French Canadian Dip Recipes

FRENCH DIP

French Dip image

For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories Dinner Lunch

Time 5h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 beef chuck roast (3 pounds), trimmed
2 cups water
1/2 cup reduced-sodium soy sauce
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 to 4 whole peppercorns
8 French rolls, split

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.

Nutrition Facts : Calories 467 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1300mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.

FRENCH DIP

French Dip image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

One 8-pound lip-on boneless rib eye roast
1 cup Worcestershire sauce
4 ounces Montreal steak seasoning
3/4 cup red wine
3 tablespoons beef base
1 cup large-diced onion
6 cloves garlic
6 sprigs fresh thyme
6 to 8 good-quality hoagie rolls
12 ounces horseradish
12 ounces sour cream
12 to 14 slices Swiss cheese
1 1/2 to 2 cups caramelized onions
Serving suggestion: hand-cut fries

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.

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