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)
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)
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