Oh yum, I’m still dreaming about dinner! It took some serious self-control to not overeat on this one. I love “fancy” sandwiches, but never have time to make them for lunch! Because of this we just don’t eat them much, but tonight we had sandwiches for dinner and it was good. Homemade dipping sauce, for the rolls and roast beef, my mouth is watering just thinking about it.
I adapted a recipe from Rachel Ray that my sister in-law introduced to me at the end of January. Rachel’s 30 minute meals used to be some of my favorites, but her cookbooks have been buried for the last few years. After my trip to San Diego this January I felt inspired to pull them out again, because this is the main cookbook T uses and her food is good! Now that I have been reacquainted with this book you’ll probably be seeing a few more “Rachel redoes” in the near future. I hope you enjoy her flavor combos (with a touch of Cory) as much as I do.
French Dip Sandwiches
- 4 Tbs. butter, divided
- 1 shallot, diced fine (or 1/4 of an onion and one clove garlic)
- 1 1/2 Tbs flour (or cornstarch for gluten free)
- 2 cans (14 ouches each) beef consommé*
- fresh ground pepper
- 1 1/2 - 2 pounds deli-sliced roast beef
- 1 onion, sliced thin
- 1 pepper, sliced thin
- 4-6 sandwich rolls, sliced
- sliced cheese (optional)
- Horseradish sauce (optional)
- *this is found with the canned soups at the grocery store. I bought the Campbell's brand and it was really tasty!
In a medium sized sauce pan over medium heat, melt 2 tablespoons of butter. When the butter is hot add in the shallot and sauté for 2 minutes. Add flour and cook for 1 minute, stirring constantly, careful not to burn the flour. Whisk in consommé slowly and bring sauce to a low boil. Add in 1/2 tsp. freshly ground black pepper. Turn the heat to low and allow to simmer while you prepare the sandwiches.
In a large fry pan melt 2 Tbs. of butter over medium heat and sauté the sliced onion and pepper 2-3 minutes. Arrange the sliced roast beef in the pan in an even and thin layer. Crack black pepper over the top of the meat and stir to combine peppers, onions, and meat. Turn heat to low.
Move the oven rack to the upper position and turn the boiler to high. Place the sliced sandwich rolls on a cookie sheet and put sliced cheese on the top sides of the rolls. Boil for 30 seconds to a minute, keeping a close eye on the rolls to make sure they don’t burn.
Place the meat mixture on the rolls and serve with individual bowls of the dipping sauce. Spread horseradish on the rolls if desired.