French Dip Sandwiches

Total Time:
15 min
5 min
10 min

4 servings

  • 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

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.

View All

Pairs Well With

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
4.8 132
My husband and I both loved these! Boarshead roast beef is a must. I also buttered the buns and put them on the grill pan (I don't have a griddle). I added the seasoning to the au juis. To finish them off I melted provolone cheese on top under the broiler. Cole slaw makes a great side. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published

Not what you're looking for? Try:

French Dip Sandwiches

Recipe courtesy of Food Network Kitchen