Garlic French Dips

[CoyoteUgly]

This is one of the favorites for racing and football. Adjust the ingredients according to how many people you are feeding. It's really simple and hard to screw up!

Thin sliced roast beef
Provolone cheese (also thinly sliced)
Hoagie rolls
Margarine
Garlic salt
Grated parmesan cheese
Au Jus

Start heating the Au Jus in a large saucepan. Lightly butter the hoagie rolls and sprinkle them with garlic salt and grated parmesan cheese. Broil them open faced until golden brown (just a few minutes).

Dip a portion of roast beef in the hot Au Jus and layer it across the grilled hoagie rolls, covering it with slices of provolone. Stick them back under the broiler for a minute or two until the provolone starts to melt. Divide the Au Jus into portions for dipping while you eat. Simple, filling, and tasty.

[YELLOW TOAD]

I shouldn't have read this...............not this early in the morning.


I have a strange feeling I'll be eating at Arby's today. (even thought it's not remotely close to the above recipe.)

Why doesn't Arby's have a car in Nextel?



(Paging Jimmy Spencer!)



Maybe they do ....dunno.

[CoyoteUgly]

Ohhhhh I just did an experiment today and it turned out NICE! I put a pot roast in the oven this morning and let it cook all day. Then I made the sandwiches above. It wasn't thin sliced because the roast was all but melting, but wow it was GOOD.

(In case anyone wants to try it: Before putting the roast in the oven I always brown it on all sides in a frying pan. I roll it in garlic salt, onion powder, and crushed black pepper first. It only takes about 10 minutes to get all sides browned, then I pop it in the oven and forget about it for a few hours.)

[YELLOW TOAD]

Ohhhhh I just did an experiment today and it turned out NICE! I put a pot roast in the oven this morning and let it cook all day. Then I made the sandwiches above. It wasn't thin sliced because the roast was all but melting, but wow it was GOOD.

(In case anyone wants to try it: Before putting the roast in the oven I always brown it on all sides in a frying pan. I roll it in garlic salt, onion powder, and crushed black pepper first. It only takes about 10 minutes to get all sides browned, then I pop it in the oven and forget about it for a few hours.)

Stop!

You're bending my underwear!

:wink:

[Rumor]

Ohhhhh I just did an experiment today and it turned out NICE! I put a pot roast in the oven this morning and let it cook all day. Then I made the sandwiches above. It wasn't thin sliced because the roast was all but melting, but wow it was GOOD.

(In case anyone wants to try it: Before putting the roast in the oven I always brown it on all sides in a frying pan. I roll it in garlic salt, onion powder, and crushed black pepper first. It only takes about 10 minutes to get all sides browned, then I pop it in the oven and forget about it for a few hours.)


Oh now that does sound good. :smile: :cool: I have a recipe from flossie Johnson's (Jr's. ex), with a peppered roast that is similiar to that. But you marinate it with soy sauce, vinegar, ketchup, garlic, for a leat 24 hours. Then you put cracked black pepper all over the roast and pop it in the marinade. Then bake. Oh, the gravy is delicious.

[CoyoteUgly]

Mmmm, that sounds good. Gonna have to try it for football. Toad...what's wrong with your underwear??? LOL

[Rumor]

Here is the recipe...

5to 6 lb roast. (I've used less and even chuck roast and it works fine).

1/2 cup coarsely cracked pepper
1/2 teaspoon ground cardamon seed. (if you don't have it, don't worry)
2 teaspoons tomato paste or 4 tablespoons ketchup
1 teaspoon paprika
3/4 cup vinegar
1/2 teaspoon garlic powder
1 cup soy sauce

Rub pepper and cardamon over the meat and press in with the heel of your palm.

Place in bowl or baking dish.

Mix other ingredients and pour over meat. Marinate in refrigerator overnight, spooning marinade over meat several times. (sometimes I just turn it).

Remove meat from marinade and let stand at room temperature for 1 hour. Wrap meat in foil and place in shallow pan and roast for 2 1/2 to 3 hours at 350 degrees.

Ladle out and reserve drippings. Brown roast while making gravy. Strain drippings and skim off fat. Add 1 cup water to 1 cup of the meat juices. Bring to boil, and add a little marinade if you want. Thicken with 1 1/2 tablespoons cornstarch mixed with 1/4 cup cold water. Serve and enjoy.

[stormes44]

You can cook ??

[Rumor]

You can cook ??

Now where did I say I cooked? :tongue: