French Dip - Quick & Easy

READY IN: 15mins
Recipe by DeSouter

From Rachel Ray, the quickest way to whip up a French Dip

Top Review by lazyme

Very simple and good. I couldn't help myself and added a slice on pepper jack cheese too. Thanks DeSouter for a nice lunch. Made for Cookbook Tag.

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 shallot, chopped
  • 1 tablespoon all-purpose flour
  • 1 12 ounces dry sherry (optional)
  • 2 (10 3/4 ounce) cans beef consomme, found on broth and soups aisle or 2 (10 3/4 ounce) cans beef broth
  • 1 12 lbs sliced deli roast beef
  • montreal steak seasoning (Grill seasoning blend for steak) or coarse salt and pepper
  • 4 torpedo sandwich buns, split


  1. In a large, shallow skillet over moderate heat, melt butter.
  2. Add shallots to butter and saute 2 minutes.
  3. Add flour to butter and shallot and cook a minute longer.
  4. Whisk in sherry and cook liquid out.
  5. Whisk in consomme in a slow stream.
  6. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
  7. Pile meat loosely across your cutting board or a large work surface.
  8. Season meat with grill seasoning or salt and black pepper.
  9. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.
  10. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls.
  11. Set ramekins or cups with extra dipping sauce along side the sandwiches.

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