French Dips

This is my go-to recipe for a quick weekend lunch or weeknight dinner. Better than just a plain sandwich with lunch meat, in my opinion. It is warm and melty cheesy, so good.

Sandwich:
4 sub rolls
8 slices provolone
1 lb thinly sliced roast beef

Au jus:
2 cans beef consommé
1 shallot, minced
2 T butter
3 T flour

Melt butter in a skillet over medium heat. Add shallots and cook until tender, about 2-3 minutes. Add flour, stirring constantly for one minute. Slowly pour in beef consommé. Simmer, stirring occasionally, to slightly thicken, about 5 minutes.

Meanwhile, split rolls and toast 1-2 minutes under broiler or toaster oven. Once the au jus is ready, dip the roast beef in the au jus before placing on rolls. Split roast beef between 4 sandwiches. Add 2 slices of provolone to each sandwich. Place under broiler or toaster oven until cheese is melty.

Serve with side of au jus, and dip liberally! Yum!