Hot Italian Roast Beef Sandwich With Dipping Sauce Recipes

BEEF SANDWICH AU JUS DIPPING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather and prep your ingredients.
• 3. Place the grapeseed oil in a sauté pan, or pot over medium-high heat.
• 4. Add the onions, carrots, and mushrooms.
• 5. Stir until the veggies begin to brown, about 5 to 7 minutes.
• 6. Add the garlic, and continue to cook (while stirring) for an additional 2 minutes.
• 7. Add the wine, Worcestershire, and tamari.
• 8. Scrap up any brown bits (fonds) with a wooden spoon, and allow them to dissolve into the liquid.
• 9. Pour in the beef stock, and simmer for 20 minutes.
• 10. Pour the sauce through a fine mesh strainer, and discard the solids.
• 11. Keep the sauce warm until ready for use.
• 12. PLATE/PRESENT
• 13. Use with your favorite beef dishes, or with a nice French dip sandwich. Enjoy.
• 14. Keep the faith, and keep cooking.

HOT ITALIAN ROAST BEEF SANDWICHES

Steps:

• In a Dutch oven over medium heat, brown roast in butter on all sides. Stir in the tomatoes, water, thyme, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender, adding more water if necessary. , Remove roast and reserve cooking juices. Let stand for 15 minutes; trim any fat and thinly slice meat. To serve, reheat sliced beef in cooking juices. Serve on sandwich buns.

ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS

Steps:

• To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
• Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
• You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
• To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

HOT ITALIAN SANDWICHES

Steps:

• In a small saucepan mix ingredients for sauce: tomato sauce, basil, crushed red pepper, and garlic powder.
• Shape sausage into patties. Fry.Add mozzarella cheese slices to each patty cover until melted.
• In same skillet, cook onions and peppers and set aside.
• To each bun add patty with cheese and one fourth the onions and peppers. Cover with bun half.
• Serve each sandwich with 1/4 cup sauce, dip sandwiches in sauce.

ITALIAN BEEF SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
• Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
• The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

HOT ITALIAN BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Add the green peppers, wine or broth, Worcestershire sauce, salt, garlic salt and oregano. Cover and cook on low for 6-7 hours or until meat is tender. , Remove beef and let stand for 10-15 minutes; cut across the grain into 1/8-in. slices. Serve on rolls; top with green peppers. Strain cooking juices to serve with sandwiches.

HOT ITALIAN ROAST BEEF SANDWICH WITH DIPPING SAUCE

Steps:

• Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
• Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
• Use the remaining broth to dunk your sandwich into.
• Yummy!