Recipes for "french dip"

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

Caramelize the Onions: Meanwhile, melt the butter in a large skillet over medium heat. Add onions; saute until softened, then turn the heat down to caramelize the onions for 20 minutes or so, stirring occasionally until they are deep golden brown.

Make the Au Jus: Add the wine to the onions in the pan. Let it sizzle out. Add the Worcestershire and soy sauce. Add the broth. Simmer until reduced slightly. Pull out the onions with tongs and set aside. Season the au jus to taste.

Toast the French Dips: Butter the bread if you want. Pile mushrooms on the bread. Cover with cheese. Return to the oven on the same roasting pan for about 5 minutes (enough to toast the bread and melt the cheese).

Feast: Top the sandwiches with caramelized onions. Give em each a dollop of horseradish aioli. Serve with the au jus for dipping! HOLY MOLY that’s good.

Gather all ingredients.

Trim excess fat from rump roast and place in a slow cooker.

Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Split French bread rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.

Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.

Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Open hoagie rolls and lay them out on a baking sheet.

Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth.

Place roast beef in broth and warm for 3 minutes.

Arrange meat on hoagie rolls and top each roll with 2 slices of provolone.

Bake sandwiches in the preheated oven until cheese melts, about 5 minutes.

Serve sandwiches with small bowls of warm broth for dipping.

Place beef roast into a slow cooker. Stir together water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.

Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.

In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.

Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.

Slice the slider buns in half horizontally without separating them, and place the bottom half in the prepared dish.

In a heavy skillet over medium heat, melt 1 tablespoon butter; add onion and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.

Layer roast beef evenly over bottom buns, then layer cheese slices over beef. Scatter caramelized onion over cheese, and add top buns back on.

Melt remaining butter and stir in garlic powder, Worcestershire sauce, and parsley; brush over tops of buns. Cover with foil.

Bake in the preheated oven for 15 minutes. Uncover and bake until tops are golden and cheese is melted, about 5 minutes more.

Meanwhile, for jus, combine bone broth, Worcestershire, soy sauce, garlic powder, onion powder, and fish sauce in a small saucepan. Bring to a simmer, stirring occasionally, over medium heat. Stir cornstarch and water together in a small bowl to create a smooth slurry; add to the broth, and simmer until slightly thickened, 2 to 3 minutes.

Serve sliders with the jus for dipping.

Place beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.

Cook on Low 7 to 9 hours.

Transfer brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from the slow cooker into 5 individual bowls to serve with sandwiches for dipping.

This roast cooks sous vide for 18 to 24 hours, so it's important to begin cooking with your serving time in mind. Calculate backward from your dinner time to figure out when you should start cooking the roast.

For make-ahead instructions, if you don't plan on serving your sandwiches right away, see the instructions in the headnotes.

Trim any large pieces of fat from the exterior of the roast, but don't worry about getting every last speck. Season it on all sides with the salt and pepper.

Warm a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil shimmers and glides smoothly, and a flick of water evaporates on contact with the pan, add the roast.

Sear the roast very well on all sides, 4 to 5 minutes per side. The seared surfaces should look dark reddish-brown. If the oil starts to get smoky, lower the heat slightly; otherwise, maintain a medium-high heat for the best sear.

If the roast is still scorching hot from the pan when you put it in the plastic bag, it can melt a hole in the plastic.

With the pan still over medium-high heat, add the wine all at once. It will bubble and steam as it hits the pan. As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck.

Once you've scraped up all the bits and the wine is simmering, pour it carefully into a measuring cup. Let it cool slightly.

Place a 1-gallon plastic freezer bag on your counter and fold the top outwards to form a cuff; this will help it stand up and make it easier to fill. (Alternatively, place the bag in a bowl while filling).

Place the slightly cooled roast into the bag. Pour the wine and broth over top, and tuck the bay leaf inside. Zip the bag almost entirely shut, leaving about an inch open at one edge.

Seal the bag: Fill a large stock pot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water.

As you submerge the bag, the pressure of the water will press the sides of the plastic bag up against the roast and the liquid, "hugging" the ingredients. You may need to use your hands or a spatula to poke the roast below the surface of the water and force out any bubbles.

Once all the air bubble are out, submerge the bag up to the zipper, then zip it all the way closed so the bag is sealed. Lift the roast from the water and place it on a dishtowel while you heat the water.

As you lift the bag, the plastic should look like it's hugging the ingredients inside the bag. A few small air pockets are fine; vacuum-sealing isn't necessary. Check carefully to make sure the bag isn't leaking; if it is, transfer it to a new bag and repeat this sealing step.

Place the pot of water on a trivet or other heatproof surface. Place the immersion circulator in the water and set it to heat the water based on your preferred doneness for the roast beef: 135°F (medium-rare), 140°F (medium), 145°F (medium-well) or 150°F (well-done).

It will take approximately 5 to 10 minutes for the water to heat, depending on the volume of water in your pot. (You can also use warm water out of the tap to cut down on heating time.) Once the water is up to temp, your immersion circulator will indicate that you're ready to start cooking.

With Joule, this is controlled through the Joule app: Open the app on your phone and press the orange circular button in the bottom right corner. Input the temperature and press the orange button again to start the device and begin heating the water.

Once the water has finished heating, lower the roast into the water. It's fine if the zipper is above the surface of the water, but the roast itself should be completely submerged by at least an inch or so. Add more water if needed.

Cook the roast for 18 to 24 hours (yes, hours!). It will become more tender the longer you let it cook. Set a timer so you know when it's ready.

Every so often during cooking, take a peek at your roast and make sure that it's still submerged in the water and the bag isn't leaking. (If it's leaking, the liquid will start to look diluted and you'll notice air bubbles in the bag. Just transfer the roast and liquid to another bag and carry on with cooking. This doesn't happen very often, but it is something to watch out for.)

Keep an eye on the water level and add additional water if it looks like it's getting low. The immersion circulator will heat the water right back up to temperature. To help prevent evaporation, you can also cover your pot with plastic wrap, a silicon bowl cover (as I have), or any other cover.

At any point during this cooking time when you have a spare 10 minutes, cook the onions. Warm a teaspoon or two of oil in a skillet and cook the onions with 1/4 teaspoon salt until they are very soft and browned.

If you're not serving them right away, cool and refrigerate until needed. To reheat, add them to a hot skillet and stir until warmed through.

When you're done cooking the roast, lift the bag from the water and set it on a kitchen towel on the counter. Warm a tablespoon of oil in a large skillet over medium-high heat.

Open the bag with the roast; be careful not to spill any of the cooking liquid. Use tongs to lift the roast from the bag and transfer it to a cutting board. Pat it dry on all sides.

Transfer the roast to the hot skillet and sear on all sides, 2 to 3 minutes per side, until the outside is very crusty. Add more oil as needed to the pan. Once seared, set the roast on a cutting board until ready to slice.

While the roast sears strain the cooking liquid ("jus") into a measuring cup. Taste and add salt or pepper if needed. If the jus seems overly concentrated to you, add a little water to thin it out again.

Use a little of the jus to deglaze the pan after searing the roast, if you like.

Transfer the jus to individual cups for serving.

Warm the oven to 400°F. Open up all the French rolls and arrange them in a single layer on a baking sheet with the cut sides facing up. Toast in the hot oven until they are warm and feel crispy when you press the surface of the bread, about 5 minutes. Remove from the oven, but leave the oven on.

If you like, spoon a little of the beef jus over the bottom buns for flavor.

Use a sharp chef's knife and slice the beef against the grain as thinly as possible.

Pile slices of beef on the bottom half of the rolls. The meat should divide equally between all the rolls, but you may have some leftover.

Top each pile of beef with some onions and a slice or two of cheese, if desired.

Set aside the tops of the buns so they don't burn. Switch the oven to "broil" and slide the pan of sandwiches under the broiler. Broil until the cheese starts to melt, about 1 minute.

Top each sandwich with the top bun. Serve with the jus alongside for dipping. (Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.)