French Dip Sandwiches

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons butter
  • 1 shallot, chopped
  • 1 tablespoon all-purpose flour
  • 1 jigger dry sherry, optional
  • 2 cans beef consomme, found on broth and soups aisle or beef broth
  • 1 1/2 pounds deli sliced roast beef
  • Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
  • 4 torpedo sandwich rolls, split
Directions

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. 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.

Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    131 Reviews
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    I'm looking for easy recipes for hot summer evenings. My husband isn't into sandwiches for dinner until I reminded him he loves hamburgers/ sausages heros/ meatball heros etc. He loved this with some chips on the side and a simple salad or sometimes deli coleslaw. I was thinking of adding the cheese and some mushrooms to the sauce but I wanted "easy and simple" so I followed the recipe exactly and was not disappointed.
    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!!!!!
    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!
    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!
    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.
    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.
    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.
    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!
    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!
    This is so good!!!! I used sirloin beef broth instead of consomme and used Boarshead roast beef. One of our favorite recipes!!!!!
    This recipe is definitely a hit and is simple! I did add some provolone cheese, as we are big cheese eaters.
    Wow this is not only good, but simply and fast! I had a left over beef tenderloin and need au jus to warm my meat in, this recipe was quick to put together. It's a keeper.
    Delicious. I was iffy t first but it was delicious. I didnt even need to dip the sandwich in the dip it was that good...(but I did, of course)
    great recipe
    I just made this a few hours ago and all I have to say is WOW and OMG!!! This is simply the best French Dip that I've ever had! I live approximately 20 miles from a deli that serves French Dip sandwiches, so I wanted to find a recipe where the au jus wasn't so salty! Who knew a French Dip sandwich could be so EASY to make yourself??? I made only 1/2 recipe because I wanted to try it first. I used Boar's Head roast beef and I purchased French rolls from a bakery. I did use the steak seasoning, even though I'm not sure that it made it taste any better. I made the au jus and put the roast beef in it until I was ready to put it on the bread. I toasted the roll on my George Foreman grill. I put provolone on both sides of the bread. I took the roast beef out of the sauce and let it drain so as not to make my bread all soggy. I then covered the sandwich with provolone and put it under the broiler. I then ate the BEST French Dip sandwich I've ever had!!! Thanks, Rachael!!!!!
    I have to admit, I was skeptical at first. But this is such a simple and fast way to create a delicious sandwich! I topped mine with provolone and put it under the broiler for a minute. So good!
    Yum! This is a delicious recipe and so simple. My hubby even said it was better than his moms! LOL, score for me! I changed the recipe because my hubby bought the Hillshire Farm thin sliced roast beef lunch meat, NOT from the deli. But it still turned out delicious. I also used someone elses suggestions of slightly toasting the bread with butter and garlic powder, and swiss cheese. I also used about 3-4 shallots and 3 cans of the beef broth and 2 TBSP of the flour. So I pretty much doubled the recipe. I found I didn't need the 4th can of broth(when doubling the recipe), because the pan was already full, and it was already very liquidy. Oh yes, and I used beef broth over the consomme. I will def. use this again. And I didn't use the sherry.
    This is very good, when ever I make Pot Roast (Cooks Illustrated), I use the leftover meat for this. Deliish!
    These were so good my daughter the picky eater ate one! This was really easy to make for a Saturday lunch and was yummy! Thank You Rachael Ray!
    A great interpretation of a real French dip sandwich, definitely have to double dip it just like at Philippes, arguably the place that invented the French dip. This guy has a review of the two Los Angeles restaurants that claim they invented the French dip. Gotta add hot mustard to it! 
     
    http://www.youtube.com/watch?v=0XZP5OS4knU
    I tasted deliciouso! My fiance loved it too. I also love it bc it's so quick to make.
    This recipe is extrodinarily easy and tastes better than you find in most restaraunts. If you want to kick it up a notch, split the roll, lightly butter, lightly season with garlic salt and parmesan. Then place slices of swiss cheese on the roll. Broil for 2-3 minutes until cheese begins to melt. Unbelievable!
    I found this receipe of hers last year in one of her cookbooks that I have and decided I would try it out. My husband LOVES french dips and unless we go to a bar and grill or nasty fast food (arby's) he can't really find a good one he really really likes. UNTIL THEN THAT IS!!! I made this for him the first time and he LOVED IT!!! IT'S THE BEST!
    I made these sandwiches for my husband with her Bacon-Horseradish Potatoes, and they went great together! These have become part of our weekly routine. Thank You for and amazing dinner!
    Fast and easy and ONO!!! I also used Prime Rib that I had frozen in my freezer with some Hoagie Buns. WoW Lau Lau....Highly recommended!!! Added some Provolone Cheese and mushroom sauteed in butter. ONO!!!!!! (delicious in Hawaii)
    I made this recipe with a couple of changes to suit our tastes. I swapped out the shallot for half of a medium onion. I used an ounce of red wine vinegar instead of sherry. For the roast beef I bought Dilusso med rare, and once the aus jus had come to a bubble, I put the roast beef in the pan, covered it, and let the roast beef simmer in it until all the pink from the meat was gone, giving it some time to soak up some of that yummy goodness. I was in a hurry this time, and forgot to add the mushrooms that I wanted to try adding in, but next time (and there will DEFINITELY be a next time for this recipe) I will add them in as well. Very flavorful, and my boyfriend commented. "now I can totally see why you like French Dips!).
    I like very rare roast beef and once it turns brown I have a hard time eating it. This recipe is the perfect solution! I used the balsamic vinegar, as suggested, to sub for the sherry. Turned out great and was very easy!
    One of my fast, really easy dinners is what I call Roast Beef English. It is rare roast beef from the deli sliced very thin, and swiss or provolone on a toasted english muffin. Toast english muffin, Then top 1/2 eng muff with roast beef, the other half with the cheese. Then microwave until cheese melts (time varies depending on how many are in the microwave).. However, this time I also made the dipping sauce in this recipe. It was superb and added so much flavor to my RBE. Thanks Rachael :)
    I ADDED A GOOD BALSAMIC instead of SHERRY, also i put in a teaspoon of WORSHICETSER, and MUSHROOMS, and a PINCH OF GARLIC
     
    TOAST BREAD A LITTLE SO IT DOSENT GET SOGGY WHEN DIPPIN
     
    GREAT TASTING AND IMPRESSIVE
    This was so easy! Less than 10 minutes and I had au jus for our last minute decision to make french dip sandwiches. We love a lot of flavor so I added more sherry and more beef base ( we use BETTER THAN BOUILLON. it is organic and we get it at Costo.) Super yummy! Thank you Rachel Ray!
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