French Dip Steak Sandwiches with Horseradish Sauce Recipe Food Network
Throw meat, broth, and seasonings into the pot, cook for 2 minutes at High Pressure. While it cooks get your toppings together and whisk up the Horseradish Sauce. Meat is done, time to assemble. Toast the bun, top with meat, then melt the cheese under the broiler. Slather with Horseradish Sauce.
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Step 2: Over medium heat, heat the oil in a Dutch Oven or other oven-safe pot with a lid. Meanwhile, remove any strings and excess fat from the chuck roast. Then, liberally salt all sides of the meat. Step 3: Once the oil is hot, put the roast in the Dutch oven and sear it for 2 to 3 minutes until deeply browned.
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For the roast: Preheat the oven to 450℉. Rub the garlic, salt and pepper evenly into every surface of the roast. Place the roast, fat side up, on a rack nestled inside a roasting pan and let sit for 15 minutes. Put the meat in the oven and roast for 15 minutes. After 15 minutes, turn the heat down to 350℉.
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For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes.
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Remove the roast and shred or slice the beef. Strain the beef stock through a sieve and add 1 cup to the beef pieces. Reserve the rest for dipping. Slice open the rolls and broil until toasted. Smear a tablespoon of mustard sauce into each roll and top with Havarti cheese. Broil until cheese melts.
Gusto Worldwide Media Roast Beef Dip with Horseradish Sauce
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!
The French dip, it was sooo good of course it comes with the
Creamy Horseradish Sauce. Yield: 4 servings. Prep Time: 5 minutes. Additional Time: 30 minutes. Total Time: 35 minutes. This easy creamy horseradish sauce can be prepared with ingredients you likely have at home already. This homemade sauce is delicious slathered on French dip sandwishes or on the side of prime rib and roast beef.
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For the roast: Preheat the oven to 450℉. Rub the garlic, salt and pepper evenly into every surface of the roast. Place the roast, fat side up, on a rack nestled inside a roasting pan and let sit for 15 minutes. Put the meat in the oven and roast for 15 minutes. After 15 minutes, turn the heat down to 350℉.
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Remove from the pan to a cutting board and tent a piece of foil over the steak to let it rest for at least 15 minutes before slicing. Reduce the heat on the skillet to medium-low. Add butter and onions and sauté until tender and just beginning to caramelize, about 6-8 minutes. Season with salt and pepper.
Now Things are Cookin' Slow Cooker French Dip with Horseradish Aioli
Grease the bottom and sides of a 9x13" casserole dish with butter. Slice the rolls in half, placing the bottoms in your dish. If desired, spread a thin coating of creamy horseradish sauce. Layer your ingredients as follows: 1 slice of cheese, roast beef, onions, another slice of cheese. Finish with bun tops.
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Place sliced onions in the bottom of the Instant Pot or slow cooker. Rub the roast with salt, pepper and garlic and place on top of the onions. Add beef broth and Worcestershire sauce to the pot. If using an Instant Pot manually set to 90 minutes sealed. Let it naturally release for 10 minutes and then release the vent.
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How to make the au jus. In a saucepan, melt the butter. Add the onion and cook over medium heat, stirring, until it begins to brown, about 10 minutes. Then, add the sugar, garlic, thyme and bay leaf and continue to cook until the onion is deep golden, about 20 minutes. Add the broth, Worcestershire and vinegar and simmer, 30 minutes.
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Make the Horseradish Sauce (see directions below). Make the black pepper butter: Add one stick of softened unsalted butter to a bowl. Add a half tablespoon of freshly cracked black peppercorns. Place the bottom of the slider buns on a cooking sheet and slather each one with a healthy dollop of black pepper butter.
The SBK French Dip at secondbarkitchen made with Tender Short Rib
In a saucepan over medium heat, whisk together butter, onion, garlic, Au Jus packet and 2 cups of water. Bring to a boil and remove from heat. Drizzle 1/2 cup au jus over sliders and sprinkle on sesame seeds. Bake for 15-18 minutes, or until rolls are golden brown.
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Instructions. Add beef broth, French onion soup, beer, Worcestershire sauce, and garlic powder to the slow cooker. Whisk to combine. Trim excess fat from the edges of the roast and place into the liquid in the slow cooker. Set slow cooker on LOW and cook for 7 to 9 hours, or to desired level of tenderness.
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Remove buns and turn off broiler. Next, preheat oven to 400°. To assemble sandwich, split about ⅓ of a pound of leftover prime rib between the top and bottom bun. Top one side with a spoonful of sauteed onions. Top each side with a slice of havarti cheese. Toast open face until cheese melts, about 5 minutes.