French Dip With Italian Attitude Recipes

FRENCH DIP WITH ITALIAN ATTITUDE

Steps:

• Slice baguette open lengthwise. If you prefer you can leave one side together so it opens like a book.
• Transfer the bread to a cookie sheet and toast under the broiler until golden brown. The bread toasts very fast under a hot broil, do not leave it unattended.
• Rub cut side of toasted bread with crushed garlic clove and drizzle with a little olive oil.
• Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese.
• To make the dipping jus:.
• While the bread is toasting, heat a skillet over medium-high heat, add about 2 tbls. olive oil, onion, chopped garlic, tomato paste and rosemary. Season with a little salt and pepper.
• Cook this until the onion start to get soft, about 2 - 3 minutes.
• Add beef stock, bring to a simmer and cook for about 2 - 3 minutes to let the flavors come together and it will thicken up just slightly.
• Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread.
• You just want the beef to get heated through, remember the beef is already cooked.
• If you like an extra juicy French Dip you can dip the browned edge of the bread in the stock mixture before topping with the beef.
• Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese.
• This is all on one half of the bread, so when you put the sandwich under the broiler to melt the provolone do not include the "top" of the sandwich.
• Enjoy.

INSTANT POT FRENCH DIP

Steps:

• Trim your roast and cut into 4 pieces. Place Roast, Consommé, Worcestershire Sauce, Seasoning packets, Soy Sauce, Water, 1/2 jar Pepperocini Juice and Pepperoncini Peppers to Pressure Cooker cooking pot.
• Lock on lid and close Pressure Valve. Cook at High Pressure for 55 minutes. When Beep sounds, allow a Full Natural Pressure Release.
• Remove beef from pot and shred well. Skim fat off juice and return beef to cooking pot.

FRENCH DIP WITH ITALIAN ATTITUDE

Steps:

• Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together
• Then cut the bread in half so that you have 2 books
• Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesnt burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with grated cheese
• While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes
• Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together
• Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread
• Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese

FRENCH DIP SOUP (RACHAEL RAY)

Steps:

• Heat a deep pot over medium to medium-high heat.
• Add EVOO, about one turn of the pan, and butter to the pot.
• Add the onions to the pot as you slice them and the chopped garlic.
• Season with salt and pepper.
• Add thyme sprigs and a bay leaf.
• Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
• Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
• Add the beef stock and cover the pot to bring the soup up to a quick boil.
• Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
• Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
• If you like, top it off with a handful of cheese and enjoy!