French Dip Sandwich

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  2 can (10.5 oz) or 620g

• Roast Beef

  Sara Lee

  24 oz or 680g

• French rolls

  4 roll or 152g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Chop shallot (or onion). 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 beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve with sandwiches.
2. Pile meat loosely across your cutting board or a large work surface. Season meat with salt and black pepper. Set out 4 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 small cups with extra dipping sauce along side the sandwiches. Recipe courtesy Rachael Ray

Similar Foods

• Vegan French Dip Sandwiches
• French Egg and Bacon Sandwich
• Sugar Glazed Chicken Meatball Sandwich on French Bread
• Breakfast Sandwich