Tag: gordon ramsey french dip sandwich recipe

Slow Cooker French Dip Sandwiches with Caramelized Onions

If the thought of a hot sandwich filled with beef,  melted cheese, caramelized onions and peppers served with beef broth for dipping sound appealing, you NEED to make these!

These sandwiches make the perfect game day meal, start this early in the morning because you’ll need 9 to 12 hours, depending on the size of your roast. You can even serve them as sliders by serving them on dinner rolls.

Ever since I got my hands on the The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day[1], I’ve had my eye on this recipe because I love a good French Dip! To be honest, I’ve never made roast beef in the slow cooker, because I love my roast beef in the oven, cooked to medium rare. But I took a chance because I was curious and made this yesterday. Smelled so good simmering all day and when it was ready I made myself a sandwich… it was awesome!

My husband came home from work hungry and I made him a sandwich, and he LOVED it! I didn’t have to do much to her recipe to make it light, I just used whole grain bread (tried with both whole wheat baguette and whole wheat 100 calorie potato rolls) and I used portion control and they were perfectly satisfying. I highly recommend making the onions and peppers, in my opinion they make the sandwich!

I’ve known Lori (aka Recipe Girl[2]) for quite a few years, we first met on Twitter, then in person a few times and recently spent a weekend away at the Better Blog Retreat in Park City, Utah along with a few other lovely ladies. Lori is pictured on my left.

The recipes in her book are perfect for entertaining and she includes menu ideas from everything from football parties, romantic dinners for two, holiday parties, tailgating parties and more, or you can just serve them up any night of the week.

Because this can make several servings depending on the size of the roast you purchase, and the appetites of your guests I am leaving out the serving size and calculating the nutrition based on one sandwich using a whole wheat baguette.

Slow Cooker French Dip Sandwiches with Caramelized Onions
Adapted From: The Recipe Girl Cookbook[3]
Servings: varies • Size: 1 sandwich (see below) • Old Points: 6 • Points+: 8 pt
Calories: 308 • Fat: 9 g • Carb: 31 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 620 mg  • Cholest: 40 mg

Ingredients:

For The Beef:

  • 3 to 4 lb lean beef round roast, trimmed
1 tbsp minced garlic, minced
  • 1 tbsp fresh rosemary (or 1 tsp dry)
1 tbsp fresh thyme (or 1 tsp dry)
1 tsp kosher salt
  • 1/2 tsp ground black pepper
2 to 3 (14.5 oz) cans Swanson’s low-sodium beef broth

  • 1 tsp Worcestershire sauce
  • 10 whole peppercorns
  • 1 bay leaf
  • 1/2 large onion, cut into chunks

For the Caramelized Onions (makes about 1 cup):

  • 
1/2 tablespoon extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1/2 tsp Kosher salt

For the Peppers (makes about 2 cups):

  • 1 large red bell pepper, cored, seeded and sliced into strips
  • 
1 large green bell pepper, cored, seeded and sliced into strips

For the Sandwich:

  • 
Sargento Reduced Fat Provolone or Mozzarella Slices 

  • whole wheat baguette or rolls, cut into 2 oz pieces



Directions:



In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker.

Pour the broth into the side of the roast until it just cover the meat. If the broth doesn’t cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns and bay leaf to the broth. Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.


An hour before the meat is done, prepare the onions and peppers. In a large nonstick skillet heat the oil over medium heat. Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.

Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.

Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.

Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.

References

  1. ^ The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day (www.amazon.com)
  2. ^ Recipe Girl (www.recipegirl.com)
  3. ^ The Recipe Girl Cookbook (www.amazon.com)

Slow-Roasted Beef

Slow-Roasted Beef

by Pam on October 22, 2013

There are many wonderful perks to being a food blogger and one of them definitely is being sent kitchen gadgets. I was recently sent a new meat thermometer called Chef Alarm from Thermowork[1]s that came at the perfect time because mine had recently quit working. This new thermometer does everything! It has Splash-proof design for commercial kitchens, uses Pro-Series™ temperature probes, includes Pro-Series High Temp Cooking Probe with cable to 700°F max temp, optional Pro-Series Needle Probe[2] for thin cuts and Sous Vide, adjustable high and low alarms, always-on min & max temperatures, adjustable volume, includes count-down and count-up timer, really big digits and a backlight, and is available in 9 colors. I loved that it comes with a padded zip wallet that neatly holds everything.

I decided to use my new thermometer when making a roast beef for our Sunday dinner. I found a recipe, in my cooking bible, The New Best Recipe ~ Revised Edition, that was calling my name. I lightly seasoned the sirloin roast, seared it on all sides then cooked it in a 250 degree oven for close to an hour then I cranked up the heat to 500 degrees to finish cooking for a few minutes. I let the roast rest for 10 minutes before slicing. It turned out to be perfectly medium rare and we all devoured it! I am so excited to have such an amazing meat thermometer that is so accurate! Thanks Thermoworks[3]! I made the leftover beef into French Dip Sandwiches[4] and they were amazing too. Looking forward to making this recipe again and again.

Preheat the oven to 250 degrees.

Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn’t measure the seasonings, just sprinkled on to taste.

Heat the olive oil in a large Dutch oven over medium high heat. Once the Dutch oven is HOT add the roast and sear on all sides.

Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.



Print[5]

Save[6]



Slow-Roasted Beef




Yield: 8

Prep Time: 5 min.

Cook Time: 60 min. +



Ingredients:

1 3-4 lb boneless top sirloin roast
1-2 cloves of garlic, cut into slivers
Sea salt and freshly cracked pepper, to taste
Garlic powder
Onion powder, to taste
Paprika, to taste
Oregano, to taste
Thyme, to taste
1 tbsp olive oil

Directions:

Preheat the oven to 250 degrees.

Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn’t measure the seasonings, just sprinkled on to taste.

Heat the olive oil in a large Dutch oven over medium high heat. Once the Dutch oven is HOT add the roast and sear on all sides.

Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.



References

  1. ^ Thermowork (www.thermoworks.com)
  2. ^ Pro-Series Needle Probe (www.thermoworks.com)
  3. ^ Thermoworks (www.thermoworks.com)
  4. ^ French Dip Sandwiches (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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