French Dip Sandwiches
|1 shallot; chopped|
|1 tablespoonall-purpose flour|
|1 ouncedry sherry; optional|
|2 cansbeef consomme; found on broth and soups aisle or beef broth|
|1 1/2 poundsdeli sliced roast beef|
|Grill seasoning blend; such as Montreal Steak Seasoning Blend, or, coarse salt and pep|
|4 torpedo sandwich rolls; split|
French Dip Sandwiches Preparation
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
French Dip Sandwiches Reviews
toast your rolls and add a little horseradish - - yummy. [I posted this recipe.]
3 years, 7 months, 1 weeks, 5 days, 3 hours, 16 minutes ago
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven