Wednesday, February 23, 2011

Easy French Dip Sandwiches

French Dip - adapted from
1 pack of sirloin (1 pound makes about 5 sandwiches)
whole wheat crusty rolls (hoagie shaped)
sliced provolone
1 can Campbell's French Onion soup
1 can beef broth
1 can/bottle beer
lite sour cream

Trim the sirloin and place in crockpot. Pour in soup, broth, and beer. Cook on low about 6 hours. Remove meat and let it rest for 5 minutes, then slice against the grain, return to pot.
Split the rolls. Butter one side lightly, place sliced cheese on other side. Toast in oven for about 5 minutes, until cheese is melted. Spread sour cream on the buttered side of the roll. Use tongs to add some sirloin. Cut in half diagonally, so there is a pointy end for easy dipping.
The liquid left in the crockpot becomes the au jus. Ladle out a small dipping bowl for each sandwich.

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