Let's Dish With Linda Lou

Taste The Love

French Dip Sandwiches With Sautéed Mushrooms, Onions, And Peppers

on November 30, 2013

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Some nights I’m in such a hurry because I’m trying to finish watching tonight’s episode of Dexter on Netflix. I just want to plug my earphones in and disappear into that show. Yes, I know, I’m hooked!

When it comes to dinner it has to be something quick and easy and my French Dip Sandwiches With Sautéed Mushrooms, Onions, And Peppers is just the ticket. I’m going to take a little help from the grocery store for this recipe, using sliced top round rare roast beef from the deli.

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: cast-iron skillet, Grill Press, 3-quart saucepot, 2 rimmed baking sheet pans

Ingredients:
4 hoagie rolls
3/4 stick (6 tablespoons) of butter, unsalted and room temperature
1 pound of top round deli roast beef, rare
2 tablespoons of olive oil
3/4 pound of Provolone cheese.
1 teaspoon of garlic, minced
1 Fresno chili, seeded and minced
1/2 pint of Cremini mushrooms, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 onion, thinly slice into half-moons
1 tablespoon of Kosher salt, divided
1 teaspoon of freshly ground black pepper, divided
1/2 teaspoon of red pepper flakes
1 tablespoon of fresh thyme leaves, roughly chopped

Ingredients For Au Jus:
1 10.5-ounce can of beef consommé
1 cup beef stock, unsalted
1 1/2 cups chicken stock, unsalted
2 to 3 dashes of Worcestershire sauce
2 sprigs of fresh thyme (for Au jus)

Directions:
In a saucepot, on the back burner over medium-low, heat the beef consommé, beef stock, and chicken stock. Toss in 2 sprigs of fresh thyme, Worcestershire sauce, Kosher salt, and black pepper to taste, whisk to combine. Allow the Au Jus to come up to temperature then reduce the heat to the lowest setting to keep hot.

In a preheated cast-iron skillet heat 2 tablespoons of olive oil on medium heat. Add the sliced onions, half of the Kosher salt, and freshly ground black pepper, stirring frequently, until they are very soft and golden in color, 7 to 8 minutes. Add the garlic and crushed red pepper flakes, cook for 1 minute more. Add the mushrooms, stirring occasionally, continue cooking until all the liquid given off by the mushrooms has evaporated and they’ve turned golden brown, 6 to 8 minutes. Add the peppers, season again with the remaining Kosher salt and fresh ground black pepper, stirring frequently, until the peppers have softened and are brown in color around the edges, another 6 minutes. Remove from the heat and set aside.

Place all the sliced rare deli roast beef on a plate, dividing into 4 equal portions.

Set the oven to broil.
First, start by buttering the hoagie rolls. In a  preheated cast-iron skillet, over medium-low heat, place the buttered hoagie rolls face down into the pan, placing the grill press on top. This guarantees the hoagies will brown evenly and takes only 1 to 2 minutes per hoagie. Transfer the buttered/toasted hoagie rolls to a rimmed baking sheet pan. Lay three slices of Provolone cheese layered across the top of each hoagie.

Place the hoagies under the broiler just long enough to melt the cheese.
Note:  Keep a close eye on the hoagies the cheese melts quickly.  Turn the broiler off, remove the hoagies from the oven, it’s time to assemble the sandwiches.

Using a pair of tongs, dunk the first portion of the beef into the hot Au jus then place onto the hoagie. Top with a good amount of the onions, peppers, and mushrooms. Serve with a side of the Au jus. Ther you have it, my French Dip Sandwiches With Sautéed Mushrooms, Onions, And Peppers.


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