French Dip Sandwiches

Needing to do something with your roast beef leftovers? I swear by this recipe, courtesy of Rachael Ray and the Food Network.

2T butter
1 shallot, chopped
1T all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle, or use beef broth
1 1/2 pounds sliced roast beef
Grill seasoning for steak, such as Montreal Steak Seasoning Blend
4 sandwich rolls, split

In a large, shallow 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 sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or large work surface. Season meat with grill seasoning. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 sandwich rolls.

To assemble, using a pair of kitchen tongs, dip meat into loose au jus suace and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.