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French Dips were my sandwich of choice long ago, now those days have come again! Featuring "The Uncle Booga" -- coffee-rubbed roast beef with Creole mustard and @stjamescheese-sourced Challerhocker cheese on toasted house made bread and served with @cherrycoffeeroasters jus @the.chicoryhouse inside @therinknola #gardendistrict #frenchdip #nolaeats (at The Rink) https://www.instagram.com/p/CgmjqLorAGI/?igshid=NGJjMDIxMWI=
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ππππ©ππ π₯ͺ Finally, after probably 3 years(?) I got to try @upinmygrilluk French dip sandwich and it was everything I wanted it to be. Chopped steak, cheese fondue, confit onions, garlic butter, in a soft roll with brisket gravy. Every element works perfectly together; the steak is cooked perfectly and melts in your mouth, the cheese is creamy, the garlic butter adds that warming sensation, and the actual bits of brisket in the gravy are an extra treat, finished off with the softest of rolls which makes it perfect for dipping and soaking up that gravy. Go check out @upinmygrilluk at @thegreyhoundinpeckham! . . . . . #frenchdip #steak #steaksandwich #steaklover #steaklovers #steaklove #steaklife #brisket #gravy #peckham #london #londonfood #londoneats #londonist #londonlife #londonfoodblogger #londonfoodie #londonfoodblog #steakporn #steakdinner #steaknight #steaktime #steakhouse (at The Greyhound Peckham) https://www.instagram.com/p/CVC0cq8oexO/?utm_medium=tumblr
ππ πππ’π₯π‘π π₯π₯©π· Putting the food aside for a second, it was very reassuring to see @theblueskitchen so busy for a Monday evening, on the 3rd day after restrictions were lifted and restaurants could open again. Iβm SO glad people are choosing to go out and support the hospitality industry. Tables had been blocked off to ensure distance, staff were taking extra steps to ensure an exceptional level of hygiene, but everyone seemed happy. Iβve been a long time fan of @theblueskitchen, and Iβm glad I got to go back as one of my first restaurant visits. The classics are still banging, such as the Szechuan wings and Cajun crispy squid, and they are joined by a new side, cheeseburger spring rolls, which are amazing! But this was the winner of the night, which Iβm pretty sure is also new, the French dip roll. USDA beef brisket, Swiss Cheese, shallots, caramalised onions, mustard mayo, in a roll, with a side of gravy for dipping. This was heavenly, and the gravy was very good too. This was my 2nd restaurant visit since the reopening and Iβve noticed 2 things very quickly. Firstly, I canβt eat as much as I used to. I struggled to share 3 sides and my main. I didnβt even have room for dessert π’. How could you ever turn down the deep fried Oreos? Well I had to. Secondly, I get tired a lot quicker being out for half or a full day now. Iβm not used to it. Whoβs been to restaurants already? Have you noticed any changes in yourself? . . . . . . #blueskitchen #shoreditch #bbqfood #bbqrestaurant #barbeque #bbq #bbqlife #bbqlovers #frenchdip #bbqporn #bbqbrisket #brisket #gravy #londonfoodblog #londonfoodie #londonfoodblogger #toplondonrestaurants #londonfoodspots #londonfoodguide #londonlife #londonfood #timeoutlondon #londonist #londonsbest (at The Blues Kitchen - Shoreditch) https://www.instagram.com/p/CCYEyJ6nEk-/?igshid=3t8pxpvgr7b0
This is a tasty and savory Instant Pot French Dip recipe that makes beef that is tender and full of flavor for sandwiches that will make your mouth water.
Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup red wine vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and black pepper to taste. 4-6 French rolls. Provolone or Swiss cheese slices optional. Au jus for dipping.
Instructions: Add salt and black pepper to the beef chuck roast. Soy sauce, Worcestershire sauce, garlic powder, onion powder, thyme, and rosemary should all be put into the Instant Pot along with beef broth. Season the beef chuck roast and put it in the Instant Pot. Close the lid on the Instant Pot and turn the valve so that it seals. After 60 minutes of cooking on high pressure, let the pressure drop naturally. Take the beef out of the Instant Pot and use two forks to shred it. If you want to use the cooking liquid as au jus for dipping, strain it. Cut the French rolls in half and put the shredded beef inside them. If you want, you can add cheese slices. Put the au jus on the side of the sandwiches so that people can dip them. Have fun with your Instant Pot French Dip wraps!
Prep Time: 15 minutes
Cook Time: 60 minutes
mansΓΒ£o phantomhive
French Dip Crescents are a delicious take on the traditional French Dip sandwich. They are made with soft roast beef and melted provolone cheese wrapped in flaky crescent roll dough and served with au jus gravy for dipping.
Ingredients: 1 can refrigerated crescent roll dough. 8 slices roast beef. 4 slices provolone cheese. 1 packet au jus gravy mix. 2 cups water. 1 tablespoon butter, melted. 1/2 teaspoon garlic powder.
Instructions: Preheat oven to 375F 190C. Unroll crescent dough and separate into triangles. Place a slice of roast beef and a half slice of provolone cheese onto each crescent triangle. Roll up each crescent starting from the wider end. Place crescents on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Meanwhile, prepare au jus gravy according to package instructions using 2 cups of water. In a small bowl, mix melted butter and garlic powder. Once crescents are done baking, brush them with garlic butter mixture. Serve hot crescents with warm au jus gravy for dipping.
Prep Time: 15 minutes
Cook Time: 10 minutes
Southern Trinity Anglican Church
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Marie's Crock Pot French Dip is a delicious and easy-to-make meal perfect for busy days. Tender beef cooked slowly with savory herbs and spices, served on toasted hoagie rolls with melted cheese and a flavorful dipping sauce.
Ingredients: 3 lbs beef chuck roast. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tablespoons dijon mustard. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon black pepper. 6-8 hoagie rolls. Provolone or Swiss cheese slices optional. Butter for toasting rolls.
Instructions: Place beef chuck roast in the slow cooker. Add sliced onions and minced garlic on top of the roast. In a bowl, mix beef broth, soy sauce, Worcestershire sauce, dijon mustard, thyme, rosemary, and black pepper. Pour the mixture over the beef in the slow cooker. Cover and cook on low for 7-8 hours, or until beef is tender and falls apart easily. Remove beef from the slow cooker and shred using two forks. Strain the liquid from the slow cooker and reserve for dipping sauce. Preheat oven broiler. Slice hoagie rolls and lightly toast with butter under the broiler. Assemble sandwiches by placing shredded beef and optional cheese slices on toasted rolls. Serve with reserved liquid for dipping. Enjoy!
Prep Time: 15 minutes
Cook Time: 480 minutes
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French Dip Sliders
