Hot Beef Sandwiches Au Jus Recipes

HOMEMADE ROAST BEEF SANDWICH AU JUS

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

SLOW-COOKER HOT BEEF SANDWICHES AU JUS

Steps:

• Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
• Cover; cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.

HOT BEEF SANDWICHES AU JUS

Steps:

• 1. Trim and discard excess fat from beef. Place beef in slow cooker.
• 2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl. Pour mixture over beef. Cover and cook on HIGH 6-10 hours or until beef is fork tender.
• 3. Remove beef from slow cooker. Shred beef with two forks. Return beef to cooking liquid. Serve on crusty rolls with extra cooking liquid ("jus") on side for dipping.

ROAST BEEF SANDWICHES AU JUS

Steps:

• In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
• Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
• Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
• Broil until cheese melted and bubbly.
• Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
• Cut on a diagonal and serve with au jus on the side.

SLOW-COOKER HOT ROAST BEEF SANDWICHES AU JUS

Steps:

• Make 6 evenly spaced deep slits in beef roast, using sharp knife. Insert garlic clove into each slit. Sprinkle pepper evenly over entire roast; rub pepper into roast.
• Spray inside of 3- to 4-quart slow cooker with cooking spray. Place onion slices in cooker; pour broth over onion. Add beef.
• Cover and cook on low heat setting 6 to 8 hours.
• Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. Return beef to cooker to moisten. To serve, fill each toasted roll with beef, onion and 1 tomato slice. Spoon small amount of broth from cooker over beef if desired.

HOT BEEF SANDWICHES AU JUS

Steps:

• Place beef in 3 1/2 to 4 quart slow cooker. Mix dry soup mix and remaining ingredients except buns; pour over beef.
• Cover and cook on low heat setting 8 to 10 hours.
• Slice or shred beef. Serve on hoagie buns. If desired, skim fat from meat juices. Serve sandwiches with individual portions of meat juices for dipping.

BEEF AU JUS SANDWICHES

Steps:

• Place onion slices and broth in 3 1/2- to 4-quart slow cooker. Brush all surfaces of beef roast with vinegar. Place on onions. Sprinkle with dressing mix (dry), salt and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• About 5 minutes before serving, remove beef from cooker; place on cutting board. Cut beef across grain into thin slices; return slices to cooker and mix well.
• Serve beef mixture on buns with bell pepper and cheese. Beef mixture will hold on low heat setting up to 4 hours.

HOT ITALIAN BEEF AU JUS SANDWICHES

Steps:

• 1. Season beef with salt and pepper. Heat the oil in a large skillet over high. Add the beef and brown both sides quickly, about 2 min per side. Decrease the heat to med, add the onion and cook 4 min, until softened. Add garlic, and saute 1 min. Transfer to a 6 qt crockpot, and add the oregano, basil, parsley, banana peppers, and stock. Add a couple healthy grinds of black pepper and cover. Cook on low 9 hours, or until beef is soft and can be pulled apart with a fork. Serve the beef hot on the buns, topped with healthy slice of mozzarella, which will melt with the heat of the beef. Or put it under the broiler for 2 min to also lightly toast the tops of the buns. Serve with a small cup of the jus (the yummy juice left in the crockpot) for dipping.
• 2. Note: 6 lbs of beef will fit into the crockpot nicely. I omitted the mozzarella, used 2 onions, 3 T each of seasoning, 2 large spoons of garlic from the jar in the fridge, and 2 forks full of the banana peppers from the jar in the fridge. I also omitted the salt and pepper.

SLOW COOKER AU JUS BEEF SANDWICHES RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray. Place roast in crock pot, pour beef broth on top, and sprinkle onion soup mix, oregano, and garlic on top of roast. Place lid on crock pot and cook on low for 8-10 hours or 4-5 hours on high (although I prefer the low and slow method).
• Shred meat with two forks and spoon meat on top of buns. Pour leftover juice in the bottom of the crock pot into small bowls to use as an Au jus dip.

SIMPLE HOT ROAST BEEF SANDWICHES WITH MUSHROOM AU JUS

Steps:

• In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
• Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
• In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
• Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
• Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
• Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
• Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
• Serve sandwiches with a side of au jus to dip in!

HOT BEEF SANDWICHES AU JUS

Steps:

• Trim excess fat from beef.
• Place in slow cooker.
• Mix soup mix, sugar, oregano, garlic, broth and beer in mixing bowl.
• Pour mixture over meat.
• Cover and cook on high for 6-8 hours or until meat is tender.
• With 2 forks, shred meat in pot juices.

HOT BEEF SANDWICH AU JUS

Steps:

• Place beef roast in 3 1/2 to 4 quart slow cooker. In medium bowl, combine all remaining ingredients except buns. Pour over beef.
• Cover and cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with a knife or shred using 2 forks.
• Place meat on buns.
• If desired, skim fat from juices in slow cooker (how much fat present will depend on the cut of meat).
• Serve sandwiches with individual portions of juice for dipping.

BEEF SANDWICHES AU JUS

Steps:

• In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.