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French Dip Sandwich

French Dip Sandwich

Ingredients
2 tablespoons butter 1 shallot, chopped 1-tablespoon all-purpose flour 1 jigger dry sherry, optional 2 cans beef consommé, 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 Turano French Rolls

Directions
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consommé 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 Turano French Rolls. To assemble, using a pair of kitchen tongs, dip the meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce alongside the sandwiches.

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