French Dip Sandwiches

So, to appease the annoyed reader of Thursday's post, here's a quick way to make French Dip sandwiches. You need to pick up 1 1/2 pound of roast beef (for four hefty-sized sandwiches) from a deli, along with some sub buns. When you get home, you arrange the roast beef, slice by slice on a cutting board, sprinkling each slice with just a little steak seasoning (again, I use Montreal steak seasoning) stacking them up and then letting them come to room temperature.

While that's happening, you dice up a shallot and saute it in two tablespoons of butter. Then you whisk in two tablespoons of flour (if you were French, you'd be making a roux, lol) When the flour is golden, you slowly add two cans of beef broth. You let that get all bubbly and happy, then you use some tongs to put the roast beef slices in to get warm. Then you arrange them on the buns.

You put the leftover broth mixture (the au jus, as its called) into small dishes (ramikins work well here) for people to dip their sandwiches in.

Excellent!