Tuesday, March 25, 2008

French Dip Subs

2 tablespoons butter

1 shallot, chopped (we used small yellow onions)

1 tablespoon all-purpose flour

2 cans beef consomme, (found on broth and soups aisle or beef broth)

1 1/2 pounds deli sliced roast beef
1/4 lb. provolone cheese

Montreal Steak Seasoning Blend, or, coarse salt and pepper

4 torpedo sandwich rolls, 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 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.
To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Add cheese on top. Set cups with extra dipping sauce along side the sandwiches.


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