Best Deli Roast Beef Ninja Style French Dip Sammie Recipes

UNCLE BILL'S FRENCH DIP AND ROAST BEEF SANDWICH

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.

LOUIE'S FAMOUS ITALIAN SAMMIE

Steps:

• 1. In a large frying pan sauté the mushrooms, red pepper flakes, salt, pepper, light brown sugar, onion & garlic in olive oil till the onions are soft and transparent and mushroom have released all the liquid and start to get light golden brown. This should take about 10 minutes.
• 2. Once the mushroom mixture is fully cooked add the deli beef and marinara sauce " add a small amount of water to jar & shake " to get all the sauce out and cook on a low heat for about 20 minutes or until the sauce has thickens. Keep stirring every 5 minutes or so, making sure nothing burns on the bottom of the pan. Turn off but leave in the pan.
• 3. While this is cooking, smash the rest of the garlic and mix it thoroughly into the butter, divide this into equal portions so you have enough to smear on both sides of the bread.
• 4. Cut the bread into 1 inch slices you'll want 8 slices and spread the butter/garlic mixture on one side of each slice. Place these butter side down on a baking sheet, with parchment paper on it and spoon beef mixture on top, put some ½ of the cheese on top, butter the other 4 slices and top them with the butter side facing up.
• 5. Bake in a 375 oven watching them, as soon as they start to brown you'll want to turn them over, sprinkle the remaining cheese on top, and continue baking till the cheese is all melted and just starts to brown.
• 6. This is definitely a knife and fork kind of sandwich...and maybe extra napkins!

FRENCH DIP BEEF SANDWICH

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.

BIG THICK BUTTERY ROAST BEEF 'N CHEDDAR SAMMIES / SANDWICHES

Steps:

• For each sandwich:.
• Spread 1/2 teaspoon horseradish on each slice of bread.
• Melt 1 tablespoon butter (or more) in a skillet on medium-low heat. Add a slice of bread to skillet and pile on 1/4 lb. warm roast beef. Top with second bread slice.
• Cook for 4 or 5 minutes until bread is golden. Carefully flip sandwich over. Lift top bread slice and insert a thick slice of cheddar cheese. Cook another 5 minutes until cheese begins to melt and bread is golden.
• Repeat with each sandwich. Makes 4 sandwiches.
• Serve warm, with a pickle spear and chips, add a cup of soup or side salad for a more substantial meal. Avocado Horseradish Spread recipe #284084 makes a lovely sandwich dip.

EASY FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Heat oven to 400 degrees.
• Heat soup, Worcestershire sauce and mushrooms in a saucepan over medium heat, bring to a boil.
• Add beef to sauce pan and heat through.
• Divide Beef & mushrooms among the four hogie buns.
• Top with Cheese.
• Use the saucepan to mix up the au jus package and heat through.
• Bake for 3 min, or until the cheese is melted.
• Top each sandwich with peppers.
• Serve with a dippable container of au jus.

DELI ROAST BEEF NINJA STYLE & FRENCH DIP SAMMIE

Steps:

• 1. Combine burgandy wine, sugar, oregano, thyme, seasoning and black pepper in a container large enough to marinate roast; add roast. Marinate over night, turning a few time. NOTE: Use spices and marinate to your liking.
• 2. RUB: Combine all ingredients and store in ziploc bag or container until ready to use.
• 3. Next day remove roast from marinate and pat dry and rub with olive oil; generously coat roast with rub.
• 4. Pour 1 1/2 tablespoons of olive oil into pot of Ninja. Set to STOVETOP HIGH and heat oil; add roast to pot and cook uncovered for 15 minutes turning and browning all sides. Remove roast from pot.
• 5. Pour 3 cups of broth into pot and place roasting rack into pot; place roast on rack. Set OVEN to 375 degrees for 45 minutes. Cover and cook for 45 minutes for medium rare. Remove roast and rack from pot; reserving drippings. Place roast on platter and cover with foil to cool.
• 6. I was going for a medium rare finish on this roast. As a quick reference, here are the standard temperature/doneness levels for roasts: 120°F to 125°F, (49°C to 52°C) = Rare 130°F to 140°F (55°C to 60°C) = Medium Rare 145°F to 150°F (63°C to 66°C) = Medium
• 7. DIPPING SAUCE: Add remaining broth to pot and 1 to 2 cups of water and any juices that may have collected on platter from roast. Heat and bring to a simmer. Use sauce to spoon over slices of roast or as a dipping sauce for french dip sammies.
• 8. FRENCH DIP SAMMIE: Heat dipping sauce in a sauce pan. In another skillet; heat enough dipping sauce to cover deli meat that will be used in sandwiches; heat until meat is no longer pink; drain any sauce back into sauce pan with dipping sauce. NOTE: I refuse to lose one drop of this sauce. NOTE: I did not add any additional seasoning to sauce.
• 9. Slather a little mayo on split roll; sprinkle with pepper; pile slices of deli beef on one side of roll; top with cheese. Place the pieces with meat and cheese under broiler until cheese melts. Remove from oven and top with other half of roll; serve with a little bowl of dipping sauce.