Hot Beef Sandwich Au Jus Recipes

SLOW-COOKER HOT BEEF SANDWICHES AU JUS

Steps:

• Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
• Cover; cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.

FRENCH DIP SANDWICH WITH ONIONS

Steps:

• In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions., In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours., Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet., Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.

ROAST BEEF SANDWICHES AU JUS

Steps:

• In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
• Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
• Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
• Broil until cheese melted and bubbly.
• Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
• Cut on a diagonal and serve with au jus on the side.

HOMEMADE ROAST BEEF SANDWICH AU JUS

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

SIMPLE HOT ROAST BEEF SANDWICHES WITH MUSHROOM AU JUS

Steps:

• In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
• Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
• In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
• Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
• Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
• Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
• Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
• Serve sandwiches with a side of au jus to dip in!

SLOW-COOKER HOT ROAST BEEF SANDWICHES AU JUS

Steps:

• Make 6 evenly spaced deep slits in beef roast, using sharp knife. Insert garlic clove into each slit. Sprinkle pepper evenly over entire roast; rub pepper into roast.
• Spray inside of 3- to 4-quart slow cooker with cooking spray. Place onion slices in cooker; pour broth over onion. Add beef.
• Cover and cook on low heat setting 6 to 8 hours.
• Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. Return beef to cooker to moisten. To serve, fill each toasted roll with beef, onion and 1 tomato slice. Spoon small amount of broth from cooker over beef if desired.

HOT BEEF SANDWICHES AU JUS

Steps:

• 1. Trim and discard excess fat from beef. Place beef in slow cooker.
• 2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl. Pour mixture over beef. Cover and cook on HIGH 6-10 hours or until beef is fork tender.
• 3. Remove beef from slow cooker. Shred beef with two forks. Return beef to cooking liquid. Serve on crusty rolls with extra cooking liquid ("jus") on side for dipping.

HOT BEEF SANDWICHES AU JUS

Steps:

• Trim excess fat from beef.
• Place in slow cooker.
• Mix soup mix, sugar, oregano, garlic, broth and beer in mixing bowl.
• Pour mixture over meat.
• Cover and cook on high for 6-8 hours or until meat is tender.
• With 2 forks, shred meat in pot juices.

HOT BEEF SANDWICH AU JUS

Steps:

• Place beef roast in 3 1/2 to 4 quart slow cooker. In medium bowl, combine all remaining ingredients except buns. Pour over beef.
• Cover and cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with a knife or shred using 2 forks.
• Place meat on buns.
• If desired, skim fat from juices in slow cooker (how much fat present will depend on the cut of meat).
• Serve sandwiches with individual portions of juice for dipping.