As Western New York celebrates National Sandwich month in August 2011, the Buffalo Cooking Examiner brings you two delicious recipes for French Dip sandwiches to try at home.
A French Dip sandwich is a beef sandwich on a long, crusty French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.”
Though the French Dip is not actually French, the inventor, Philippe Mathieu was. In 1918 Philippe owned the still existing delicatessen and sandwich shop called “Philippe the Original” in Los Angeles.
According to the story, Philippe was preparing a sandwich for a policeman and accidentally dropped the sliced French roll into the drippings of the roasting pan. The policeman liked the sandwich and came back the next day with some friends to order the sandwich “dipped” in the meat pan. And that's how the French dip was born.
Today, Philippe's "French Dipped Sandwich" is the specialty of the house and consists of either roast beef, roast pork, leg of lamb, turkey or ham served on a lightly textured, freshly baked French roll which has been dipped in the natural gravy of the roasts. Swiss, American, Monterey Jack or Blue cheese may be added.
This Examiner has two recipes that we think are the best. Both are easy to make, and very convenient. One in the slow cooker will be waiting for you when you get home from work or errands. The other takes about 30 to 40 minutes to get on the table.
You can find rump roasts on sale at all three Budwey locations in Western New York.
Slow Cooker French Dip Sandwiches
Ingredients:
4 pounds rump roast
1 can (10.5 ounces) beef broth (or use your homemade beef broth)
1 can (10.5 ounces) condensed French onion soup
1 can or bottle (12 fluid ounce) beer (use a cheap beef if you like; I like a good strong dark ale like Guinness)
8 crusty French rolls or 2 loaves crusty French bread cut into 4 equal pieces each
4 Tbsp. butter, softened
Directions:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cover and cook on LOW setting for 7 to 8 hours.
When the meat is ready, preheat oven to 350*F. 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.
Yield: 8 sandwiches
Rachael's Recipe Notes:
Over the years I have found that the longer this cooks, the better it becomes. We highly recommend allowing this to cook on LOW in the crock pot for about 10 hours.
With the longer cooking time, we have found that the au jus tends to disappear, therefore we double the beef broth, French onion soup and beef in this recipe.
Don't want to use canned French onion soup? Use extra beef broth and 3 large sweet white, yellow and/or red onions. Thinly slice the onions and add to the crock pot before adding the beef broth and beer. You'll get the same flavor that you would with canned French onion soup.
If desired, serve with caramelized onions and melted Gruyere cheese on top.
Recipe courtesy of Rachael Ray 30-Minute Meals
Ingredients
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger (1.5 ounces) dry sherry, optional (I use a bold red wine or port wine)
2 cans beef consomme (10.5 ounces each), found on broth and soups aisle or beef broth
1-1/2 pounds deli sliced roast beef (I use 2 pounds)
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper)
4 torpedo sandwich rolls, split (I use French rolls or a loaf of French bread cut into fourths)
Directions:
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.
If you want to kick it up a notch, split the roll, lightly butter, lightly season with garlic salt and Parmesan. Then place slices of swiss cheese on the roll. Broil for 2 to 3 minutes until cheese begins to melt.
Rachael (Monaco's) Recipe Notes:
Make your own Montreal Steak Seasoning for this recipe. It's less expensive and tastes better.
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