French Dip Sandwiches

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I have been trying for years to get the perfect french dip sandwiches. This one hits the mark for us every time!!!!!! Here is what I do. I sauteed 1 whole onion in butter with some fresh garlic at the every end, that's what our family likes. Then I than added the sherry, beef base paste and water, Montreal steak seasoning blend and black pepper and let it simmer. Then I added the very rare roast beef to the simmering liquid with spices to pick up all the flavors. After a few minutes its, time to place the meat on the buns with some cheese,we have tried many different kinds, and enjoyed wonderful sandwiches with awesome dipping sauce. This has become a family favorite!!!!!

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I substituted another can of beef broth for beef gravy and it came out thicker than classic au jus which is what I was after. This is a very tasty meal and very easy to do. We prepared the sandwiches with horseradish sauce and alpine lace swiss cheese open open-faced ciabatta rolls. Delicious!

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Tested and approved by the boyfriend. That's always a win in my book. We added provolone cheese and melted in under the broiler for a minute (which toasted the bread nicely too! and it worked out great!

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Quick and tasty! Makes great leftovers too! And if you find that you have extra au jus left, you can make it into a quick beef gravy for potatoes or something else.

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Given all of the high ratings I was surprised that I disliked this dish. I followed the instructions exactly (and did use the sherry and au jus was lacking in flavor. I also thought the montreal steak seasoning was an add on trying to compensate for au jus but it just didn't do it for me. I won't be making this again.

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I will definitely be making these again. Loved by the little ones and the bigs! The Sherry added a ton to the flavor of the au jus. Boarshead roast beef did the trick.

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EASY, go-to, hot sandwich that the whole family loves, even the young kids! We put the bread under the broiler to keep it from getting too soft. After assembling we throw provolone on top and put it back under the broiler, dress with horseradish sauce, shredded lettuce and tomatoes. Yum-o!

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As we say at our house....this one is a "keeper!" It was so easy, and so flavorful. I bought roast beef that was already seasoned with Cajun spice, so I didn't use the Montreal Seasoning. I just used the dip, and it was delicious. In fact, we are saving the rest for tomorrow's lunch!

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This is so good!!!! I used sirloin beef broth instead of consomme and used Boarshead roast beef. One of our favorite recipes!!!!!

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This recipe is definitely a hit and is simple! I did add some provolone cheese, as we are big cheese eaters.