Quick French Dip Sandwiches Recipes

FRENCH DIP SANDWICH RECIPE

Steps:

• Preheat oven to 400°F. Slice the baguette into 4. Then cut horizontally to make the sandwiches.
• In a large skillet over medium heat, add olive oil and heat for 1 minute. Add shallots and sauté for 2 minutes. Add flour and sauté 1 more minute.
• Slowly whisk in beef consommé. Bring to a boil over high heat. Reduce heat to low and simmer. Add steak seasoning and mix until combined.
• Separate roast beef and place in the au jus sauce until warm. Using tongs, place an equal portion of beef on each section of baguette or rolls. Top with a slice of cheese. Bake for 3-5 minutes, or until the cheese has melted.
• Serve with a small bowl of the extra au jus for dipping.

FRENCH DIP SANDWICHES

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.

FRENCH DIP SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender., Remove roast; cool slightly. Discard bay leaf. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls with broth.

EASY FRENCH DIP SANDWICHES

Steps:

• Put a Beef roast in a large stock pot or crock pot.
• Dump in the beef broth, french onion soup, rosemary, and garlic.
• Cook on low for 6-8 hours.
• Remove beef roast from pot and let it sit for 10 minutes.
• Slice or shred the beef
• Split the french rolls and butter the inside of the rolls. Place rolls on a baking sheet.
• Layer a generous amount of beef on each roll.
• Put a slice of cheese on each sandwich.
• Broil the sandwiches until bubbly. Be sure to watch them so they don't burn.
• Serve with the leftover juice from the pot, also known as au jus.

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.

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.

FRENCH DIP SANDWICHES

Steps:

• Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape.
• Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker.
• Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid.
• Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping.

FAST FRENCH DIP SANDWICHES

Steps:

• In a 1-qt. microwave-safe bowl, combine the soup, beef and water. Cover and microwave on high for 3 minutes or until heated through. , Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 in. from the heat for 1 minute or until cheese is melted. , Using a slotted spoon, place beef on buns; replace tops. Serve with onion soup for dipping.