Photo: French Dip Sandwiches Recipe
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.
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By Dawny5Des
WI
on April 23, 2013
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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!!!!!
By E.M.V.M.
cape may, NJ
on March 02, 2013
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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!
By acg06c
on January 21, 2013
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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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