French Dip Sandwich
Sandwich

Torpedo sandwich rolls are stuffed with Sara Lee® Angus Roast Beef, soaked in beef consommé and dry sherry make this a fun and scrumptious dish to dip.

What you need
  • 1½ lbs Sara Lee® Angus Medium Roast Beef
  • 2 tbsp butter
  • 1 shallot; chopped
  • 1 tbsp all-purpose flour
  • 1 jigger dry sherry, optional
  • 2 cans beef consommé, found on broth and soups aisle or beef broth
  • To taste Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or coarse salt and pepper
  • 4 torpedo sandwich rolls; split
How to Make It
  • STEP 1 In a large, shallow skillet over moderate heat, melt butter.
  • STEP 2 Add shallots to butter and sauté 2 minutes.
  • STEP 3 Add flour to butter and shallot and cook a minute longer.
  • STEP 4 Whisk in sherry and cook liquid out.
  • STEP 5 Whisk in consommé in a slow stream.
  • STEP 6 Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
  • STEP 7 Pile meat loosely across your cutting board or a large work surface.
  • STEP 8 Season meat with grill seasoning or salt and black pepper.
  • STEP 9 Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.
  • STEP 10 To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls.
  • STEP 11 Set ramekins or cups with extra dipping sauce along side the sandwiches.

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