French Dip Sandwich

Ingredients:

• 0.7 kg thin slices of roast beef
• 2 tablespoons butter
• 1 shallot, chopped
• 1 tbsp flour
• 1 jigger dry sherry, optional
• 2 cans beef consommé (found in the soup section) or beef broth
• Grilled steak seasoning, such as Montreal steak seasoning, or coarse salt and black pepper
• 4 long sandwich buns, deeply slit on the side

Preparation:

1. In a large, shallow frying pan, melt the butter over medium heat. Add the shallots and sauté for 2 minutes. Stir in the flour and sauté for another minute. Then whisk in the sherry and reduce the liquid. Gradually whisk in the consommé. Bring the sauce to a simmer and simmer until ready to serve the sandwiches.
2. Place the roast in a mound on a cutting board or large work surface. Sprinkle the roast beef with steak seasoning or season with salt and pepper. Arrange 4 ramekins or small soup bowls for serving the sauce, 4 plates, and 4 split buns on the counter.
3. To assemble a sandwich, take a handful of meat with kitchen tongs, dip it into the liquid sauce, and place it inside the buns. Place extra cups of sauce nearby for dipping the sandwiches.