Quick And Easy French Dip Recipes

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.

QUICK AND EASY FRENCH DIP

Steps:

• Pour consommé and bring to a bubble. Add flour, stirring frequently and allow to simmer.
• Season meat with grill seasoning and place in consommé.
• Cook until meat is warm.
• Split rolls and add two pieces of Provolone to each roll.
• Add meat to rolls.
• Put au jus sauce on side for dipping.

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 - QUICK & EASY

Steps:

• In a large, shallow skillet over moderate heat, melt butter.
• Add shallots to butter and saute 2 minutes.
• Add flour to butter and shallot and cook a minute longer.
• Whisk in sherry and cook liquid out.
• Whisk in consomme in a slow stream.
• Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface.
• Season meat with grill seasoning or salt and black pepper.
• Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.
• To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls.
• Set ramekins or cups with extra dipping sauce along side the sandwiches.

QUICK FRENCH DIP SANDWICHES

Steps:

• In a 1-1/2-qt. microwave-safe bowl, combine the beef, broth and 1/4 cup steak sauce. Cover and microwave on high for 2-3 minutes or until heated through., Meanwhile, combine mustard and remaining steak sauce; spread over roll bottoms. Using a slotted spoon, place beef on rolls; replace tops. Serve with broth mixture for dipping.