ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS
Make and share this Roast Beef Dip Sandwich With Herbed Garlic Au Jus recipe from Food.com.
Provided by Lorraine3
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 13
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.
EASY ROAST BEEF DIP WITH AU JUS
Make and share this Easy Roast Beef Dip with Au Jus recipe from Food.com.
Provided by Marie
Categories Lunch/Snacks
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray crockpot with non stick spray.
- Place roast in crockpot.
- Combine all other ingredients and whisk until smooth.
- Pour over roast.
- Cover and cook on high for 6 hours or low for 10 to 12 hours.
- Shred beef and trim fat.
- Place meat back in juice.
- Serve on French rolls.
- Fill rolls with beef and add a little beef juice to sandwich.
ROAST BEEF AU JUS
This recipe was given to me 35 years ago as a beef romanoff dish. The dish required sour cream and cooked noodles added to the gravy. It was delicious but not my family's favorite dish. I adjusted the recipe to suit my family's taste by eliminating the sour cream and noodles and by slicing the roast very thin, placing the meat inside a hot yeast roll, serving with a small dish of gravy for dipping. After serving this to my son-in-law 16 years ago, this dish has become one of his favorite request when he visits. This meal is sliced roast beef in a large hot yeast roll served with the gravy for dipping. The gravy will not be thick.
Provided by grandma cooks
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat a tablespoon of olive oil in a large cast iron skillet.
- Brown the roast in the skillet on all sides.
- Cover the outside of the roast on all sides with lots of black pepper.
- Place covered skillet in oven for at least one hour at 350.
- At the end of one hour add flour to the hot oil in the skillet until it is dissolved.
- Add both cans of soup to the roast and the onion.
- Cook another hour in the oven.
- Salt if needed. (Soup is salty).
- Serve the roast thinly slice within the hot rolls and a small dish of the gravy.
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