Best 4 Yuma Dip Sandwiches Recipes

FRENCH DIP SANDWICHES

Steps:

• Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk together the tomato paste, balsamic vinegar, 1/2 cup of the beef broth and 2 tablespoons of the Worcestershire in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate in the refrigerator for 4 to 6 hours.
• Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil.
• Remove the meat from the bag and discard the marinade. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the prepared pan and place the meat on top of the broiler pan or rack. Broil, turning once, until a thermometer inserted in the center registers about 125 degrees F, about 6 minutes per side for medium-rare. Let the meat rest on the rack for 5 minutes then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet.
• Meanwhile, heat the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and set aside.
• Pour the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce into a small pot and cook over medium heat until hot.
• Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping.

YUMA DIP SANDWICHES

Steps:

• Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
• When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
• In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.
• Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.
• In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.

FRENCH DIP SANDWICHES

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

MACHACA BEEF DIP SANDWICHES

Steps:

• Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices. Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.