French Dip Squares
French Dip Squares - On the surface, French dip sandwiches
aren't excessively not the same as ordinary roast beef sandwiches. You have
meat, cheddar, veggies, and mustard. Be that as it may, when you toast this
sandwich and dunk it into au jus, I think you'll concur it's unadulterated
enchantment.
There are not many sandwiches I'd think about filling enough
to make for supper, however French dips are one of them, and significantly more
so with these French Dip Squares! Serve these bad boys up with a side of
veggies or fries, and you'll have a delightful supper the entire family will
adore.
This recipe has all that you know and love about French dips
all enveloped with various bundle. Truth be told, I may like these squares
superior to the first! Furthermore, nothing beats homemade au jus. On the off
chance that you believe you're stuck between a rock and a hard place with this
recipe, reconsider!
INGREDIENTS:
- 1 c. low-sodium beef broth
- 1 tbsp. Worcestershire sauce
- 1 tbsp. freshly chopped parsley
- 1 clove garlic, minced
- 4 sprigs fresh thyme, divided
- Kosher salt
- Cooking spray
- 2 (8-oz.) tubes refrigerated crescent rolls
- 4 tbsp. butter, divided
- 2 medium onions, thinly sliced
- 1/2 lb. deli roast beef, patted dry
- 9 slices provolone
- Freshly ground black pepper
- 1/4 c. whole-grain mustard
DIRECTIONS:
- Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams.
- Bake until edges are slightly golden, about 12 minutes. Remove from oven and set aside.
- Meanwhile, caramelize onions: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove from heat.
- Build squares: Spread an even layer of mustard onto prepared crescent, leaving a 1/2" border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions.
- Unroll remaining tube of crescent rolls and place on top of onion layer. Press seam into bottom crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt.
- Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
- Let cool 15 minutes before slicing into squares.
- Meanwhile, make au jus: Melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce, and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly.
- Serve squares with au jus on the side for dipping.
Inspired from richflavour.com
