French Dip Sandwiches

Ingredients

• 2 tablespoons butter 
• 2 cans beef broth 
• 1 tablespoon flour all-purpose
• 4 servings grill seasoning blend such as montreal steak seasoning blend, or, coarse salt and pepper for steak,
• 1.5 pounds deli roast beef sliced
• 4  torpedo sandwich rolls split
• 1  shallots chopped
• 1  jigger sherry dry

Equipment

• frying pan
• whisk
• ramekin
• grill
• tongs
• cutting board

Directions

1. In a large, shallow skillet over moderate heat, melt butter.
2. Add shallots to butter and saute 2 minutes.
3. Add flour to butter and shallot and cook a minute longer.
4. Whisk in sherry and cook liquid out.
5. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
6. 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.