Mike's Super Easy French Dips

Name: Mike's Super Easy French Dips
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Thin Sliced Roast Beef [from deli]; 4 large 6" Sub Rolls Or French Rolls; 8 slice Swiss Or Provolone Cheese; 1 can 8 oz Beef Broth; 1 tsp Garlic Powder - Onion Powder [reserve half]; 1/2 tsp Rosemary & Thyme [reserve half]; 2 Au Jus Sauce + 2 Cups Beef Broth Or 2 Cups Water; 1 cup Horseradish Mayonnaise; 1/3 cup Sport Peppers

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

The Rosemary and Thyme are essential to this dish so try not to leave those out. They'll definitely give your roast beef that succulent prime rib flavor you remember!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

The Rosemary and Thyme are essential to this dish so try not to leave those out. They'll definitely give your roast beef that succulent prime rib flavor you remember!

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Ingredients

10 mins

4 servings

French Dips
2 lbThin Sliced Roast Beef [from deli]
4 large6" Sub Rolls Or French Rolls
8 sliceSwiss Or Provolone Cheese
1 can8 oz Beef Broth
1 tspGarlic Powder - Onion Powder [reserve half]
1/2 tspRosemary & Thyme [reserve half]
2Au Jus Sauce + 2 Cups Beef Broth Or 2 Cups Water
Options
1 cupHorseradish Mayonnaise
1/3 cupSport Peppers

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Steps

10 mins

1

Mix your packets of Au Jus as per manufactures directions. Usually, about 2 cups water. To intensify the beef flavor, substitute 1/2 water with beef broth. Don't substitute all beef broth as it will make your Au Jus too salty. Make your Au Jus as thick or as thin as you'd like though it's usually served pretty thin, like a broth.
2

Split and lightly toast your bread. Don't split your bread all the way through.
3

Add half of your roast beef to a non stick pan. Add 1/4 cup beef broth and 1/2 of each of your seasonings to the pan as well. Mix up, turn on high, cover and let steam for 2 minutes.
4

Remove lid, mix up meat once more and separate meat in to two even piles. Add two slices of cheese to each pile and place lid back on for 1 minute. Repeat same process for your other 1 pound of roast beef.
5

Place moistened meat on dry toasted bread, cheese side up, and serve with a garnish of sport or banana peppers and a steaming bowl of Au Jus lightly sprinkled with cracked black pepper and dried parsley.
6

Tiger Sauce Recipe: Three parts Sour Cream to one part Horseradish. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on July 10, 2014 05:04

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!