Best The French Dip Recipes

FRENCH DIP RECIPE

Steps:

• Gather the ingredients.
• Season ribeyes all over with salt and pepper.
• In a large skillet , preferably cast-iron, heat the oil on medium-high. When the oil shimmers, add two steaks and sear until nicely browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining two steaks, adding an additional tablespoon of oil to the pan if necessary. Tent plate with foil to keep warm, and set steaks aside.
• To residual beef fat, add sliced onions and season with salt and pepper. Cook, stirring frequently, until softened and golden brown, 10 to 12 minutes.
• Add sugar and thyme and cook until onions are slightly darker and thyme is fragrant, about 2 minutes more. Transfer to a small bowl and set aside.
• To the same skillet, add the butter and flour, whisking until butter has melted and flour has cooked slightly, about 2 minutes.
• Add wine, Worcestershire sauce, and mustard, whisking until combined. While steadily whisking, gradually add the consommé and water. Bring mixture to a boil and immediately reduce heat to medium. Simmer, whisking frequently, until mixture has thickened slightly and become rich and glossy, 5 minutes.
• Thinly slice rested steaks against the grain and add to the large skillet. Gently toss to coat in sauce, then divide equally among the rolls. Top each sandwich with onions and a few tablespoons of au jus.
• Divide the remaining au jus between small bowls and serve next to the sandwich for dipping. Enjoy!

FRENCH DIP

Steps:

• For the prime rib: Preheat the oven to 350 degrees F.
• Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
• Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
• For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
• For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
• Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
• Plate sandwiches with fries and cups of warm au jus for dipping.

FRENCH DIP

Steps:

• Preheat oven to 400 degrees F.
• Put garlic powder, salt and pepper in a roaster pan. Place roast on top, then roll to coat the roast, sprinkling some on top. Roast, uncovered, for 1 hour.
• Turn oven down to 350 degrees F.
• Add 1 1/2 gallons water to pan and cover with foil.
• Roast 3 hours. Let cool and thinly slice. Save liquid for au jus.
• Slice hoagie buns open and toast them. Add 4 ounces meat to each bun bottom. Put the bun tops on. Pour 4 ounces au jus into each of 10 small bowls. Serve with sandwiches for dipping.

EASY FRENCH DIP SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

FRENCH DIP AU JUS

Steps:

• Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.

FRENCH DIP

Steps:

• Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

FRENCH DIP SANDWICHES

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

EASY BEEF FRENCH DIP WITH QUICK AU JUS

Steps:

• Preheat the oven to 450 degrees F.
• Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
• To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
• To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

THE FRENCH DIP

Steps:

• Preheat a rotisserie, grill, or grill pan.
• Season tri-tip with salt and pepper. Cook meat until medium-rare on rotisserie or grill, about 20 minutes depending on temperature of cooking medium. Meanwhile, heat a small saute pan over medium-high heat. Season foie gras with salt and pepper, and then sear in hot pan until desired degree of doneness. Slice baguette in half lengthwise and then toast bread, if desired. Spread Peach Mustard over bottom piece of bread. Slice tri-tip, as desired, and place on bottom half of baguette on top of mustard. Place foie gras on top of tri-tip and then add a dollop of Peach Mustard on top of foie gras.
• In a bowl, mix arugula greens, shaved truffles, truffle oil, salt and pepper, to taste. Add to sandwich on top of foie gras. Spread Peach Mustard on top half of baguette, slice, and serve.
• In a medium saucepan, cook peaches with brown sugar over medium heat until caramelized. Add rice wine vinegar and stir to combine. When ready to serve, stir in 1 cup caramelized onions, or more to taste. You can vary the amount of onions based on your preference.
• For 1 serving, combine about 3 to 4 tablespoons of the peach-onion mixture with about 1 tablespoon Dijon in a small bowl. More or less mustard can be added, to taste. Spread on baguette.
• Store extra Peach Mustard in an airtight container in the refrigerator.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

FRENCH DIP CLASSIC

Steps:

• Preheat oven to 350 degrees with rack in lower-third position.
• Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.
• Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.
• Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.
• Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.
• Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.
• Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.