French Dip Sandwiches
This easy recipe crafts classic French Dip Sandwiches featuring tender deli roast beef generously dipped in a rich, savory au jus. The flavorful sauce, made with shallots and beef consomme, is simmered to perfection. Simply pile the infused meat into split torpedo rolls and serve with extra dipping sauce for a comforting and satisfying meal that comes together quickly.
Equipment
- 1 Large, Shallow Skillet
- 1 Whisk
- 1 Kitchen Tongs
- 1 Cutting Board
- 4 Small Ramekins or Soup Cups For serving individual portions of au jus
Ingredients
Main
- 2 tablespoons butter
- 1 shallot chopped
- 1 tablespoon all-purpose flour
- 1 jigger dry sherry optional
- 2 cans beef consomme found on broth and soups aisle or beef broth
- 1 1/2 pounds deli sliced roast beef
- Grill seasoning blend for steak such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
- 4 torpedo sandwich rolls split
Instructions
- 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.
Notes
For a truly exceptional French Dip, ensuring your au jus is rich and flavorful is paramount. When whisking in the flour and consomme, do so slowly and consistently to prevent lumps, creating a silky-smooth sauce. A gentle simmer will deepen its beefy essence. While the recipe suggests deli roast beef, consider briefly warming the meat in the simmering au jus just before assembly; this will infuse it with flavor and tenderness without overcooking. For the rolls, a quick toast under the broiler or in a pan will add structural integrity, preventing sogginess, and a pleasant textural contrast. Experiment with different types of rolls – a crusty roll holds up well, while a softer one offers a more comforting bite. For an extra layer of flavor, a pinch of dried thyme or a bay leaf can be added to the simmering au jus.