We have french dip sandwiches pretty often at our house. Usually on a Monday, if we have had a roast for Sunday dinner. Last time we had french dip the kids loved it, but they had a hard time keeping the beef in their sandwich. This got me thinking and today I solved the problem by making french dip sandwiches in little pocket/roll form.
You can use any kind of bread dough, roll dough or even Pillsbury crescent roll dough would probably work. I used this recipe for roll dough since it doesn't need to rise much. I rolled the dough out and cut it into squares and also triangles (couldn't decide which shape I liked best).
Spoon the roast beef (without any liquid) into roll and fold over (or roll up like a crescent roll). Bake at 350 for 15-20 minutes or until lightly browned.
Serve with french dip "juice" (that's what my husband calls the beef broth) for dipping.
This is how I usually make the beef and "juice". In saucepan mix and simmer:
shredded roast beef
beef broth (I use beef bouillon and water sometimes)
a few dashes Worcestershire sauce
onion (usually use dehydrated)
garlic (fresh or powdered)
salt and pepper
a small pinch of dried thyme
If you haven't already, feel free to post your menu for the week (or what you made last week). Coming soon, that BBQ chicken recipe I mentioned the other day.
Spoon the roast beef (without any liquid) into roll and fold over (or roll up like a crescent roll). Bake at 350 for 15-20 minutes or until lightly browned.
Serve with french dip "juice" (that's what my husband calls the beef broth) for dipping.
This is how I usually make the beef and "juice". In saucepan mix and simmer:
shredded roast beef
beef broth (I use beef bouillon and water sometimes)
a few dashes Worcestershire sauce
onion (usually use dehydrated)
garlic (fresh or powdered)
salt and pepper
a small pinch of dried thyme
If you haven't already, feel free to post your menu for the week (or what you made last week). Coming soon, that BBQ chicken recipe I mentioned the other day.