Total Time
15mins
Prep 5 mins
Cook 10 mins

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

Ingredients Nutrition

  • 29.58 ml butter
  • 1 shallot, chopped
  • 14.79 ml all-purpose flour
  • 42.52 g dry sherry (optional)
  • 2 (609.51 g) can beef consomme, found on broth and soups aisle or 2 (609.51 g) can beef broth
  • 680.38 g sliced deli roast beef
  • montreal steak seasoning (Grill seasoning blend for steak) or coarse salt and pepper
  • 4 torpedo sandwich buns, split

Directions

  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.
Most Helpful

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.

lazyme December 18, 2011

Super easy and a great weeknight dinner. DH was thrilled! :)

dicentra October 08, 2007

Raves all around for this one! Instead of the deli roast beef, I seasoned a flank steak with the Montreal steak seasoning that I then grilled and sliced thinly. It made a delicious French Dip! Thanks for posting the recipe.

sandrasothere August 10, 2007