French Dip Sandwich
French Dip Sandwiches with a mouthwatering jus! Use tender Chuck roast or Beef Brisket in our Slow Cooker and Instant Pot methods.
There’s nothing like throwing a roast into a slow cooker or an Instant pot and coming to fall apart beef that melts in your mouth. Our french dip recipe gives you delicious, full-flavoured sandwiches perfect for an easy meal!
FRENCH DIP SANDWICH
Stuffing fresh bread rolls with tender beef along with melted provolone cheese, then dipping it into a perfect au jus makes this an incredible sandwich you NEED to try at some point in this lifetime.
Warm and comforting french dip sandwiches are incredibly easy to throw together using a handful of ingredients that are either easy to find at your local supermarket, or you may have them in your kitchen already.
HOW TO MAKE FRENCH DIP SANDWICHES
- Brown your roast beef on all sides. Browning starts the flavour off in this recipe, mainly for the jus to rock your world.
- Sauté the onions while scraping up any browned bits leftover from the roast on the pan. THIS is important because browned bits = more flavour for your roast.
- I use a combination of French onion soup, beef consommé and beef stock to make the flavours in the jus incredible. If you want to go all out, try substituting the beef stock for Guinness beer, or a lager.
- Spread your rolls with butter before toasting in the oven because they taste better when buttered.
- Let the beef rest for about ten minutes before shredding or slicing to get those juices recirculating back into the meat.
TIPS
- Add the shredded beef OR beef slices back into the slow cooker juices before piling into your sandwiches = MORE FLAVOUR.
- Use chuck roast or brisket for the best results and juicer meat.
HOW DO YOU EAT A FRENCH DIP SANDWICH?
Once your sandwiches are assembled and toasted, dip them into the incredible jus leftover in the slow cooker. Remember to strain the jus (liquid) into a jug for the best results!
Whichever method you choose, you will love the ease of either method. A good French Dip Sandwich is coming it you in 3…2…1…
You can also use ready made Brisket or leftover Pot Roast! Just combine the jus ingredients together in a pot and let it simmer for a good 10 minutes.
For a slightly thicker jus, combine 1 tablespoon of cornstarch with 2 tablespoons of stock, stir it in and let it simmer once more.
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French Dip Sandwich
Ingredients
- 2 tablespoons olive oil
- 2 pounds Chuck roast or beef brisket
- 1 tablespoon each salt and black cracked pepper to season
- 1 teaspoon garlic powder
- 2 onions sliced
- 2 teaspoons minced garlic
- 1 can French Onion Soup
- 1 can Beef Consommé
- 1 cup Beef Stock/Broth) (or Guinness beer for added flavour)
- 2 tablespoons Worcestershire sauce
- 6 hoagie rolls
- 2 tablespoons butter
- 6 slices provolone cheese
Instructions
SLOW COOKER:
- Season roast with salt, pepper and garlic powder.
- Heat oil in a large skillet/pan over medium-high heat. Sear roast on all sides until browned; transfer to a plate. Sauté the onions until soft, scraping up any browned bits leftover from the roast. Add the garlic and sauté until fragrant (about 30 seconds).
- Place the roast in the bowl of a 6-quart (litre) slow cooker. Add the cooked onions, soup, consommé, stock and Worcestershire sauce. Cook on low for 6-8 hours or high for 3-4 hours until meat is fork-tender.
- In the last 10 minutes of cooking time, preheat oven to 350°F (180°C). Arrange rolls on a large baking sheet.
- Remove roast, let rest for 10 minutes, then slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.
- Spread hoagies with butter; stuff the meat and cheese slices into the rolls. Toast the sandwiches in preheated oven for 5 minutes or until the cheese just begins to melt.
- Serve with small bowls of au jus for dipping.
INSTANT POT:
- Season roast with salt, pepper and garlic powder.
- Set the instant pot to sauté function and heat the oil. Sear roast on all sides until browned. Transfer roast to a plate.
- Sauté onions and garlic until soft. Pour in the soup, consommé, stock/broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the roast.
- Seal with lid. Cook on manual function at high pressure for 60 minutes.
- Natural release for 10 minutes, then quick release. Remove roast and slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.
- Spread hoagies with butter; stuff the meat and cheese slices into the rolls.
- Toast the sandwiches in preheated oven for 5 minutes or until the cheese begins to melt.
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