French Dip Sandwiches (Rachael Ray) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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:
1. 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.
2. 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.
|
|