French Dip - Quick & Easy

Recipe by DeSouter
READY IN: 15mins


  • 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 (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


  • 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.