Best 2 Drip Beef Sandwiches Recipes

**Drip Beef Sandwiches: A Taste of Heaven in Every Bite**

Indulge in the ultimate comfort food experience with our tantalizing Drip Beef Sandwiches. Slow-cooked to perfection, tender and juicy beef brisket is the heart of this sandwich, smothered in a rich, flavorful au jus that seeps into every crevice of the meat. Served on a soft, fluffy bun and topped with your favorite condiments, these sandwiches are a symphony of taste and texture that will leave you craving more. Our collection of recipes offers a variety of options to suit every palate, from classic to adventurous. Whether you prefer a tangy horseradish sauce or a creamy horseradish sauce, or even a spicy au jus, we have a recipe that will hit the spot. So, prepare to embark on a culinary journey that will redefine your sandwich game.

Let's cook with our recipes!

SLOW-COOKER DRIP BEEF SANDWICHES

Slow-Cooker Drip Beef Sandwiches image

Provided by Ree Drummond : Food Network

Time 8h10m

Yield 12 servings

Number Of Ingredients 15

Ingredients

4 pounds beef chuck roast
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
Freshly ground black pepper
One 16-ounce jar pepperoncini
2 cups beef broth
2 tablespoons salted butter
2 tablespoons olive oil
2 large onions, sliced
1/4 teaspoon kosher salt
Freshly ground black pepper
6 soft hoagie rolls, split
6 tablespoons salted butter, softened
12 slices provolone cheese
Potato chips, for serving

Steps:

For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

DRIP BEEF SANDWICHES

Drip Beef Sandwiches image

This recipe makes tender, wonderfully flavored meat that is great for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, etc. for people to 'build their own burritos'.

Provided by Tammy Christie

Categories World Cuisine Recipes Latin American Mexican

Time 7h20m

Yield 5

Number Of Ingredients 8

Ingredients

5 pounds chuck roast
2 cubes beef bouillon
2 tablespoons salt
2 teaspoons garlic salt
2 bay leaves
2 tablespoons whole black peppercorns
2 teaspoons dried oregano
1 ½ teaspoons dried rosemary

Steps:

Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.

Nutrition Facts : Calories 933.5 calories, Carbohydrate 2.5 g, Cholesterol 295 mg, Fat 61.1 g, Fiber 0.9 g, Protein 87.9 g, SaturatedFat 24.2 g, Sodium 4110.4 mg, Sugar 0.3 g

Tips:

Choose the right cut of beef: Chuck roast, brisket, and rump roast are all good options for drip beef sandwiches. Look for a cut that has good marbling, as this will help to keep the meat moist and flavorful.

Season the beef well: Before cooking, rub the beef with a mixture of salt, pepper, garlic powder, and onion powder. You can also add other spices, such as paprika, cumin, or chili powder, to taste.

Cook the beef slowly and low: Drip beef is best cooked over low heat for a long period of time. This will help to tenderize the meat and develop its flavor. You can cook the beef in a crock pot, a Dutch oven, or even in a slow cooker.

Let the beef rest before slicing: Once the beef is cooked, let it rest for 10-15 minutes before slicing. This will help to keep the juices in the meat and prevent it from becoming dry.

Use a sharp knife to slice the beef: A sharp knife will help to ensure that the beef is sliced thinly and evenly. This will make it easier to eat and will also help to prevent the meat from falling apart.

Conclusion:

Drip beef sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. With a little planning and preparation, you can create a mouthwatering sandwich that will be enjoyed by everyone. So next time you're looking for a quick and easy meal, give drip beef sandwiches a try.