CLASSIC FRENCH DIP RECIPE RECIPES

Name: French Dip Sandwiches
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 12 sandwiches.
Ingredients: 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

FRENCH DIP SANDWICHES RECIPE: HOW TO MAKE IT

French Dip Sandwiches Recipe: How to Make It 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

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 100 minutes

Yield 12 sandwiches.

Number Of Ingredients 9

Ingredients

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, FatContent 8g fat (2g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 792mg sodium, CarbohydrateContent 31g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat

FRENCH DIP SANDWICHES RECIPE - FOOD NETWORK

French Dip Sandwiches Recipe - Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 1/2 tablespoons unsalted butter
1 large onion, thinly sliced
Kosher salt
1 1/2 cups low-sodium beef broth
1/4 teaspoon freshly grated nutmeg
1 tablespoon horseradish, plus more to taste
8 ounces gruyere cheese, thinly sliced
3/4 pound thinly sliced roast beef
4 hoagie rolls, split

Steps:

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet.
Meanwhile, make the dip: Bring the beef broth and nutmeg to a simmer in a small saucepan; remove from the heat and add the horseradish and 1/2 tablespoon butter. Cover and keep warm.
Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip.

Nutrition Facts : Calories 675 calorie, FatContent 37 grams, SaturatedFatContent 20 grams, CholesterolContent 142 milligrams, SodiumContent 989 milligrams, CarbohydrateContent 39 grams, FiberContent 3 grams, ProteinContent 46 grams

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FRENCH DIP SANDWICHES RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 5
Total Time 115 minutes
Category Lunch
Calories 318 calories per serving

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.

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Reviews 4.8
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Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip.

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Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip.

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