I’m not quite ready to crank up my oven for a lovely beef stew or a piping bowl of chili. This, I believe, might be a good compromise between what my belly wants and what my thermostat can tolerate.
French Dip Sandwiches
4 Hoagie or Outdoor rolls
1 lb. sliced Roast Beef
1/2 sliced Provolone Cheese
For the Au Jus:
2 Shallots (finely sliced)
4 cups Beef Consume (canned is fine)
2 tablespoons Cream Sherry
1 tablespoon Worcestershire Sauce
1 tablespoon Herbs de Provence
Salt & Pepper
Place all the ingredients in a medium sized pot and bring to a simmer.
To assemble the sandwiches:
Toast the hoagie rolls under the broiler or on a griddle.
Dip the slices of roast beef into the hot au jus before dividing the meat between the rolls. Add the cheese and allow to melt slightly before serving. Serve the au jus in small bowls for dipping.
Kathleen Rear 