French Dip - Quick & Easy - cooking recipe

Ingredients

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 1/2 ounces dry sherry (optional)
2 (10 3/4 ounce) cans beef consomme, found on broth and soups aisle or (10 3/4 ounce) cans beef broth
1 1/2 lbs sliced deli roast beef
montreal steak seasoning (Grill seasoning blend for steak) or coarse salt and pepper
4 torpedo sandwich buns, split

Preparation

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.