French Dip Sandwiches

I knew I wanted to make a french dip sandwich and looked at a ton of recipes to find one that fit the bill. Most used a roast and the crockpot, which looked good, but I wasn't in the mood to do it that way. I didn't want the meat to be shredded, I prefer it thinly sliced.

When I saw Rachael Ray's recipe, I knew I found the one. It was quick, easy and used yummy deli sliced roast beef. I made a few changes, using my small crockpot to allow the meat and au jus to hang out for about an hour before serving. Plus, I need cheese on my French Dip!!

French Dip Sandwiches
Adapted from Rachael Ray

Ingredients:

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cups beef broth
1 lb deli sliced roast beef
coarse salt and pepper
4 french sandwich rolls, split
4 slices provolone cheese

Directions:

Pile meat loosely across your cutting board or a large work surface. Season meat with salt and black pepper. Place meat into crockpot and set to low.

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 broth in a slow stream. Bring sauce to a bubble and pour into crockpot over the meat. Allow to simmer over low heat until ready to serve sandwiches (about an hour).

Set out 4 ramekins or small soup cups for dipping sauce and 4 split french rolls. To assemble, using a pair of kitchen tongs, pile meat into rolls. Please sandwiches on a baking sheet. Set ramekins or cups with extra dipping sauce. Place a slice of provolone cheese on top of sandwiches and broil until melted and browned.

ZACH'S RATING - A Solid ****

Update - This recipe has turned into a family favorite. I make it at least once a month and have also used it for entertaining. Great for when you have a small group of friends hanging out. Highly recommend it!