APi NSG Recipe Book 2018

french dip sandwich

By Hannah McClellan

Ingredients: • 2 cans (10.5 ounces each) condensed French Onion Soup • 1 can (10.5 ounces) Beef Consommé • 3-4 lbs. beef chuck roast • 8 sandwich rolls • 8 slices provolone cheese

Directions: • Place the roast in a slow cooker. Pour soup and consommé over the top. • Cover and cook on low for 8 hours or high for 4 hours. • Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes. • Transfer the beef to a pie plate and shred with a fork. • Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted. • Serve immediately with sauce on the site for dipping.

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