Campbells French Dip Sandwiches Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• 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.

Steps:

• Heat consomme and water, bringing to a boil. Add beef and heat through.
• Serve in rolls with remaining consomme mixture for dipping. Serve with horse-radish if desired.

Steps:

• Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.
• Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.
• Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.
• Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.
• Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.
• Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.

Steps:

• Let the chuck roast sit out at room temperature for at least 1 and up to 2 hours.
• Preheat the oven to 450 degrees F.
• Using paper towels, pat the roast completely dry. Spread the compound butter mixture all over the entire roast.
• Place the onions, carrots, garlic, thyme and rosemary in the bottom of a large roasting pan and place the roast on top.
• Roast for 15 minutes, then lower the oven temperature to 250 degrees F. Continue roasting until a meat thermometer registers 120 degrees F, about 2 hours. Remove the roast from the oven, cover with aluminum foil and let rest for 15 minutes. Transfer the roast to a cutting board and drain off the juices that have accumulated in the pan to serve as the "jus."
• Spread some butter on one side of the sandwich rolls and horseradish sauce on the other side. Drizzle some of the reserved jus on the inside of each roll.
• Thinly slice the beef and add about 1/2 pound (8 ounces) to each roll. Slice each sandwich in half on a diagonal and serve with the jus.
• In a small bowl combine the butter, herbs, garlic, 2 teaspoons kosher salt, 2 teaspoons pepper, garlic powder, cloves and nutmeg and mix well to form a thick paste.

Steps:

• In a 1-qt. microwave-safe bowl, combine the soup, beef and water. Cover and microwave on high for 3 minutes or until heated through. , Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 in. from the heat for 1 minute or until cheese is melted. , Using a slotted spoon, place beef on buns; replace tops. Serve with onion soup for dipping.