This is one of Andrew's favorite types of sandwiches and before a couple of Sundays ago when I made them, I had never had one. Andrew claims that they were just as good any restaurants version and I thought that they had great flavor.
French Dip Sandwich
2 Tbsp butter
1 shallot, chopped
1 Tbsp flour
2 cans beef stock, or what I used2 bouillon cubes dissolved into 2 cups of water
1 1/2 lbs. thin sliced roast beef
Grill seasoning blend for steak, salt and pepper, rosemary and thyme
sourdough bread-I used San Luis
In a large 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 beef stock in a slow stream. Bring sauce to bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosly across your cutting board. Season meat. Set cups for dipping sauce, plates and sourdough. To assemble, using kitchen tongs, dip meat into loose au jus sauce and pile across sourdough. Set cups with extra dipping sauce along sandwich or on plate as I did for easy dipping.