Quick French Dip Sandwiches Recipes

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FRENCH DIP SANDWICHES



French Dip Sandwiches image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, 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.

QUICK FRENCH DIP SANDWICHES



Quick French Dip Sandwiches image

Treat yourself or a loved one to a restaurant-quality lunch with this tasty sandwich! The flavorful au jus is a snap to prepare. Carole Lanthier - Courtice, Ontario

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound sliced deli roast beef
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 cup steak sauce, divided
1 tablespoon Dijon mustard
4 French rolls, split

Steps:

  • In a 1-1/2-qt. microwave-safe bowl, combine the beef, broth and 1/4 cup steak sauce. Cover and microwave on high for 2-3 minutes or until heated through., Meanwhile, combine mustard and remaining steak sauce; spread over roll bottoms. Using a slotted spoon, place beef on rolls; replace tops. Serve with broth mixture for dipping.

Nutrition Facts : Calories 340 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 2162mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.

FRENCH DIP SANDWICHES



French Dip Sandwiches image

Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!

Provided by Giselle

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 12h10m

Yield 10

Number Of Ingredients 9

1 (4 pound) boneless beef roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Steps:

  • Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
  • In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  • Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 29.8 g, Cholesterol 76.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 1172.9 mg, Sugar 1.6 g

FRENCH DIP SANDWICHES



French Dip Sandwiches image

I found this recipe in one of our local publications. It's perfect for an easy weeknight meal, since the meat cooks all day without any attention. -Dianne Joy Richardson, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 10h15m

Yield 12 sandwiches.

Number Of Ingredients 9

1 beef sirloin tip roast (3 to 4 pounds)
1/2 cup reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1 bay leaf
3 to 4 whole peppercorns
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French rolls, split

Steps:

  • Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender., Remove roast; cool slightly. Discard bay leaf. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls with broth.

Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 792mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

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.

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

QUICK AND EASY FRENCH DIP SANDWICHES



Quick and Easy French Dip Sandwiches image

I know this may be sacrilege to some....but sometimes you just need a French Dip and don't have a lot of time. This is where quick and easy supermarkets ingredients come into play....and allows for a French Dip as good as any you'll get in a restaurant. The key to this sandwich is buying sliced rare roast beef, and Johnny's Au Jus Concentrate. This is some amazing stuff. It's found in the condiment section of the grocery store, near the marinades. I'm all for slaving away in the kitchen, but sometimes, it's just not practical. Enjoy!!!

Provided by graftonr

Categories     Lunch/Snacks

Time 55m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 6

1 lb sliced dietz & watson london broil roast beef (or any rare deli sliced roast beef)
johnny's au jus sauce (2 parts water to 1 part concentrate)
1 medium onion, sliced thin
1 cup sliced mushrooms
4 tablespoons butter
4 rolls, submarine

Steps:

  • Heat au jus over medium heat to a boil. 2 parts water to one part Johnny's Au Jus Concentrate.
  • After au jus comes to a boil, lower heat to simmer and add sliced onions and mushrooms. Simmer for 30 minutes.
  • After 30 minutes, add roast beef. Simmer for 15 more minutes. This is why you want to start with rare roast beef. Beef will cook slowly, absorbing all the flavors of the au jus.
  • Whle meat is simmering, broil buttered sub rolls until brown and toasted.
  • Remove all components from au jus.
  • Dip face of toasted rolls in au jus, then add meat, onions and mushrooms.
  • Serve with au jus on the side, or however you like your French Dip!

Nutrition Facts : Calories 490.5, Fat 23.5, SaturatedFat 11.2, Cholesterol 111, Sodium 455.9, Carbohydrate 33.4, Fiber 1.9, Sugar 2.5, Protein 36.9

FRENCH DIP SANDWICH



French Dip Sandwich image

Delicious French Dip Sandwich made easy in the Instant Pot. French Dip Recipe is a perfect afternoon lunch, or dinner meal. With easy prep, you will love how quick and easy making French Dip Sandwiches truly are.

Provided by Devour Dinner

Categories     Main Dish

Time 2h

Number Of Ingredients 12

2.5 lb Beef Roast
1 cup Beef Broth
3/4 cup Red Wine
1 Onion (Sliced)
1 Bay Leaf
2 cloves garlic (Crushed)
1 Tbs Italian Seasonings
1 tsp Salt
1/2 tsp Pepper
2 Tbl olive oil
6 Rolls
6 Provolone Cheese (Slices)

Steps:

  • In your Instant Pot on sauté or over medium high heat in a skillet heat Olive Oil and sear roast on all sides. This takes about 2 minutes per side depending on how hot your pan is. Remove roast and set aside.
  • In the Instant Pot on Saute, pour Red Wine and sliced onions. Reduce down by half and sauté onions.
  • Add seared roast on top of onions and add beef broth, salt, pepper, garlic, Italian seasonings and bay leaf.
  • Set to manual for 90 minutes and pressure up. Allow natural release for 30 minutes when complete.
  • Remove Bay Leaf. Using forks, shed roast and allow to soak in juices.
  • On a baking sheet butter the insides of your rolls and place under broiler for 2 minutes or until toasted.
  • Add shredded roast to rolls and top with provolone cheese and place back under broiler to melt cheese
  • Serve with a side of au juice and enjoy!

FRENCH DIP SANDWICH



French Dip Sandwich image

Adapted from the What's Cooking America website (whatscookingamerica.net), this recipe gives instructions on how to prepare a basic French dip sandwich.

Provided by TasteAtlas

Categories     Sandwich

Yield 8 servings

Number Of Ingredients 7

1 (4-pound) beef rib eye, sirloin, or tenderloin roast
1/2 cup coarsely-ground black pepper
FOR THE DIPPING SAUCE
1 (10.5 ounce) can beef broth
1/2 cup water
salt and pepper, to taste
8 French rolls

Steps:

  • Set the oven to preheat to 425°F.
  • Meanwhile, place the beef on rack in a shallow baking pan, then press the pepper into the meat.
  • Roast for 30-45 minutes. The beef is done when a thermometer inserted into the thickest part of the meat reads 135°C.
  • Then, place the beef on a cutting board and let it sit like that for 15 minutes, then slice it thinly.
  • Transfer the beef drippings into a medium-sized saucepan, then add all the ingredients for the dipping sauce. Bring the mixture just shy of a boil, then take it off heat, cover it, wait for 10 minutes, then serve.
  • Slice open the French rolls, fill them with beef slices, and serve each sandwich on an individual plate, with a side of hot dipping sauce, about ¼ cup per serving.

EASY FRENCH DIP SANDWICHES



Easy French Dip Sandwiches image

These easy French Dip Sandwiches are perfect for weeknight dinners or this Sunday's Super Bowl game! French rolls are stuffed with thinly sliced roast beef, topped with sautéed onions and provolone cheese. The quick au jus is the perfect thing to dunk these sandwiches in.

Provided by Laurie McNamara

Categories     Mains & Entrees

Time 25m

Number Of Ingredients 10

4 French rolls (sliced horizontally (but not all the way through))
olive oil spray
1 medium yellow onion (halved and sliced thin)
2 teaspoons garlic (dried and granulated)
kosher salt (to taste)
1 teaspoon Worcestershire sauce
2 cups low-sodium beef broth
2 tablespoons low-sodium tamari (or sub with low-sodium soy sauce)
1-1/4 pound roast beef ( or London broil, thinly sliced )
6 slices sharp provolone cheese (cut in half)

Steps:

  • Slice the rolls, but not all the way through so they open like a book. Place them on small sheets of slightly crumpled foil. This helps with clean up but it also holds the sandwiches in place. Then add a 1/2 slice of sharp provolone into the bottom each of roll.
  • Spray the bottom of a large pan with olive oil spray.
  • Add in the onion, granulated garlic and a pinch of kosher salt. Heat the pan on medium, stir and sauté until the onions are soft. About 8 to 10 minutes.
  • Once softened, stir in the worcestershire sauce and transfer to a small bowl. Turning off the heat under the pan.
  • To the same skillet, pour in the broth, tamari and add the roast beef to the lukewarm broth. You don't want the broth to be hot, just warm enough to warm up the roast beef.
  • Use tongs to divide the beef among the rolls. Keep in mind, the au jus on the beef could make the bread soggy, so allow any excess broth to drip off and back into the pan before filling each roll.
  • Keep the au jus warm under low heat.
  • Divide the sautéed onions among the sandwiches and top each with 2 slices (halves) of the provelone. Bake in a preheated 400° oven for 4 to 6 minutes, rotate the pan halfway to ensure even melting.
  • Ladle 1/2 cup of au jus into ramekins or small bowls and serve with the sandwiches.

Nutrition Facts : ServingSize 1 sandwich, Calories 347 kcal, Carbohydrate 41 g, Protein 21 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 1207 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 4 g

EASY FRENCH DIP SANDWICHES



Easy French Dip Sandwiches image

These sandwiches are crazy simple, yet feel special and are packed with flavor. Serve it with the au jus juice and a delicious side dish.

Provided by Liz Quick

Categories     Main Course

Time 8h10m

Number Of Ingredients 7

4 pound Rump or Chuck Beef Roast
1 can French onion soup
1 can beef broth
1 sprig rosemary
1 teaspoon garlic
6 french rolls
6 slices provolone cheese

Steps:

  • Put a Beef roast in a large stock pot or crock pot.
  • Dump in the beef broth, french onion soup, rosemary, and garlic.
  • Cook on low for 6-8 hours.
  • Remove beef roast from pot and let it sit for 10 minutes.
  • Slice or shred the beef
  • Split the french rolls and butter the inside of the rolls. Place rolls on a baking sheet.
  • Layer a generous amount of beef on each roll.
  • Put a slice of cheese on each sandwich.
  • Broil the sandwiches until bubbly. Be sure to watch them so they don't burn.
  • Serve with the leftover juice from the pot, also known as au jus.

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

EASY FRENCH DIP SANDWICHES



Easy French Dip Sandwiches image

A quick and easy sandwich that the whole family will love.

Provided by writergirl

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

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.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g

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