Wednesday, February 09, 2011

French Dip Sandwiches

I know these sandwiches aren't the most photogenic, but the recipe couldn't be easier and is delicious every single time. That's a big deal in our house these days, so these have made it on the menu twice in the last month. Yum!

French Dip Sandwiches
Very slightly modified from Rachael Ray

2 tablespoons butter
1 shallot, chopped
1 tablespoon flour
1/4 cup dry sherry or brandy
2 cans beef broth
1 1/2 pounds deli sliced roast beef
salt and pepper
4 sandwich rolls, split
1/4 pound deli slice provolone cheese

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 (or brandy) and cook liquid out. Whisk in broth 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 salt and black pepper. Add to sauce to heat through. Set out ramekins or small soup cups for dipping sauce.

Toast the rolls if you desire. Using a pair of kitchen tongs, pile meat onto rolls. Top with slices of provolone cheese and broil to melt the cheese. Set ramekins or cups with extra dipping sauce alongside the sandwiches.
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  1. This sounds so good! I've been wanting to try making French Dip sandwiches but have hesitated because I was worried about the sauce. Thanks for sharing.

  2. I'm definitely making these. I've never made them before but i always thought that they looked good. My family would love these.

  3. Not photogenic? I see cheese melted on beef on squishy bread. WIN.

  4. The sauce looks surprisingly easy. Will definitely give it a try!

  5. Bookmarking this and drooling at the same time.


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