11/12 Nat'l French Dip 4
From
Dave Drum@1:124/5016 to
All on Tue Nov 11 08:31:28 2025
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's French Dips
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 Servings
1 1/2 lb Deli shaved beef; medium
- rare
8 sl Ementhal (Swiss) or pepper
- jack cheese; wrap removed
1 lg Yellow onion; peeled, sliced
Woerber's Horseradish Sauce
4 (8") hoagie/deli rolls;
- split, toasted
2 tb GFS au jus base
+=IN=+
1 qt Tap water
+=OR=+
10 1/2 oz Can Campbell's Beef Consomme
+=AND=+
1/2 Can water
Prepare the "dip" first. Either on the stove or in the
nuker combine the base and water and heat, stirring as
necessary until all solids are dissolved and ready to
use. Keep warm.
Split and toast the rolls. Assemble the shaved beef,
unwrapped cheese slices, and onion onto the rolls. Add
horseradish sauce as desired. Place tops on finished
sandwich. Serve with a small bowl of the dipping au jus
and potato chips or, if being elabourate French fried
potatoes/sweet potatoes.
Serves four normal people
Uncle Dirty Dave's Kitchen
MMMMM
... Bakers Strike! Demand more dough!
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