Fast Cheap French Dip 5 Ingredients Recipes

5 INGREDIENT CROCK-POT FRENCH DIPS

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.

FRENCH DIP SANDWICH

Steps:

• Season roast with salt & pepper. Brown in a large pan over medium high heat.
• Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
• Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
• Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker 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.

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.

FAST, CHEAP, FRENCH DIP (5 INGREDIENTS!)

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.