Prep time: 5 min
Cook time: 10 min
Serves: 4
These perfect French dip sandwiches hits the mark every
time! This is a very tasty meal and makes great leftovers too. Goes well with some
chips on the side and a simple salad
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consommé, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak or coarse salt and pepper
4 torpedo sandwich rolls, split
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consommé, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak or coarse salt and pepper
4 torpedo sandwich rolls, split
DIRECTIONS
1. In a large, shallow skillet over moderate heat, melt
butter. Add shallots to butter and sauté for 2 minutes.
2. Add flour to butter and shallot and cook a minute longer.
Whisk in sherry and cook liquid out.
3. Whisk in the beef consommé in a slow stream. Bring sauce
to a bubble and allow to simmer over low heat until ready to serve sandwiches.
4. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper.
4. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper.
5. Set out 4 ramekins or small soup cups for dipping sauce,
4 dinner plates and 4 split torpedo rolls.
6. To assemble, using a pair of kitchen tongs, dip meat into
loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping
sauce along side the sandwiches.
