I redesigned my French Dip recipe so that we could make it in the Instant Pot. We really liked this version, and the instant pot left the beef super tender! Enjoy! Diane
French Dip *instant pot version Ingredients:
This recipe makes about Eight 6" or Four 12" Sandwiches. I buy French/Steak Rolls or if I have time, I bake NOLA Rolls (recipe here) Directions:
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Italian Beef Sandwiches
Ingredients: 3.5 to 5 lb. chuck/pot roast cooking oil (such as canola) *can omit if using a non-stick pan ground black pepper 1 ranch dry mix packet 2 au jus gravy dry mix packet, divided 1/2 stick butter (1/4 cup) 10 pepperoncini peppers 8 fresh hoagie rolls 16 slices mozzarella cheese *for 8 sandwiches 1 large vidalia onion, sliced 2 sweet peppers, your choice, sliced Directions: Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine) Sprinkle the ranch packet and one of the au jus packets on top of the roast. Add the butter, and peppers on top of the seasonings. Cover and cook on LOW for 8 hours. My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours. 30 minutes before serving, Remove meat and shred or cut into chunks. Add in 1/4 cup of water stir and let cook 30 minutes more. Prepare second packet of au jus gravy on stove top (this will be your dipping sauce) Italian Beef: Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled or fresh cut onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich! I butter and toast my hoagie rolls and place under the broiler, then add the meat & other fixings and return to under broiler to melt the cheese before serving. Serve beef sandwiches with a side of extra au jus dipping gravy you prepared on the stove top. Recipe Inspired by: my Chicago upbringing (Michaels, Stashs, Irvings) Photos by: Diane Baker for Canning and Cooking at Home Who wouldn't want a meal that is basically 'hands off' and tastes great!
This meal can be made "totally homemade" by making and freezing Italian Meatballs ahead of time - using your Homemade Canned Tomato Sauce and even making your own "Bread Rolls"... I'd mention that we use some of my "Homemade Mozzarella" in this too but, didn't want to scare you away from an easy meal - because there is an "easy Button" route for this recipe! Just press the "easy button" and use store bought frozen Italian meatballs (your favorite brand), a store bought jar of pasta sauce, some provolone or mozzarella slices and soft hoagie rolls... There really isn't a "recipe" per say - you need to just keep in mind how many people you are serving and work form there. A meatball count of about 24 meatballs (2 oz size), a jar of sauce - will get you about 6 well stuffed Italian Meatball Sandwiches. Toss your frozen meatballs and sauce into a crockpot, set on high for 4 hours. When ready - spoon onto soft rolls and drape cheese over the top, set under a broiler if you want to melt the cheese a bit - this doesn't take long to melt so, keep an eye on it! Enjoy! Recipe & Photos by: Diane Baker for Canning and Cooking at Home My husband was hoping to grill hamburgers when I had informed him that I made Shredded BBQ Chicken Sandwiches for dinner. He was skeptical that anything could rival his burgers...but, he said that this was one of the best BBQ Chicken Sandwiches he's had (he had two!)
I agree - it's better then most I've tasted and even better then ones I've made in the past. I wonder if the applesauce is the secret? LOL ~Enjoy! Diane Applesauce BBQ Chicken Sandwiches Ingredients 4 boneless skinless chicken breasts 1/2 t ground pepper 3/4 cup chunky applesauce, 3/4 cup BBQ sauce, your choice more if preferred 2 T brown sugar 2 tsp chili powder cornstarch/water Hamburger Buns Directions: Place chicken breasts and all the seasonings into a freezer gallon bag, seal bag and message all the ingredients together, freeze until ready for cooking. Thaw out overnight OR thaw for 15 mins on defrost cycle of microwave in the morning (mine doesn't fully defrost, it just gets all the ingredients to the point that it will slide out of bag and into Slow-cooker. Cook on High for 6-8 hours, from frozen or 6-8 hours on low/medium, if the recipe is being cooked from 'fresh.' (always use a meat thermometer to ensure chicken is cooked thoroughly/properly) Shred the chicken in the sauce and served on fresh hamburger buns. Recipe Adapted from: Applesauce BBQ Chicken Photo by: Diane Baker for Canning and Cooking at Home If making this as a Freezer to Crock Pot meal - place the first nine ingredients into ziplock bag and freeze - defrost 24 hours before placing in crock pot to cook & serve. ~Enjoy! Diane
FRENCH DIP SANDWICHES {slow-cooker} Ingredients: 2 pounds flank steak , 2 pounds brisket or 2 lbs Tri Tip, trimmed 2 cups low-sodium beef broth/stock 1 large onion, sliced 2 cloves garlic, smashed 2 tablespoons Worcestershire sauce 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon Kosher salt 1/4 teaspoon pepper (corn starch slurry to thicken sauce) 1-2 Large Sweet Bell Peppers (add during final hour of cook time) 8 slices of cheese, if preferred: we like Provolone, White American or Swiss Cheese One large baguette—cut into 4 pieces, split horizontally, and lightly toasted or French Dip rolls from my NOLA Style Recipe Yield: 2 lbs of meat makes about 4 large sandwiches with 2 slices of cheese each. . Directions: 1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, oregano and thyme. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 5 to 6 hours. 2. One hour before serving, transfer the beef to a cutting board and slice beef against the grain or shred using two forks. Return beef to slow-cooker to continue cooking. Place 2 Tbs corn starch in a small cup with a bit of cold water and stir until you get a smooth paste, add to slow-cooker and stir (this will help thicken sauce) . This is when I add my sliced bell peppers too. 3. When ready to serve, dividing evenly, form sandwiches with the baguette, beef, onions. Serve with the cooking liquid, for dipping. *add slices of cheese onto bread and melted under broiler before placing beef onto bread, if preferred Tip: For an even richer broth, brown the brisket in a skillet in 1 tablespoon canola oil for 2 to 3 minutes per side before adding it to the slow cooker. Don't forget to scrape up any browned bits from the pan and add them to the slow-cooker. Recipe and Photo by: Diane Baker for Canning and Cooking at Home |