Fast Cheap French Dip 5 Ingredients Recipes

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5 INGREDIENT CROCK-POT FRENCH DIPS



5 Ingredient Crock-pot French Dips image

Provided by Amber

Number Of Ingredients 5

1 fresh french bread loaf
1 can consomme
1 packet of Ranch seasoning
8 slices of provolone cheese
1.5 pounds chuck roast

Steps:

  • 1. In the morning, put the chuck roast into crock-pot on a low heat setting. Rub the Ranch packet seasoning all over meat and add in 1 can of consomme. 2. Let cook 6-8 hours. Turn crock-pot setting to warm. 3. Preheat oven to broil. 4. Remove roast from crock-pot and shred. 5. Cut the french bread loaf in half and place under broil for a few minutes. You have the option of buttering the bread before broiling to bring out some extra flavor and nice crisp. 6. Remove bread from the oven and immediately place cheese and roast shredding onto sandwich. Cut into separate servings. 7. Place some of the crock-pot juice (au jus) into ramekins to put on the side of each sandwich and your family is ready to enjoy an easy, delicious dinner.

Nutrition Facts :

FAST, CHEAP, FRENCH DIP (5 INGREDIENTS!)



Fast, Cheap, French Dip (5 Ingredients!) image

This is an adaptation of this recipe: http://allrecipes.com/recipe/easy-french-dip-sandwiches/ I made significant changes and wanted to share. This was super easy to make and was done in a snap!

Provided by Sumisan

Categories     Lunch/Snacks

Time 15m

Yield 6 sanwiches, 6 serving(s)

Number Of Ingredients 6

3 cups water
2 tablespoons knorr homestyle beef stock
2 beef bouillon cubes
6 Italian rolls
1 lb thin sliced deli roast beef
2 cups mozzarella cheese

Steps:

  • Preheat oven to 350 and lay out bread on a baking sheet.
  • Bring water, beef gel concentrate, and bullion to a gentle boil.
  • Reduce heat and add roast beef to warm.
  • Once warm, scoop out and place on bread.
  • Sprinkle or lay cheese on top (I used shredded).
  • Warm in oven until cheese is melted or to your likeness (about 5 minutes).
  • Serve with remaining broth.

Nutrition Facts : Calories 310.8, Fat 12.7, SaturatedFat 6.2, Cholesterol 66, Sodium 1633, Carbohydrate 22.3, Fiber 1.2, Sugar 0.8, Protein 25.5

QUICK AND EASY FRENCH DIP



Quick and Easy French Dip image

I got the original recipe from Rachael Ray but then modified to our tastes. My family really enjoys these.

Provided by bmcnichol

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon all-purpose flour
2 (10 1/2 ounce) cans beef consomme
1 1/2 lbs deli sliced roast beef
montreal steak seasoning, to taste
8 slices provolone cheese
4 sub rolls

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.

Nutrition Facts : Calories 715.5, Fat 31.6, SaturatedFat 15.2, Cholesterol 159.3, Sodium 1668.2, Carbohydrate 34.8, Fiber 1.4, Sugar 1.5, Protein 72.1

FRENCH DIP - QUICK & EASY



French Dip - Quick & Easy image

Make and share this French Dip - Quick & Easy recipe from Food.com.

Provided by DeSouter

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 1/2 ounces dry sherry (optional)
2 (10 3/4 ounce) cans beef consomme, found on broth and soups aisle or 2 (10 3/4 ounce) cans beef broth
1 1/2 lbs sliced deli roast beef
montreal steak seasoning (Grill seasoning blend for steak) or coarse salt and pepper
4 torpedo sandwich buns, split

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.

Nutrition Facts : Calories 400.1, Fat 13.4, SaturatedFat 6, Cholesterol 96.9, Sodium 3152.3, Carbohydrate 29.2, Fiber 0.9, Sugar 2.7, Protein 38.8

EASY BEEF FRENCH DIP WITH QUICK AU JUS



Easy Beef French Dip with Quick au Jus image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
6 tablespoons unsalted butter
8 ounces cremini mushrooms, thickly sliced
2 sprigs fresh thyme
2 cloves garlic, minced
4 sub rolls, hinged
1 quart beef broth, warmed
1 1/2 pounds very rare deli-shaved roast beef
Creamy horseradish sauce and giardiniera, for serving

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.

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