French Dip Sandwiches

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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.

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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

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great recipe

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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!!!!!

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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!

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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.

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This is very good, when ever I make Pot Roast (Cooks Illustrated, I use the leftover meat for this. Deliish!

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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!

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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

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I tasted deliciouso! My fiance loved it too. I also love it bc it's so quick to make.