HOW TO MAKE FRENCH ONION BEEF DIP SANDWICH?
These satisfying sandwiches are my first choice for the menu if I want to please the company. In individual cups, I serve them with the cooking juices for easy use.
THE FIRST TASTE, I TELL YOU, IT WILL BE INCREDIBLE!
The list of the ingredients that you’ll need:
1 Kg boneless chuck roast.
4 large yellow onions thinly sliced.
4 slices thick-cut bread.
4 slices «PROVOLONE CHEESE ».
4 cups of beef broth.
4 cloves chopped garlic.
2 tablespoons of fresh thyme.
2 tablespoons of softened butter.
2 tablespoons soy sauce.
1 tablespoon « WORCESTERSHIRE SAUCE ».
1 cup grated Gruyere cheese.
Using an Insta-pot, I put it high up to sear, season the piece of beef generously with salt and pepper.
I sear the meat on all sides until it is browned and crispy, for around 3 to 4 minutes on each side. Then I take the Insta-pot out of it and set it aside.
I added softened butter and some olive oil, keeping the Insta-pot high. When the butter is melted, it’s the onions’ turn, I blended well and cooked the onions for 7 minutes, stirring regularly.
I added the thyme sprigs and garlic once the onions have softened, and blend well. I Sprinkled with salt and continue cooking until the browning of the onions starts.
I added the beef stock, Worcestershire, and soy sauce when the onions are browned and caramelized. And brought it to a boil.
I turned the Insta-pot off, added the beef back to the pot, and dip it in the sauce. Align the top with the lid of the pressure cooker.
I switch the 45-minute pressure cooker to a high.
I heat a frying pan to medium-high while the meat cooks. And I coat the bread in mayonnaise and fry both sides for about 3 to 4 minutes, or until both sides of the bread are golden brown.
I took it out of the pot and set it aside to cool in a bowl until the meat has finished cooking, strain the liquid from the pot using a strainer, and set it aside. Even I put the onions aside.
Using two forks in the bowl with the meat to shred it and split up the chunks. For sandwich creation, and I set it aside.
On one slice of bread, I put two slices of the Provolone cheese. I added some of the shredded beef to the cheese and then some of the caramelized onions. On top of the onions, I added half of the grated gruyere cheese, followed by the second slice of bread. I place the sandwich on a medium frying pan and cook for around 5 minutes MAXIMUM, on each side.
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