cake. Because of the rich flavor of consomme, I’ve been using it for years. However, deli roast beef is not a favorite of mine because the flavor does not even come close to that of real roast beef. Remove a 4 pound boneless beef roast from the freezer and bake it for 30-45 minutes at 500 degrees Fahrenheit (or until done). Reduce the heat to 250 degrees and roast uncovered for 6 hours. This is an excellent final dish; however, the drippings must be softened, mixed, then upadded to the consomme before serving.

1060 people have rated this item.

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It’s just fantastic! Because I was unfamiliar with the term consomme, I just purchased beef broth. Preparation was a breeze since I checked the recipe first and saw that it calls for a strong broth. I just added three beef bullion cubes to the stock before adding the roast beef. It was just fantastic. Everyone in my family ate it up like it was nothing. My husband wanted cheddar and mustard, so it was simple to switch around the ingredients before putting it in the oven to bake. The situation could hardly be more straightforward!

1. Furthermore, it is quite tasty!
2. In addition, I sautéed a huge onion that had been chopped into 1/2 inch rings.
3. There are no words to describe how “Easiest” these French Dip sandwiches were to make.
4. I used only au jus (from the package) and it turned out perfectly.
5. In addition, I sprinkled garlic salt on top of the sandwiches before baking them.
6. Continue readingAdvertisement This is something I did for my kid and myself tonight.
7. I did make a few of modifications, though.
8. I sautéed green bell peppers, onions, and mushrooms to go on top of the provolone and make a sandwich.
9. I’m still looking for a bread that would hold up to the juices without becoming mushy; perhaps toasting the bread, as some have suggested, will make a difference.
10. I’ve discovered that top quality meat from the deli produces the greatest results in this sandwich.

This is an outstanding sandwich.

On our shift at the fire station, I am in charge of the kitchen, and the guys are always searching for something new and exciting to eat.

Thank you for the delicious recipe!

As suggested by others, I sautéed onions and mushrooms and added them to the dish as well.

Advertisement These were delicious and so simple to make!

• I had leftover roast beef and beef broth in the freezer, as well as handmade rosemary bread and provolone cheese to make this dish.
• It was a hit with my family!
• .
• Because of the rich flavor of consomme, I’ve been using it for years.
• Remove a 4 pound boneless beef roast from the freezer and bake it for 30-45 minutes at 500 degrees Fahrenheit (or until done).
• This is an excellent final dish; however, the drippings must be softened, mixed, then upadded to the consomme before serving.
• Read MoreThis was a really simple and delectable meal to make.
• I replaced one can of beef broth for the beef consomme and did not use any water, and the results were fantastic!

French Dip Sandwich

• Serves 4 people
• Preparation time: 20 minutes
• Cooking time: 15 minutes
• Calories: 661

Take some decent, crusty bread, thinly sliced meat, and Gruyère cheese, toss it all together, and you’ve got yourself a delicious sandwich. You’ve got yourself a proper French dip, ready to be dipped into a rich, flavorful au jus broth.

We’d Like To Introduce You To The Best French Dip Sandwich Recipe, Ever.

That is, our French dip recipe, to be precise. Yes, that is a really bold assertion. We, on the other hand, are enthusiastic about this toasted, melty, meaty sandwich, and when it came time to construct our own version, we didn’t waste any time. What I wanted was something traditional, full of steak and pouring with au jus, with enough of melty cheese on top to top it all off. It has to be totally sloppy, meaty perfection in order to be considered. And that’s exactly what we’ve done! Make one for yourself and see how it tastes.

What Is a French Dip?

Aside from the obvious (a pretty good steak sandwich), the French dip has an intriguing and contentious history that deserves to be explored. First and first, the French dip is not actually French at all; rather, it was invented in Los Angeles somewhere in the early twentieth century. However, the origin of this drink is fiercely debated apart from that. No one could have predicted that a sandwich could elicit such passionate disagreement, but two Los Angeles restaurants—and Phillipe’s Cole’s—each claim to have been the first to serve the French dip, and it’s not quite obvious who is the genuine originator of this delectable sandwich.

You may not care who originated it, however; all that matters is that you say “hey, pass the au jus” when you see someone else doing it.

What Is the Best Cut of Beef to Use for French Dip Sandwiches?

When it comes to producing French dips, people utilize a variety of different cuts. Phillipe’s, one of the two original sandwich pioneers, uses beef top round roast for their sandwiches. Some recipes simply state that “roast beef” is required. Our preference for steak, on the other hand, is really high, and we prefer to go all out when it comes to food preparation. Yes, that’s correct. In this case, we’re looking for either skirt steak or flank steak. What’s the difference between the two? To get you started, here’s a little primer:

• A lean, somewhat rough cut of beef taken from the diaphragm muscles of a cow, skirt steak is cut from the diaphragm muscles of the cow and is similar in texture to flank steak. However, it has a strong, meaty flavor that we truly enjoy eating. Known as “flank steak,” this cut of beef comes from the abdomen portion of a cow and is a lean, mean, flavorful machine. However, we prefer it a bit more than skirt steak, but they’re both delicious, and skirt steak is sometimes more affordable, so don’t be concerned—honestly, any cut of beef works nicely in this French dip recipe.

What Is French Dip Sauce Made Of?

The famous meaty “jus” that is served alongside a French dip for dipping is possibly the most distinguishing feature of the sandwiches. It distinguishes it from the others. In addition, dipping your sandwich is simply plain entertaining. But what exactly is the base of homemade au jus sauce? Au jus sauce is essentially simply seasoned beef broth, and our au jus is produced from beef broth that has been seasoned with the following ingredients:

• Thyme, salt, sherry, Worcestershire sauce, garlic powder, onion powder, and black pepper

How to Make French Dip Sandwiches

No, not one, not two, but FOUR French dip sandwiches are made with our recipe! Sandwiches for the entire family? Yes, please! They’re also quite simple to make. Here’s how to prepare a French dip in only a few minutes:

1. Grill (or sear) your steak until it’s a beautiful medium rare temperature. Remove as much fat from the steak as possible by cutting it against the grain
2. Preparing the au jus sauce involves simmering the stock and ingredients together until they are well blended. Baguettes should be brushed with butter and sprinkled with granulated garlic
3. Just before putting the steak pieces on the bread that has been prepared, dip them in the au. Cheese should be placed on top of the steak. Broil until the cheese is melted
4. Serve with a serving of that mouthwatering beef jus on the side

When I Dip You Dip We Dip

Sorry.

I couldn’t help myself. Please accept our apologies. In any case, if you try this French dip, please report back to us on how it turned out! Post a photo and tag us on Instagram with the hashtags @themodernproper and themodernpropers so that we can see what you’ve been up to! Enjoy your meal!

French Dip Sandwich

• Serves 4 people
• Preparation time: 20 minutes
• Cooking time: 15 minutes
• Calories: 661

Ingredients

• 1.5 pound skirt steak or flank steak pepper
• 46″ french or hoagie bread, split in half diagonally
• Salt and pepper to taste 6 tablespoons softened butter 2 tablespoons garlic powder (granulated)
• 2 cups water Cheese (gruyere or swiss) that has been grated Optional garnish: finely chopped parsley

Au Jus

• 4 cups beef stock
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon sherry wine
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Method

1. Using a big cast iron skillet, cook the ingredients over high heat. Season the steak generously with salt and pepper before searing it until it reaches medium rare (135°F on an instant read thermometer), which will take around 3 minutes each side, depending on thickness. Allow for a 5-minute resting period for the steak. Remove the steak from the pan and slice it into strips as thin as possible against the grain
2. Leave aside. In a medium-sized saucepan placed over medium heat, whisk together the beef stock, dried thyme, salt, sherry, Worcestershire sauce, garlic, and onion powder until well mixed. Remove from heat and set aside. Cook for 5 minutes on low heat. To prepare the french or hoagie rolls, butter the interior of each roll and sprinkle with garlic powder before placing them open-faced on a parchment-lined baking sheet. Preheat the oven broiler to medium. Dip the strips of steak into the soup in a single motion and arrange them in an equal layer on one side of each roll to make a sandwich. Spread each sandwich with a third of a cup of cheese and put them open-faced on a baking sheet. Place the baking sheet on the broiler for approximately 2 minutes, or until the cheese begins to melt, keeping an eye on it. Remove from the oven and, if preferred, sprinkle with parsley before serving. Pour a serving of au jus into each of the small cocottes or ramekins, about a third of the way full. Serve the heated sandwich with au jus on the side.

• Six hundred sixty one calories
• 48 g of protein
• 37 g of carbohydrates
• 34 g of total fat
• 2 g of fiber
• 131 mg cholesterol
• 1534 mg sodium
• 4 g of total sugars

Ashley Ponce

Add salt, pepper, oregano and thyme to a small mixing bowl and stir well to combine the flavors. This is a terrific combination for any cut of beef. Spread the spice mix thoroughly over the meat and press it in with your hands, being sure to get it into all of the cracks and crevices. It’s important to remember that this will be roasted before being cut, thus each slice of beef will only receive the tiny rim of taste around the edge. There is no such thing as overseasoning! Place the meat on a roasting rack in a roasting pan and roast it until it is medium-rare, about 20 to 25 minutes, or until a meat thermometer reads 125 to 130 degrees on the internal temperature of the flesh.

• But be careful not to overcook the meat!
• Please accept my apologies for being emotional.
• Place the roasting pan on a stovetop burner set to medium-high heat, then add the sliced onions and minced garlic to the pan and stir to combine.
• Finally, a package of French onion soup mix (are you ready?) should be sprinkled on top.
• It’s very wonderful, guy!
• ), and a cup of water, whisking constantly until everything is well combined.
• After the cooking time has elapsed, remove the pan from the heat and drain the liquid through a fine mesh strainer.

Oh my goodness.

Make sure to slice it as thinly as possible.

Also, keep in mind that you may boil it for a little longer if you like it to be a bit less red.

Some of the sautéed onions should be placed on top of the meat.

Then serve it right away with a small serving of the warm liquid/jus to accompany it.

You’ll be sure to wow any distinguished guests that come to your house for dinner, whether they’re your employer, a dignitary, or your future in-law.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Roast Beef French Dip Sandwiches Recipe

Sandwiches with Roast Beef and French Dip

Recipe Summary test

Preparation time: 12 minutes Cooking time: 5 hours 30 minutesTotal time: 5 hours 42 minutes This recipe makes 6 servings. Information on NutritionAdvertisement

Ingredients

• 1 beef rump roast (about 4 to 5 pounds)
• 2 teaspoons kosher salt
• 12 teaspoon black pepper
• 2 tablespoons canola oil or other vegetable oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper A big onion, cut
• 1 (15 oz.) can beef broth
• 1 packet dry onion soup mix
• 2 loaf French bread
• 1 cup red wine or beef broth

Directions

• Season the roast with salt and pepper in the first step. In a large pan or pot, heat the oil over medium-high heat until shimmering. Then, when the pan is hot, put in the seasoning-seasoned rump roast and cook, rotating once or twice, until browned on both sides, approximately 1 1/2 minutes each side. Place the meat in the slow cooker. Step 2: Pour red wine into a skillet and, using a wooden spoon, scrape the bottom of the pan to include all of the browned chunks of meat. Cook for 2 minutes to minimize the amount of liquid in the pan. Pour the liquid on top of the meat. Step 3: Place the onion, broth, and onion soup mix in a large saucepan and whisk to combine. Cook for 5 hours on a low heat setting, covered. Remove the roast and cut it into slices. 4. Arrange the meat on a dish and spoon the onion sauce over it. Step 5: Bread should be cut into 4-inch pieces, split lengthwise, and toasted for sandwiches. Have everyone assemble their sandwiches by layering meat on bread and pouring sauce on top to moisten

Nutrition Facts

Per serving: 755 calories; 21 grams of fat (5 grams of saturated fat); 76 grams of protein; 53 grams of carbs (2 grams of fiber); 179 milligrams of cholesterol; 2 milligrams of sodium

French Dip Sandwich

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French Dip Sandwiches with a mouthwatering jus! Use tender Chuck roast or Beef Brisket in our Slow Cooker and Instant Pot methods.

Everything about putting a roast in the slow cooker or Instant Pot and coming out with fall-apart meat that melts in your mouth is heavenly. Our french dip recipe makes wonderful, full-flavored sandwiches that are excellent for a quick dinner on the go!

FRENCH DIP SANDWICH

This delicious sandwich is made by stuffing fresh bread rolls with soft beef and melted provolone cheese, then dipping it into a flawless au jus. You really must eat it at least once in your life. These warm and comfortable french dip sandwiches are really simple to make with only a few ingredients that are either readily available at your local supermarket or that you may already have on hand in your kitchen.

HOW TO MAKE FRENCH DIP SANDWICHES

• Cook your roast meat on all sides until it is browned. Browning begins the flavor development in this recipe, which is mostly for the purpose of making a jus that will rock your world
• Sauté the onions while scraping away any browned bits from the roast that have accumulated on the bottom of the pan. This is vital because browned pieces translate into additional flavor for your roast
• I prepare the jus using a blend of French onion soup, beef consommé, and beef stock to create an excellent combination of flavors. You may also try swapping the beef stock with Guinness beer or a lager if you want to go all out. Bread rolls should be spread with butter before being toasted in the oven because they taste better when they are buttered. Make sure to let the beef to rest for about ten minutes before shredding or slicing it to allow the fluids to recirculate back into the meat.

TIPS

• To add even more flavor, place the shredded beef OR beef slices back into the slow cooker liquids before putting them onto your sandwiches. When it comes to the greatest outcomes and the most juice, choose chuck roast or brisket.

HOW DO YOU EAT A FRENCH DIP SANDWICH?

If you have any leftover jus from the slow cooker, you may use it to dip your sandwiches into after they are constructed and toasted. Keep in mind to filter the jus (liquid) into a jug for the finest results possible! Whichever way you select, you will appreciate how simple both methods are to use. A delicious French Dip Sandwich is on its way to you in 3.2.1. Prepared Brisket or leftover Pot Roast are also acceptable substitutes. It’s as simple as combining all of the jus components in a saucepan and allowing them to boil for around 10 minutes.

• A 2tablespoonsolive oil
• 2poundsChuck roast or beef brisket
• 1tablespooneach salt and black cracked pepper to season
• 1teaspoongarlic powder
• 2onions sliced
• 2teaspoonsminced garlic
• 1can French Onion Soup
• 1can Beef Consommé
• 1cupBeef Stock/Broth)(or Guinness beer for added flavor)
• 2tablespoonsWorcestershire sauce

SLOW COOKER:

• Season the roast with salt, pepper, and garlic powder before cooking. In a large skillet or pan, heat the oil over medium-high heat until shimmering. Grill or sear the roast until it is browned on both sides, then transfer to a dish. Cook the onions until they are tender, scraping away any browned pieces from the roasting pan as you go. Cook until the garlic is fragrant (approximately 30 seconds) before adding the rest of the ingredients. Place the roast in the basin of a 6-quart (litre) slow cooker and cover with aluminum foil. Combine the sautéed onions, soup, consommé, stock, and Worcestershire sauce in a large mixing bowl. Cook on low for 6-8 hours or on high for 3-4 hours, or until meat is fork-tender, depending on your preference. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) for the last 10 minutes of cooking time. Prepare a large baking sheet by arranging the rolls on it. Remove the roast from the oven and allow it to rest for 10 minutes before slicing (or shred with forks). Pour the au jus (liquid) that has accumulated in the slow cooker into a jug. Spread the butter on the hoagie sandwiches and then insert the meat and cheese pieces into the rolls. 5 minutes, or until the cheese begins to melt, should be enough time to toast the sandwiches in a preheated oven. Small bowls of au jus should be available for dipping.

INSTANT POT:

• Season the roast with salt, pepper, and garlic powder before cooking. Set the instant pot’s sauté setting to high and heat the oil in the pot. Cook the roast until it is browned on both sides. Transfer the roast to a serving platter. Cook the onions and garlic until they are tender. Pour in the soup, consommé, stock/broth, and Worcestershire sauce, scraping the bottom of the saucepan to loosen any browned pieces that have accumulated. Toss in the roast
• Close the container with a lid. Cook for 60 minutes at high pressure using the manual function
• Allow for a natural release of 10 minutes before doing a rapid release. Remove the roast and cut it into slices (or shred with forks). Pour the au jus (liquid) that has accumulated in the slow cooker into a jug. Spread the butter on the hoagie sandwiches and then insert the meat and cheese pieces into the rolls. Toast the sandwiches for 5 minutes in a preheated oven, or until the cheese begins to melt

Reader Interactions

Parker Feierbach is a professional photographer based in Los Angeles, California. Do you enjoy a good French Dip? This one, in our opinion, takes the cake. What is the secret? That’s jus’ it! You might want to make a double batch of this dish, which is flavored with lots of onions, garlic, and thyme. Are you looking for creative ways to make use of your leftovers? These captivating French dip pinwheels are a great option! Did you make these? Please share your experience with us in the comments box below!

1. Preheat the oven to 450 degrees. Rub olive oil all over the steak before placing it in a roasting pan. Combine the salt, pepper, oregano, and sage in a small mixing bowl until well combined. Using a pastry brush, coat the meat with the spice mixture. The ribeye should be cooked for 20 minutes, or until a meat thermometer reads 125° in the thickest portion of the ribeye. Reduce oven temperature to 350°F and set aside on a cutting board to rest. In the meantime, prepare jus: Place a roasting pan (with the meat drippings) on a stovetop burner and turn the heat to medium-high (see note). Cook for 3 minutes, or until the onion is tender and translucent. Cook for another minute, stirring constantly, until the garlic and thyme are aromatic. Bring the beef broth and Worcestershire sauce to a boil in a small saucepan. Cook for another 8 to 10 minutes, or until the sauce has thickened somewhat. When you’re ready to serve the steak, thinly slice it. Place meat on the bottom of each bun and top with provolone. Bake for 10 minutes, or until cheese is melted, then serve with jus on the side for dipping.

Parker Feierbach is a professional photographer based in Los Angeles, California. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Lena Abraham is a model and actress. Senior Editor in Charge of Food Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

French Dip Sandwich Recipe -The Girl Who Ate Everything

The date is June 11, 2020. Making this French Dip Sandwich in the Slow Cooker or Instant Pot is a simple and delicious option. The beef is served with a seasoned au jus sauce on the side. Thesesandwichesare a simple beef meal that can be made on a workday or on the weekend.

FRENCH DIP SANDWICH

I’ve been going to the same hairdresser for seven years. That is far longer than the average length of time a couple has been together. In a lot of respects, it’s similar like being in a relationship. There is a dating time during which you may determine whether or not you are compatible with each other and then decide whether or not you want to continue seeing them. A good conversational ability is important if you are going to spend 2 hours every 2 months conversing with someone while they are doing your hair, thus practice makes perfect.

1. After having my hair done while on vacation, I felt the need to explain myself to my friends and family when I returned.
2. We were able to establish a trustworthy friendship.
3. For example, if I told them I needed 1 1/2 inches removed, they would take much more and assume I wouldn’t notice.
4. When I phoned the salon last week to schedule an overdue appointment, they informed me that she was no longer there.
5. Eeeeek!
6. If you’re reading this, K, will you please come back?
7. She appeared to be in good health.
8. We didn’t say much to each other.
9. Which isn’t horrible, but it’s not exactly what I was hoping for.

HOW TO MAKE FRENCH DIP SANDWICHES

1. Remove and discard all of the visible fat from the roasting process. To prepare the roast, place it in a slow cooker or Instant Pot and cover with beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Cook on low for 8 hours or on high for 4 hours. Cook on Low heat for 6-8 hours, or until the meat is extremely soft, then uncover and continue cooking. It will vary depending on your slow cooker
2. It might take longer or shorter. 30 minutes on high pressure in the Instant Pot
3. 30 minutes on low pressure in the pressure cooker. Preheat the oven to 350 degrees Fahrenheit in order to toast the buns. Remove the meat from the soup and set aside the stock. Depending on your desire, you can slice or shred the meat. Ideally, it should be cut very thinly. Rolls should be sliced in half and placed on a baking pan. Spread with butter and bake in the oven for 2-3 minutes, or until the bread is just browned
4. Place the meat on the bread and top each one with two slices of Provolone cheese to make a sandwich. Return the rolls to the oven for another 2-3 minutes, or until the cheese is melted. Remove any fat that has accumulated on the surface of the saved broth in the slow cooker. Serve with the broth that was set aside. It is possible that you may need to add more water to modify the strength of the au jus. It might be stronger at times than at others, but you can simply alter the strength by adding water to your liking. Serve in ramekins so that everyone may dip their own sandwiches in the mixture.

FRENCH DIP SANDWICH RECIPE

Due to some unknown reason, I’ve been having a serious yearning for French dip sandwiches recently. No, I’m not expecting a child. Hormonal, perhaps.but definitely not pregnant. The fragrance of these sandwiches simmering all day was really delicious. The au jus has a distinct earthy aroma. No, it’s not earthy in the sense that a lot of herbs are used.just it’s a deep, rich flavor. These are quite simple to make and only require 10 minutes of preparation in the morning. I split each bun in half and used the smaller slices to make sandwiches for myself and my children.

Stack the sandwiches with the meat and a slice or two of Provolone cheese, and toast them for a couple of minutes more in the oven.

OTHER BEEF RECIPES:

• Roast Beef and Gorgonzola Hoagies
• Salsa Verde Beef Tacos
• Beef Burrito Skillet
• Korean Beef
• Beef Enchilada Dip
• Cuban Shredded Beef
• The Best Pot Roast

PrintYield:8servings This French Dip Sandwich may be cooked in the slow cooker or the Instant Pot, depending on your preference.

The beef is served with a seasoned au jus sauce on the side. These beef sandwiches are a simple meal that can be made on a workday or on the weekend.

• 14-pound boneless beef roast
• 2 cups beef broth (I like to use Better than Boullion Beef base)
• 1/3 cup low-sodium soy sauce
• 1 bay leaf
• 3 whole black peppercorns (or 1/8 teaspoon black pepper)
• 1 teaspoon dried rosemarycrushed
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 8 french rolls or hoagies
• 16 slices Provolone cheese
• Butter for rolls. 1 (14-pound) boneless beef roast

1. Remove and discard all of the visible fat from the roasting process. To prepare the roast, place it in a slow cooker or Instant Pot and cover with beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Cook on low for 8 hours or on high for 4 hours. Cook on Low heat for 6-8 hours, or until the meat is extremely soft, then uncover and continue cooking. It will vary depending on your slow cooker
2. It might take longer or shorter. 30 minutes on high pressure in the Instant Pot
3. 30 minutes on low pressure in the pressure cooker. Preheat the oven to 350 degrees Fahrenheit in order to toast the buns. Remove the meat from the soup and set aside the stock. Depending on your desire, you can slice or shred the meat. Ideally, it should be cut very thinly. Rolls should be sliced in half and placed on a baking pan. Spread with butter and bake in the oven for 2-3 minutes, or until the bread is just browned
4. Place the meat on the bread and top each one with two slices of Provolone cheese to make a sandwich. Return the rolls to the oven for another 2-3 minutes, or until the cheese is melted. Remove any fat that has accumulated on the surface of the saved broth in the slow cooker. Serve with the broth that was set aside. It is possible that you may need to add more water to modify the strength of the au jus. It might be stronger at times than at others, but you can simply alter the strength by adding water to your liking. Serve in ramekins so that everyone may dip their own sandwiches in the mixture.

The Main Course is the first course in the sequence. American and French cuisines are available. French dip sandwich, slow cooker are some of the keywords to remember. Sandwiches with a French dip (recipe) WHY NOT PURCHASE MY NEW COOKBOOK? 100 of my favorite recipes in one place! For anybody who wants to plan quick and simple meals while still bringing their family and friends together to feast on food that can only be described as delectable, this is the cookbook for you.

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French dip sandwiches are constructed with a toasted baguette, aromatic roast beef, and melted Swiss cheese, and they’re really wonderful. So simple to construct, and it can be completed in in 10 minutes! French dip sandwiches are usually on the menu whenever I cook home-baked French bread for the family. It’s quick and simple, and it’s ideal for hectic weeknights. I like to double the french bread recipe so that we can make french bread pizza and quick spaghetti boats in addition to the french bread.

• Have you ever tried a french dip sandwich?
• What do you call those sandwiches that are stuffed with a ton of savory roast beef pieces and served with a delicious small dish of soup on the side to dip them in?
• Every time I eat one of these incredible French dip sandwiches from one of my favorite neighborhood eateries, I nearly pass out.
• This recipe simply calls for a handful of ingredients and takes no more than 10 minutes to complete from beginning to end!
• The au jus is really tasty, and it is the highlight of the dinner!
• They are really delicious when paired with my simple homemade french fries.

What is a French dip?

Sandwich made with roast beef and cheese, which is piled on top of toasted French bread, is served hot and freshly made. It is customary to offer the sandwiches with a small dish of the excess beef fluid (au jus) for dipping the sandwiches. The combination of aromatic roast beef, au jus, melted cheese, and toasted bread results in the ideal sandwich dish that is very delicious!

What bread to use?

I’ve experimented with a variety of rolls and breads and have discovered that an excellent French baguette, warmed and sliced into fourths, is my favorite. In most grocery stores, you may purchase them already made, or you can prepare your own recipe if you like. The fact that I prepare fresh bread whenever I can truly elevates this French dip sandwich dish to a higher level of deliciousness. The combination of savory roast beef and melting cheese placed between two slices of fresh, handmade bread is pure bliss.

Type of meat

Roast beef from my neighborhood deli is one of my favorite ingredients.

You may also use pre-packaged roast beef lunch meat instead of ground beef. This helps to save time while also making this dish extremely simple. If you want to prepare your own roast beef, you may do it without difficulty. It will only take a little longer to get everything ready.

How to make a French dip sandwich

1. In a large pan, heat the olive oil over medium heat until shimmering. Add the shallots and cook for 2 minutes, stirring often. After that, add the flour and cook for another minute. Pour in the beef consommé slowly while whisking constantly over high heat until the mixture comes to a boil. Reduce the heat to a low setting and let it to simmer. Mix in the steak seasoning until everything is well-combined.

Assembling the sandwich:

1. Using a sharp knife, cut the baguette into four pieces. Afterwards, slice each piece in half horizontally. Remove the roast beef chunks from the pan and put them in the au jus sauce until they are heated. Then, on each baguette slice, lay an equal amount of meat to create a sandwich. Add a piece of Swiss cheese on top for extra flavor. Heat the oven to 400 degrees Fahrenheit for 3-5 minutes, or until the cheese is melted
2. Serve with a small bowl of excess au jus on the side for dipping purposes.

More 10-minute meals:

• Among the dishes on the menu are Spinach Pesto Pizza, Buffalo Chicken Pasta Salad, Chicken Caesar Wrap, and Strawberry Spinach Salad.

French Dip Sandwich Recipe

• French dip sandwiches are constructed with a toasted baguette, aromatic roast beef, and melted Swiss cheese, and they are really wonderful. So simple to construct, and it can be completed in in 10 minutes! Cooking Time: 10 minutes Time allotted: 10 minutes

• 1 baguette (or your favorite rolls)
• 1 tablespoon olive oil
• 1 shallot (chopped)
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper a half-pound of lean roast beef (thinly sliced)
• 4 pieces of Swiss cheese (thinly sliced)
• 10 ounces beef consommé (use 2 cans if you want a lot of dipping sauce)
• 1 teaspoon steak seasoning (I use McCormick Montreal)
• A half-pound of lean roast beef (thinly sliced)

• Preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, cut the baguette into four pieces. Then, to make the sandwiches, cut them horizontally. Heat the olive oil in a large pan over medium heat for 1 minute, stirring constantly. Add the shallots and cook for 2 minutes more. Cook for another minute after adding the flour. Whisk in the beef consommé one tablespoon at a time. Using high heat, bring the mixture to a boil. Reduce the heat to a low setting and let it simmer. Mix in the steak seasoning until everything is well-combined. Roast beef should be separated and placed in the au jus sauce until warm. Place an equal amount of meat on each part of baguette or roll, using tongs to hold it in place. Add a piece of cheese on top to finish. Place the dish in the oven for 3-5 minutes, or until the cheese is melted
• Serve with a small bowl of excess au jus on the side for dipping purposes.

calorie count 426kcal|carbohydrate count 35g|protein count 32g|fat count 16g|saturated fat count 7g|cholesterol count 74 mg|sodium count 1981mg|potassium count 387mg|fiber count 1g|sugar count 1 gram vitamin A 245IU vitamin C 38.8mg calcium 518mg iron 4.1mg calorie count 426kcal carbohydrate count 35g protein protein 32g fat 16 Jen from Yummy Healthy Easy submitted a recipe to I Heart Naptime, which you can find here.

Best Slow Cooker French Dip Sandwiches (Video!)

After trying this French Dip Sandwich Recipe, you’ll never want to eat a sandwich again. These French Dips have received fantastic reviews for a reason — they are deserving of such praise! After the meat has been cooked low and slow, it is sliced and returned to the slow cooker, where it soaks up all of the fluids and becomes soft as a result of the low and slow cooking. Combine juicy beef with a golden toasted bun topped in gooey cheese and dipped in flavor-bursting au jus, and you’ve got yourself quite possibly the most delectably delectable bite of your life.

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Traditionally, a French Dip Sandwich is a hot sandwich cooked with delicate thin slices of beef, placed on a long French roll, and commonly topped with melted cheese, before being dipped in a savory sauce produced from the pan juices, known as “au jus,” which is French for “with broth” or “with juice.”

Who invented the French dip sandwich?

Although the French Dip Sandwich did not originate in France, its creator, Philippe Mathieu, was a native of the country. Phillipe was the owner of a sandwich store in Los Angeles called Philippe the Original, which is still in operation today! According to the narrative, Philippe was preparing a sandwich for a police officer when he accidently placed the sliced French roll into the drippings of a roasting pan while slicing the bread. Phillipe delivered dipped bread instead of fresh bread to the officer, who was so impressed that he returned the next day with his buddies and requested that all of their sandwiches be dipped in the meat drippings – and thus the French Dip Sandwich was created.

Best French Dip Sandwich

As a result of the overwhelming positive response to my French Dip Sandwich recipe, I am going out on a limb and declaring it to be the BEST French Dip Sandwich Recipe available (update: hundreds of you agree based on your comments – thank you!). Once in a while, you come up with a dish that is so melt-in-your-mouth wonderful that you find yourself getting ecstatic just thinking about the next time you may indulge in it. You know that you will be best friends for the rest of your life once you devour it.

And, just as exciting as the flavor is the fact that it only takes 5 minutes to prepare, which is almost as good.

If we have the patience to wait that long.

What Makes This the Best French Dip Recipe?

One of the most important aspects of this recipe is the slow cooker liquid, which will form your dunkable au jus (sauce). With dry chopped onions, dry thyme, dried oregano, dry oregano, garlic, and onion powder, this magical meat bath of beef consommé, soy sauce, and COKE (inspired by my Chipotle Sweet Pulled Pork) is delicious spiced perfection. However, this is not enough to create these French Dip Sandwiches that are worthy of compulsive attention. The meat has to be insanely tender. The roast is cooked low and slow for 4 hours to produce this melt-in-your-mouth softness, after which it is thinly sliced when it is largely done but yet hard enough to stay together.

Finally, there’s the cheezzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz Because the beef is so juicy and flavorful, I guarantee that you will be eating it all by itself, with no cheese or sandwich, just moist, flavor-infused meat.

Because nothing can improve on a melty cheese toasted bread filled with flavorful meat other than.

4.Drizzling the greatest au jus sauce over our French Dip! The flavorful liquids from the slow cooker continue to infiltrate the meat and the bread, resulting in a dish that is pleasantly drippy and dripping with flavor.

French Dip Sandwiches Ingredients

The BEST slow cooker french dip sandwiches are made with only a few simple ingredients.

• Beef chuck roast: The beef can weigh more or less than 3 pounds, but 3 pounds is about the quantity needed to make 6 sandwiches, depending on the size of the roast. Hoagie buns: ultra-soft and excellent for dipping into a French dip au jus, these buns are a must-have. Provolone cheese: It has a strong taste, but it is also quite gooey. Soy sauce: Make sure to use low sodium soy sauce, else the french dip will be excessively salty. It tenderizes and enhances the flavor of the meat
• However, please do not use diet soda. In most grocery stores, beef consomme may be found in the tinned department next to the beef broth or in the soup section. Beef bouillon: Provides a rich meaty taste that gives the dish depth. You may also substitute better than bouillon for equal amounts of water. This Crockpot French Dip is seasoned with dry minced onions, garlic powder, dried oregano and other dried herbs and spices
• It’s also good on the grill.

How to Make French Dip Sandwiches

Are you ready to make the simplest beef dip dish you’ve ever seen?

1. Using a skillet, heat the olive oil and sear the steak on both sides until it is brown. In a slow cooker, combine the seared beef and pan drippings
2. Simmer on low for 8 hours. Add in the rest of the ingredients and mix well. Cook for 4 hours on LOW heat, then transfer the roast to a carving board. Thinly slice the roast against the grain
3. Serve immediately. Cook for another 1-2 hours on LOW with the cut meat in the slow cooker
4. Remove from heat. Assemble the sandwiches and bake until the cheese is melted. Yum

Tips for the Best French Dip

• Even if your local grocery store does not stock beef consomme, you can use beef broth instead. Before searing the beef chuck roast, trim away any extra fat from the roast. If you have any leftovers, be sure to conserve the meat as well as the french dip sauce! With or without the au jus, leftover sandwiches aren’t the same.

Can I Prep French Dip in Advance?

YES! I believe that making this French dip ahead of time – or even partially ahead of time – enhances the flavor. As soon as the beef is cooked through and ready to slice, I prefer to chill it overnight, then reheat it the next day before slicing it and using it to make the beef dip sandwiches.

• Cook the meat until it is cooked, but do not slice it. Using tongs, carefully remove the ceramic insert from the slow cooker and allow it to cool to room temperature (to ensure food safety and to avoid cracking if stored straight in the refrigerator)
• Refrigerate the beef in its juices for up to 24 hours before serving. When you’re ready to cook, remove all of the solidified fat from the pan. Cook on LOW in the slow cooker for 1-2 hours, or until the vegetables are heated. 30 minutes after slicing the steak, let it soak. Continue following the recipe’s directions.

How to Store Crockpot French Dip

French dip should be stored in an airtight container in the refrigerator once it has been prepared. I prefer to store mine in the refrigerator with some of the liquids from the slow cooker to provide more moisture and flavor. Meat that has been properly prepared and kept in the refrigerator will remain fresh for up to 5 days. You can even eat it right out of the refrigerator!

How to Reheat Slow Cooker French Dip

Remember to retain some of the slow cooker liquid so that you may use it to deglaze the pan before reheating the French dip to keep it from becoming dry.

• Using a slow cooker, add part of the jus and cook on low for 1-2 hours
• Stove: Transfer to a Dutch oven with a splash of jus and cook over medium heat, stirring regularly, until well heated
• Transfer smaller servings to a microwave-safe dish with some jus, cover with a microwave-safe lid or a paper towel, and microwave on high for 30 seconds. Continue to microwave for 30-second intervals if necessary after the first 60 seconds has elapsed and the mixture has been stirred

CAN I FREEZE SLOW COCOKER French Dip?

Yes, that is absolutely possible! Both the buns and the beef dip may be stored in the freezer.

1. Allow the meat to cool fully. Make sure the beef is placed in an airtight container or a heavy-duty freezer bag, along with some of the liquids (to keep it moist)
2. And Remove any extra air from the container to avoid freezer burn. Label and store in the freezer for up to three months. French dip should be defrosted overnight in the refrigerator before serving. Prepare the dish by heating it in a slow cooker, microwave, or stovetop.

What to Serve with French Dip Sandwiches?

Serve your French Dip Sandwiches with the following accompaniments:

• Wedge Salad with Blue Cheese Ranch
• Creamy Bacon Pea Salad
• Baked Beans with Brown Sugar and Bacon
• Million Dollar Macaroni & Cheese
• Wedge Salad with Blue Cheese Ranch Fries made with baked Parmesan fingerling potatoes
• A fruit salad that is just right

LOOKING FOR MORE SLOW COOKER BEEF RECIPES?

• Roasted Slow Cooker Beef Brisket
• Slow Cooker Beef Stroganoff
• Slow Cooker Beef Tips and Gravy
• Slow Cooker Honey Balsamic Beef
• Slow Cooker Honey Balsamic Beef Brisket
• Slow Cooker Beef Brisket
• Slow Cooker Beef Brisket Recipes such as Slow Cooker Beef Barbacoa, Slow Cooker Beef Stew, and Slow Cooker Italian Sandwiches are all popular.

• 6French rolls or hoagie buns
• 12 slices provolone cheese
• 3lb beef chuck roast, trimmed of extra fat*
• 1tablespoon vegetable oil

• In a cast iron skillet, heat the vegetable oil over medium high heat until shimmering. Sear the roast on both sides until it is gently browned, using two forks or tongs to keep it in place. Toss into the slow cooker and cover with the rest of the Slow Cooker ingredients. Cook for 4 hours on LOW heat, then transfer the roast to a carving board. Using a sharp knife, thinly slice the roast across the grain. Cook for another 1-2 hours on LOW with the cut meat in the slow cooker
• Remove from heat. When you’re ready to serve, remove the roast and separate the fat from the broth to use as dipping sauce. Rolls should be split and the bottoms of the rolls should be lined on a baking sheet. Top each half with a piece of meat and two slices of cheese. Preheat the oven to 350 degrees Fahrenheit or until the cheese is melted. Serve with the au jus that has been set aside.

It is OK for the beef to weigh more or less than 3 pounds, but 3 pounds is about the quantity needed for 6 sandwiches. * Beef consommé may generally be found in the canned goods department adjacent to the beef broth or in the soups section of the supermarket. If you are unable to locate it, get assistance from someone. If you can’t find it at your local grocery, you may use beef broth instead. Were you able to make this recipe? Use the hashtag @CarlsbadCravings and include your location. CarlsbadCravngs Please leave a review, as I always appreciate hearing from you!

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Smoked Roast Beef French Dip Sandwich

I knew I was in love the moment I bit into a roast beef French dip sandwich for the first time. Isn’t it amazing how many childhood experiences linger with us throughout our lives? When I was a kid, I used to get money raking leaves with my friend and fellow gourmet griller James. I remember it like it was yesterday; it was in the fall of my junior year. After a long day, we were so hungry that we would have eaten an old shoe if we hadn’t stopped at that old-fashioned Arby’s on Telegraph Road.

I was wrong, of course.

A deli slicer is required for this recipe, which allows you to shave the smoked roast beef into thin slices thin enough to read a newspaper through.

This recipe is simple and tasty. On a side note, although it is not strictly necessary, a deli slicer makes the process much easier. The disadvantage of using a deli slicer is the cleaning and storage requirements, but I use it frequently enough to justify its purchase—at least to myself.

Tips for the Perfect Roast Beef Sandwich:

1. Begin with a loaf of really delicious bread. This is something I prefer to do with a lovely day-old French bread. The fact that the bread has been sitting out for a day helps it to withstand repeated dippings into the au jus. Fresh bread will work just as well, but day-old bread is the best option
2. Like I said in mypastrami dip sandwich, don’t skimp on the cheese either. Even while I’m all for saving money, I believe that store-brand provolone cheese should be banned outright. Make your own horseradish sauce from scratch. Trust me on this one
3. For a somewhat different take on this dish, omit the au jus and use brie instead of provolone, as well as chiffonade some fresh basil on top of the melted cheese.

What Cut of Beef Is Best for Roast Beef Sandwiches?

Several different cuts of beef may be used to make the smoked roast beef. Here are some suggestions. I’ve used tritip roast (which is great), top round roast, and, on rare occasions, prime rib roast (when you can find it on sale after the holidays) in this recipe. The eye of round roast, on the other hand, is my personal preference for this roast beef sandwich. Simply said, I think the form, consistency, and price point of this sandwich are the ideal combo for a sandwich of this nature. It’s important to remember that eye of round roast can be rough and lacking in taste, but if you follow my recipe for smoked roast beef, you’ll be pleased with the results.

What Condiments Go Best With a Roast Beef Sandwich?

In a pinch, I’ve made do with basic mayonnaise, and mustard also works nicely in this recipe. The addition of pickled red onions to this smoked French dip sandwich provides a wonderful contrast. Simple melted provolone cheese with my own handmade horseradish sauce, on the other hand, is my all-time favorite. Of course, you can purchase prepared horseradish sauce at your local market; it’s generally located in the deli part of the store. In a lot of circumstances, I recommend using store-bought ingredients because they are more affordable and don’t forfeit quality.

Believe me when I say that it is very delicious!

The au jus for dipping is really essential!

Smoked Roast Beef French Dip Sandwich Recipe

Preparation time: 10 minutes | Servings: 2 Preparation time: 5-7 minutes 1 pound smoked roast beef (optional) 1 French roll (nine inches in diameter) 6 slices provolone cheese (optional). Horseradish sauce prepared from scratch, to taste To make the au Jus: 1 tablespoon of melted butter 1 tablespoon extra-virgin olive oil 1/4 cup coarsely minced Vidalia onion (optional) 1 tablespoon of flour 1 teaspoon freshly ground black pepper 2 quarts of beef stock 2 tbsp Worcestershire sauce (optional).

How To Make a Smoked Roast Beef French Dip Sandwich

Step 1: Preheat the oven to 425°F and, while the oven is preheating, slice the French roll in half horizontally while the oven is preheating. Step 2: In a small saucepan set over medium high heat, melt the butter and olive oil together. Sauté the onion for about 5 minutes, or until it becomes translucent. Cook, stirring constantly, for a further minute after adding the flour. Bring the remaining ingredients for the au jus to a low boil, then remove from the heat and set aside. Step 3:Dip thinly sliced roast beef into hot au jus to rapidly heat it through.

Step 5: Place the roast meat on a baking sheet lined with aluminum foil and top with provolone cheese.

Step 6: Toss in the horseradish sauce, cut in half, and serve with heated au jus on the side.

Smoked Roast Beef French Dip Sandwich

If you’ve tried this recipe and liked it, please leave a rating by clicking on the stars below. |Print Recipe

Smoked Roast Beef French Dip Sandwich

Preparation time: 10 minutes Preparation time: 7 minutes Time allotted: 10 minutes Servings:2

For the Au Jus

• 1/4 cup finely chopped Vidalia onion
• 1 tablespoon flour
• 1 teaspoon freshly ground black pepper
• 2 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon butter
• 1 teaspoon olive oil

• Set oven to 425 degrees and, while the oven is preheating, cut a French roll in half horizontally
• Set aside. Melt the butter and olive oil in a small saucepan over medium high heat until the butter is melted. Sauté the onion for about 5 minutes, or until it becomes translucent. Cook, stirring constantly, for a further minute after adding the flour. Continue to cook over low heat until the au jus is somewhat thickened, then turn off the stove. Simply dipping thinly sliced roast beef into hot au jus can immediately reheat the meat. Place a large amount of roast meat on the bottom of your bread
• Place the roast meat on a baking sheet lined with aluminum foil and top with provolone cheese. Set aside for 5 to 7 minutes, or until the cheese has melted evenly in the preheated oven. To serve, cut the horseradish sauce in half and serve it with heated au jus.

I knew I was in love the moment I bit into a roast beef French dip sandwich for the first time. Isn’t it amazing how many childhood experiences linger with us throughout our lives? When I was a kid, I used to get money raking leaves with my friend and fellow gourmet griller James. I remember it like it was yesterday; it was in the fall of my junior year. After a long day, we were so hungry that we would have eaten an old shoe if we hadn’t stopped at that old-fashioned Arby’s on Telegraph Road.

I was wrong, of course.

A deli slicer is required for this recipe, which allows you to shave the smoked roast beef into thin slices thin enough to read a newspaper through.

On a side note, although it is not strictly necessary, a deli slicer makes the process much easier.

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