French Dip Sandwiches are perfect for a quick weeknight meal. Using thinly sliced deli roast beef and hoagie rolls… all that’s left to make is the au jus…. served with French fries and coleslaw… you have a restaurant quality supper at a fraction of the cost.
This recipe is from Rachael Ray… although it does have to be noted… this recipe originated in one of two restaurants in Los Angeles … Coles Pacific Electric Buffet or at Philippe The Original, both places claim to have invented the recipe… whoever did.. they should be commended … it’s delicious.
I made this for two of us and was tempted to cut the recipe in half… I’m glad I didn’t… I don’t think there would have been enough au jus…. I had leftovers but not as much as I thought I would have. It will make just enough for four sandwiches.
Don’t have a heavy hand with the seasoning, I found it a bit salty.
The shallots are something I had never added to this before… and decided to try it.. it gave the au jus a nice flavor as did the sherry. I used 2 good sized shallots instead of the one called for in the original recipe.
I hope you try this quick and easy dish!
Recipe: French Dip Sandwiches
All you need:
2 tablespoons butter
2 shallots, finely chopped
1 tablespoon flour
1 jigger of dry sherry
2 cans beef consommé
1 ½ pounds thinly sliced deli roast beef
Montreal Grill seasoning (or salt and pepper)
4 hoagie rolls
All you have to do:
In a large skillet melt the butter over medium high heat. Add the shallots and sauté for 1-2 minutes.
Add the flour and mix well… cook for a couple of minutes to cook off the flour taste .. it will be bubbly.
Add the sherry and whisk, cook for about 3 minutes or until the alcohol cooks off.
Add the beef consommé, whisking with a wire whisk as you slowly pour it in. Whisk until smooth.
Simmer gently for about 5 minutes.
Slit open the rolls.
Lay the slices of meat on a cutting board. Season lightly with the seasoning.
Using tongs dip the meat in the au jus sauce then pile the meat into the rolls. Cut rolls in half and place on plates.
Fill ramekins with au jus sauce and place one on each plate.
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