Saturday, December 26, 2009

French Dip Sandwiches with Au Jus Sauce

We had some leftover pot roast, and I decided to make these sandwiches with our leftovers. Let me tell you- I don't like pot roast but I LOVED these sandwiches! The homemade Au Jus sauce was the hit of this meal. The recipe (step #11) says to "dip meat into loose au jus sauce"- what I did was placed the leftover pot roast into the au jus sauce, and let it simmer in the sauce until the beef warmed up. The beef had an excellent flavor- having been immersed and cooked in the sauce. For the sandwich rolls, make sure to pick a hearty bread- the bread needs to be able to withstand the constant dipping into the sauce without getting soggy and mushy. I also recommend using the sherry when making the au jus sauce- it was divine! This was an easy and delicious weeknight dinner.




Ingredients:
Au Jus Sauce
2 Tbsp butter
1 shallot, chopped
1 Tbsp all-purpose flour
1 jigger (approximately 1 shot) dry sherry*, optional
2 cans beef consomme, found on broth and soups aisle or beef broth (I've used 1 can and been fine)

Sandwiches
1-1/2 pounds deli sliced roast beef (or left-over pot roast)
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split
Swiss or Provolone cheese, sliced (We used Swiss)

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.
6. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
7. Pile meat loosely across your cutting board or a large work surface.
8. Season meat with grill seasoning or salt and black pepper.
9. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.
10. Add a slice of Swiss or Provolone cheese, and then toast the sandwich rolls until the bread is golden brown and the cheese is melted.
11. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls.
12. Set ramekins or cups with extra dipping sauce along side the sandwiches.

* Note: I purchased sherry from Trader Joe's for $6.99. (Brand: Real Tesoro, Amontillado Sherry)

Source: Adapted from Rachael Ray

1 comments:

Naomi said...

This was soo yummy!!

 
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