French Dip - Quick & Easy

"From Rachel Ray, the quickest way to whip up a French Dip"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by PanNan photo by PanNan
Ready In:
15mins
Ingredients:
8
Serves:
4
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ingredients

  • 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
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directions

  • 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.

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Reviews

  1. 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.
     
  2. Super easy and a great weeknight dinner. DH was thrilled! :)
     
  3. 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.
     
  4. This really is quick and easy, and made a very nice meal out of deli roast beef. I had a great quality deli roast beef, and wanted a fabulous au jus to go with it. The sauce didn't taste at all like it had just been thrown together quickly. With the dry sherry, it was just a hint too sweet for our taste, and I plan to leave that out next time, but otherwise it was great.
     
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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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