French Dip Subs With Beer Dipping Sauce Recipes

FRENCH DIP SANDWICHES

Steps:

• Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
• In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
• Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
• Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.

SLOW COOKER FRENCH DIP SANDWICHES

Steps:

• In a large dutch oven, or if you have an aluminum insert for your slow cooker add the canola oil and heat on high.
• Add the Kosher salt and pepper to your chuck roast.
• Brown on both sides aggressively (3-5 minutes on each side).
• Don't move the beef before flipping (this lets the meat get a deep crust).
• In a slow cooker add the meat, any meat juices from the pan, beef broth, Worcestershire sauce, beer and onions.
• Cook on low for 6 hours.
• Remove the meat and slice thickly.
• To assemble, butter your hoagie rolls and toast.
• Top with provolone cheese.
• In a small bowl add a cup of the liquid from the slow cooker and dip the sandwich in the bowl.

FRENCH DIP SANDWICH

Steps:

• Season roast with salt & pepper. Brown in a large pan over medium high heat.
• Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
• Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
• Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

EASY BEEF FRENCH DIP WITH QUICK AU JUS

Steps:

• Preheat the oven to 450 degrees F.
• Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
• To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
• To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

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 AU JUS

Steps:

• Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

FRENCH DIP SUBS WITH BEER AU JUS

Steps:

• 1. In a large skillet, saute garlic in butter for 1 minute. Add the roast beef, ketchup, worcestershire sauce, basil, oregano and pepper. Stir in beer. Bring to boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring frequently.
• 2. using a slotted spoon, place beef on buns. Serve with cooking juices.
• 3. Please note this is really good served with peppers.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.