Friday, 30 May 2014

Slow Cooker Beef Dip Sandwiches

If there is one sandwich that I would say 100% is my favourite, it’s the Beef Dip. Hot melted cheese, tender roast beef and crusty sandwiches with a side of Au Jus; what’s not to love? I've been making different variations of beef dip sandwiches for as long as I can remember cooking and I really feel I have finally perfected it. One thing that really makes the sandwich is the slow-cooked beef, I just love how tender it is and because it’s shredded it’s easy to bite through, nothing is worse than taking a big bite and having all the fillings come out of it!

[A hot, cheesy sandwich with garlic, roasted beef and Au Jus to dip!]
[Stuff the garlic right into your roast, and sprinkle with the spices]
[Fry the mushrooms and onions in olive oil]
[Shred the roast in the slow cooker and add 1-2 TBSP reserved liquid]
 [Top buns with all your favourite fixings and pop into the oven]
 [Mmmmmm!! Enoy]

Slow Cooker Beef Dip
The meat is so tender and melt-in-your mouth delicious, topped on a crusty, toasted bun with savory fried mushrooms/ onions and melted Swiss cheese.

Prep Time: 10 minutes // Cook Time: 8 hours + 15 minutes // Yields: 4 sandwiches (Plus leftover meat)

For the Beef:
  • 2-3 lb beef roast
  • 1 cup beef broth
  • 1/2 medium onion, sliced
  • 10 cloves garlic, peeled
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Steak seasoning
  • 1/2 tsp red pepper flakes

For the Onion/Mushroom Mix
  • 10 mushrooms, sliced
  • 1/2 yellow onion, sliced
  • 1 TBSP extra-virgin olive oil
  • Salt & pepper to taste

The Rest:
  • 4 crusty buns
  • 4 slices of Swiss cheese
  • Mustard

The Beef:
  • Make 8 small incisions into your beef roast and stuff with garlic cloves
  • Place onion slices and in the bottom of your slow cooker, and cover with beef broth
  • Place roast into the cooker, sprinkle with garlic powder, onion powder, steak seasoning and red pepper flakes
  • Cover and cook on low for 8
  • When cooked, remove roast from slow cooker and drain liquid through a fine mesh strainer, reserving the liquid. Place roast back into cooker and shred, adding 2 TBSP of reserved liquid if desired.

Mushroom/Onion Mixture:
  • Heat olive oil in a large pan over medium heat, add onions, mushrooms, salt & pepper and sauté until cooked and onions are translucent, about 10 minutes; set aside.

  • Pre-heat oven to 350°F.
  • Cut buns in half and top with mustard, a heaping amount of beef, onion & mushroom mixture and a slice of Swiss cheese, then place in oven to toast for 10 minutes or until cheese is melted, you can turn broiler onto high for the last two minutes if preferred, but be sure to watch it!
  • Serve immediately, with reserved liquid on the side for dipping. 

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