Gonna get home early. Yeah. Take step by step photos as I assemble the best ever French Dip Sandwiches. Gonna get home early. Yeah. Set up my camera equipment and not rush the process. Yeah – that’s the plan. Or at least that’s what I kept telling myself. But as the day progressed, it became obvious that getting home early wasn’t in the cards. We did manage to leave the office just as the sun was setting – earlier than I had expected. But between the phone calls and text messages on the drive home, all work related problems and issues demanding immediate attention, well you know what they say about the best laid plans.
Still, the family needed to be fed. And I had been thinking about these yummy French Dip Sandwiches all day. Dreaming of dipping a mile-high pile of thinly sliced roast beef into the best, most flavorful Au Jus – liquid heaven and yet so easy to make. Beef Consume, thin slices of grilled onions and a splash or three of white wine. Yum!
Life is full of compromise. Dinner would be made, but taking the time to photograph each step, to get the lighting just right and the pictures just so – well that plan went out the window.
Okay, I’ve had my rant for the evening. Let’s get to cooking, shall we? While the recipe is straight forward; one word of advice – use good roast beef. Have it sliced at the deli counter no more than a day or two before making your sandwiches. Good meat is just as important as a good Au Jus. Skimp on either and the sandwich won’t be something to rave about.
French Dip Sandwiches with Au Jus
2 Tablespoons Butter
1 Medium Onion, thinly sliced
1 Tablespoon Flour
A Splash of White Wine
2 Cans Beef Consommé
1 ½ Lbs Roast Beef from the Deli
Montreal Steak Seasoning
Monterrey Jack Cheese (Optional)
4 Torpedo Rolls, split
Slice onion paper-thin either in rings or thin slivers.
In a skillet, melt butter over medium-low heat. Add onions and cook until just beginning to brown, stirring occasionally, about 10 minutes. Reserve half the onions, set aside.
Pour beef consommé into a sauce pan and warm over medium heat, about 5 minutes.
Spread the roast beef in a rimmed baking sheet. Season with Montreal Steak seasoning, toss to blend and spread out. Moisten with a little beef consomme, then top with the reserved half of the onions. Set aside and finish Au Jus.
Sprinkle remaining onions with flour and a splash of white wine. In a slow, steady stream, add beef consommé. Bring sauce to a boil, reduce to simmer and let simmer until ready to serve.
Place the baking sheet of roast beef into a warm oven (about 325-degrees) for about 6-8 minutes, just enough to warm the meat without drying it out. While the meat is warming, bring the Au Jus to a boil, then simmer until ready to use.
Lightly butter inside of split rolls. Place on a warm griddle to lightly toast, about 3-4 minutes.
Divide warmed roast beef into four piles, fill each toasted roll with the meat. If desired, top filling with sliced cheese and pop under the broiler just long enough for the cheese to melt.
Cut in sandwiches in half and serve with Au Jus for dipping. (Ramekin cups work well).
Happy dipping everyone!
Update: Photos! Hubby loves my French Dip Sandwiches, so he didn’t mind at all when I asked if we could have them again soon, and this time we took photos. Yeah!