French Dip Sandwiches
Adapted from Our Best Bites
2 cans Beef Broth
2 cups water
2 1-oz packets of dry onion soup mix
4 cups Honeyville's Freeze Dried Diced Beef
1/4 cup Honeyville's Dehydrated Onion
Black Pepper to taste (I used fresh ground pepper and I did about 3 or 4 good turns)
6 to 8 sandwich buns
Honeyville's Freeze Dried Mozzarella or Cheddar Cheese (I used a handful of each and hydrated them together in water in the same bowl)
In a crockpot, add Beef Broth, Water, Dry Soup Packets, Freeze Dried Beef, Dehydrated Onion, and Pepper. Put on lid. Cook on high for 4 hours.
Just before serving, sprinkle your sandwich bun with some of your re-hydrated cheese and broil it until the cheese melts. This is the bun PRE-oven. We like cheese in my family so of course it went on both sides.
Ladle juices into small dishes for dipping. (I didn't end up needing to dip mine ever because the meat dices absorbed lots of broth and was very juicy and moist).
This sandwich was huge! After I took a picture, my mom and I ended up splitting it and we were still so stuffed by the end. I had also made the Pineapple Cake to try and we somehow found a way to try that too. Two thumbs WAY up for this meal! When my husband got home from work he got to try it and his response was "This is Good, like REALLY good!'. He isn't the overly expressive type so I know he liked it. That and the fact that he took ALL the sandwich buns and meat with him to work and leaving me with nothing for lunch the next day. Okay maybe he knew I'd eat the Pineapple Cake but still.
Give this recipe a try. It is so good and satisfying and yummy and delicious and well you get the idea!