In today’s video, I want to make a sandwich that is simple, scrumptious, and oh so satisfying. I want to make the ultimate French Dip & Swiss. So put those car keys back on the hook, because nobody is making a fast food run today. Let’s get in the kitchen and put together something really special, because my sandwich is the ULTIMATE fast food alternative.
French Dip & Swiss
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2-3lb chuck roast
1 medium sized onion
1 medium sized green pepper
1 tsp minced garlic (to taste)
salt and pepper to taste
flour
2-4 sub rolls
1 cup shredded swiss cheese
1 cup shredded monterey cheese
1 packet of low sodium gravy mix
4 tbsp margarine
1/2 tsp garlic powder
Instructions: Season roast with salt and pepper to taste. Lightly dust entire roast with flour. Heat a skillet over medium heat and sear roast on all sides. Place in slow cooker set on high and sprinkle with garlic and top with a small amount of onion and pepper slices with 1/2 cup water. Cook roast for 6 1/2 – 8 hours. To make extra topping, slice remaining onion and pepper and saute in 1 tbsp margarine.
Remove roast from slow cooker when done, cover with foil and let rest. Pour juices into a separator, and once fat has come to the top, pour juices into a small sauce pan. Empty entire packet of gravy mix into beef juices and 1 cup water, using a whisk to blend. Bring to a low boil and remove from heat and cover to keep warm.
Melt remaining 3 tbsp of margarine in a small sauce pan over low heat and add 1/2 tsp of garlic powder. Bruch top and bottom of sub rolls with the mixture and toast in a 400° oven for 10 minutes. Remove rolls from oven and sprinkle with the mixture of cheeses. Place rolls back into the oven until cheese has thoroughly melted. Remove from oven and begin to assemble sandwiches.
With two forks shred beef and portion out into equal amounts onto rolls. Top with sauted onion and peppers. Place each French Dip sandwich on serving dishes along with dipping sauce.
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Filmed using a Canon M50:
Edited using Wondershare Filmora X: