Uncle Bills French Dip And Roast Beef Sandwich Recipes

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FRENCH DIP SANDWICHES WITH AU JUS



French Dip Sandwiches with Au Jus image

This is hands down the easiest recipe for delicious French Dip Sandwiches with Au Jus! With two layers of melted cheese, flavorful roast beef, toasted bun, and savory Au Jus for dipping.

Provided by Emily Walker

Categories     Lunch

Time 15m

Number Of Ingredients 6

1 pound deli Italian roast beef (sliced)
21 ounces condensed beef consommé (or beef broth)
1 envelope Lipton Onion Soup mix
4 French rolls
8 slices Provolone cheese ( or Swiss cheese)
4 tablespoons cream cheese

Steps:

  • In a sauce pan over medium heat, bring the beef consomme' and onion soup mix to a boil.
  • Add the sliced roast beef to the pan and simmer for 5 minutes.
  • While beef is simmering in the sauce prepare French rolls by spreading 1 tablespoon of cream cheese on the bottom bun of each roll. Place 2 slices of cheese on each top bun.
  • Place rolls (tops and bottoms) face-up on a baking sheet. Broil on high for about two minutes or until the Provolone cheese has melted. Remove from broiler.
  • Using tongs, pull the sliced roast beef from the au jus and place it on the bottom buns with cream cheese. Top with the top buns.
  • Use a ladle to scoop the au jus evenly into four dipping cups or small bowls. Serve the sandwiches with the side of au jus.

Nutrition Facts : Calories 478 kcal, Carbohydrate 30 g, Protein 41 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 3690 mg, Fiber 2 g, Sugar 1 g, 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

FRENCH DIP BEEF SANDWICHES



French Dip Beef Sandwiches image

Philippe The Original, home of the French dip beef sandwich, is a Los Angeles institution that has been in operation since 1908. To create her version their classic sandwich at home, Claire uses flavorful chuck roast, which she sears in a hot oven, then cooks low and slow until tender and perfectly rare. Sliced thin, piled high on crusty buttered rolls and dipped in flavorful "jus," this dish is truly unforgettable.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 3h45m

Yield 12 to 16 sandwiches

Number Of Ingredients 19

One 8-pound beef chuck roast
Compound Butter, recipe follows
2 medium onions, peeled and quartered
2 large carrots, peeled and quartered
5 cloves garlic, peeled
4 sprigs fresh thyme
2 sprigs fresh rosemary
12 to 16 French sandwich rolls, warmed and split
Unsalted butter, for serving
Horseradish sauce, for serving
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Let the chuck roast sit out at room temperature for at least 1 and up to 2 hours.
  • Preheat the oven to 450 degrees F.
  • Using paper towels, pat the roast completely dry. Spread the compound butter mixture all over the entire roast.
  • Place the onions, carrots, garlic, thyme and rosemary in the bottom of a large roasting pan and place the roast on top.
  • Roast for 15 minutes, then lower the oven temperature to 250 degrees F. Continue roasting until a meat thermometer registers 120 degrees F, about 2 hours. Remove the roast from the oven, cover with aluminum foil and let rest for 15 minutes. Transfer the roast to a cutting board and drain off the juices that have accumulated in the pan to serve as the "jus."
  • Spread some butter on one side of the sandwich rolls and horseradish sauce on the other side. Drizzle some of the reserved jus on the inside of each roll.
  • Thinly slice the beef and add about 1/2 pound (8 ounces) to each roll. Slice each sandwich in half on a diagonal and serve with the jus.
  • In a small bowl combine the butter, herbs, garlic, 2 teaspoons kosher salt, 2 teaspoons pepper, garlic powder, cloves and nutmeg and mix well to form a thick paste.

FRENCH DIP BEEF SANDWICH



French Dip Beef Sandwich image

I used to make these when my boys were growing up. I just re-discovered it again.You will love it.I promise it will be a hit.Serve with fries.

Provided by Sageca

Categories     Lunch/Snacks

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs sirloin roast beef
freshly crushed pepper
1 (34 g) envelope knorr demi-glace gravy mix
3 (10 1/2 ounce) cans consomme
2 cups water
6 French rolls

Steps:

  • Add lots of pepper to roast.
  • Sprinkle with 1/2 of the Demi-glace mix.
  • Place roast uncovered in 400* preheated oven.
  • Cook for 1 hour. Turn oven off; let sit another hour in oven.
  • Remove from oven and let sit 1/2 hour.
  • Store drippings from the roast to add later.
  • Thinly slice the roast. If serving the next day, place covered in refrigerator.
  • Do not worry if your meat is no well done it will keep cooking in the broth.
  • To serve:.
  • In slow cooker heat up, consommé, water,remaining Demi-glace and drippings from roast on High. Add beef slices.Let it sit until it is ready to eat.
  • To serve remove beef from au jus and place in a bowl.
  • Ladle au jus in individual containers for each guest to dip his sandwich.
  • Tip:.
  • Used baguette, french bread or hoagy buns to make the sandwiches.

Nutrition Facts : Calories 576.6, Fat 21.4, SaturatedFat 7.7, Cholesterol 160.9, Sodium 1379.7, Carbohydrate 24.5, Fiber 1.4, Sugar 1.1, Protein 71

UNCLE BILL'S FRENCH DIP AND ROAST BEEF SANDWICH



Uncle Bill's French Dip and Roast Beef Sandwich image

Make and share this Uncle Bill's French Dip and Roast Beef Sandwich recipe from Food.com.

Provided by William Uncle Bill

Categories     Lunch/Snacks

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons dry onion soup mix (Liptons)
3 cups water
2 teaspoons instant beef bouillon
1 lb finely sliced deli roast beef or 1 lb of your own cooked beef
4 large italian buns or 4 large portuguese buns
2 tablespoons butter
2 tablespoons horseradish, freshly processed (or more)
salt and pepper

Steps:

  • Process dry onion soup mix in a coffee grinder until fine.
  • In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
  • Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
  • Remove, cover and set aside to keep hot.
  • If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin.
  • If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
  • Cut buns partialy through lengthwise, leaving a hinge.
  • Butter each piece and spread some horseradish over each half.
  • Layer warmed sliced beef into buns; about 1/4 pound for each bun.
  • Salt and pepper to taste.
  • Close sandwich bun and place on individual plates and cut sandwich in half.
  • Pour beef broth mixture into individual small bowls.
  • Dip sandwich into beef broth mixture and enjoy.

Nutrition Facts : Calories 376.3, Fat 12.2, SaturatedFat 5.3, Cholesterol 69.7, Sodium 2265, Carbohydrate 38.7, Fiber 2, Sugar 2, Protein 26.7

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