American French Dip
Try this American French Dip recipe I thought of to make good use of cheap lunchmeat.
Try this American French Dip recipe I thought of to make good use of cheap lunchmeat.
- american french dip
- i thought of this to make good use of cheap lunchm
- ingredients :
- - 1/2 lb deli roast beef
- - 1 can beef stock
- - 1 slice yellow onion
- - 1 tsp minced garlic
- - 1 tbsp oregano
- - 1 tbsp creole seasoning
- - 1/2 can beer
- - cheese (i used colby jack)
- - hoagie rolls
- - butter
- - garlic powder
- method :
- 1.
- add beef stock garlic, oregano, seasoning, beer and onion to slow cooker on low. make sure the onion slice is separated into rings. stir together after heated through. about 30 mins or so. (you can also just use a pot on the stovetop. just make sure it's super low heat.)
- 2.
- after the juice is completely heated add the beef
- 3.
- right before serving butter both halves of the hoagie roll. sprinkle with garlic powder, and a bit of oregano if you're feeling aristocratic, and put in broiler for approx 3 minutes, till it's toasted garlic bread not burnt. remove, put cheese on the tops of the hoagie roll an
- 4.
- place the beef from the slow cooker onto the chees
- source : cookpad[.]com/us/recipes/1826891
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add beef stock, garlic, oregano, seasoning, beer and onion to slow cooker on low. Make sure the onion slice is separated into rings. Stir together after heated through. About 30 mins or so. (You can also just use a pot on the stovetop. Just make sure it's super low heat.)
- After the juice is completely heated add the beef slices one at a time. Mix them around in there with a fork once they're all added making sure every piece gets a bath. Leave for about 45 mins- 1 hour. Mix again then set slow cooker to warm setting till you're ready to serve.
- Right before serving, butter both halves of the hoagie roll. Sprinkle with garlic powder, and a bit of oregano if you're feeling aristocratic, and put in broiler for approx 3 minutes, till it's toasted garlic bread not burnt. Remove, put cheese on the tops of the hoagie roll and put back in the warmed, but off, oven. Just to get a bit of melt on the cheese.
- Place the beef from the slow cooker onto the cheesed half of the hoagie roll and make the sandwich. Spoon the juice from the slow cooker into a bowl for dipping. Boom. Done.
Traditional French dip sandwiches rely on slow-roasted prime rib or chuck roast cooked for hours until tender, yielding a rich pan dripped jus. This adaptation pivots entirely by utilizing cold-cut deli roast beef. Standard deli meat is already fully cooked and sliced thin, meaning long roasting times will dry it out completely. Simmering the meat gently in a seasoned broth bath rehydrates the protein while infusing flavor directly into the fibers without toughening the texture. Slow-simmering onion rings, minced garlic, creole seasoning, and beer creates a flavorful dipping liquid that mimics the depth of a traditional all-day simmer.
Substitutions dictate the final outcome of the broth. Using a standard canned beef stock provides a salty, quick base, but commercial stocks often lack gelatin found in homemade bone broths. Gelatin gives liquids a glossy finish and mouthfeel that clings to the bread upon dipping. Adding beer introduces acidity and malt sugars, which balance the sodium load of processed deli meats. When separating the onion slice into rings, ensure they are thin enough to break down partially in the liquid during the thirty-minute warm-up phase.
Broiling the buttered hoagie rolls requires close visual monitoring because the window between golden-brown garlic bread and carbon is approximately three minutes under high direct heat. Spreading softened butter evenly to the very edges of the crumb protects the bread from soaking up too much dipping liquid later. Residual heat from a turned-off oven melts the cheese gently without overcooking the toasted crust underneath. Colby jack offers a mild melt, though sharper cheddars or provolone can alter the fat balance.
Common errors in making hot deli sandwiches stem from boiling the meat instead of warming it. Excessive heat causes proteins to tighten rapidly, rendering the lunchmeat rubbery and dry. Keep the slow cooker set to low or warm once the meat enters the liquid. Strain the remaining broth into a separate bowl for dipping to discard softened onion bits that might interfere with clean bites of the sandwich.
