BEST SMALL FRENCH PRESS RECIPES

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BEST FRENCH DIP RECIPE - HOW TO MAKE FRENCH DIP - DELISH



Best French Dip Recipe - How To Make French Dip - Delish image

Keepin' it super hearty with this French Dip from Delish.com.

Provided by Lena Abraham

Categories     low sugar    nut-free    weeknight meals    winter    dinner    main dish    meat

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

3 boneless ribeye steaks (about 3 pounds)
1 tbsp. extra-virgin olive oil
1 tbsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. dried oregano
1 tsp. dried ground sage
1/4 yellow onion, thinly sliced
2 cloves garlic, minced
2 tsp. minced fresh thyme
1 1/2 c. low-sodium beef broth
2 tsp. Worcestershire sauce
6 hoagie rolls
12 slices provolone

Steps:

  • Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage.  Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.
  • Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.
  • When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes. 
  • Serve with jus on the side for dipping.

BEST FRENCH DIP RECIPE - HOW TO MAKE FRENCH DIP - DELISH



Best French Dip Recipe - How To Make French Dip - Delish image

Keepin' it super hearty with this French Dip from Delish.com.

Provided by Lena Abraham

Categories     low sugar    nut-free    weeknight meals    winter    dinner    main dish    meat

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

3 boneless ribeye steaks (about 3 pounds)
1 tbsp. extra-virgin olive oil
1 tbsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. dried oregano
1 tsp. dried ground sage
1/4 yellow onion, thinly sliced
2 cloves garlic, minced
2 tsp. minced fresh thyme
1 1/2 c. low-sodium beef broth
2 tsp. Worcestershire sauce
6 hoagie rolls
12 slices provolone

Steps:

  • Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage.  Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.
  • Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.
  • When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes. 
  • Serve with jus on the side for dipping.

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