EASY FRENCH DIP SANDWICHES 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 – HOW TO MAKE THE BEST FRENCH DIP ...

French Dip Sandwiches – How to Make the Best French Dip ... image

French dip sandwiches are the ultimate comfort food. The crusty bread is piled high with tender beef and golden onions, then served warm with a delicious jus.

Provided by Ree Drummond

Categories comfort food dinner main dish meat

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 boneless ribeye loin or sirloin (about 4 to 5 pounds)
1 tbsp. kosher salt
2 tbsp. black pepper
1/2 tsp. ground oregano
1/2 tsp. ground thyme
2 whole large onions, thinly sliced
5 cloves garlic, minced
1 whole packet French onion soup mix (dry)
1 can beef consomme
1 c. beef broth or beef stock
1/4 c. dry sherry or white wine (optional)
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 c. water
10 whole crusty deli rolls or sub rolls, toasted

Steps:

Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine. In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil. Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.

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