Wednesday, August 20, 2008

French Dip Sandwich

2 tablespoons butter
1 tablespoon all-purpose flour
2 cans beef consomme or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak
4 sub buns

In a large, shallow skillet over medium heat, melt butter. Add flour to butter 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 a cutting board. Season meat with grill seasoning With a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put remaining sauce into cups for dipping.
- adapted from Rachael Ray

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