Ingredients Jump to Instructions ↓

  1. 2 tbsp butter

  2. 1 shallot , chopped

  3. 1 tbsp all-purpose flour

  4. 1 jigger dry sherry , optional

  5. 2 cans beef consomme, found on broth and soups aisle or beef broth

  6. 1 1/2 lbs deli sliced roast beef

  7. Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper

  8. 4 torpedo sandwich rolls, split

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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