When I was in junior high, I was convinced that the absolute height of fancy living was dining on French Dip in a restaurant. Our family didn’t go out for dinner very often, but when we did venture to Mr. Steak for a special occasion meal, French Dip was nearly always my order. Tender roast beef on a toasted, buttery roll dunked in the cutest little dish of steaming au jus, along with big pile of thick cut steak fries – aw’ jeepers, the memory of that sandwich gets me all nostalgic for the early 80’s!
(Pardon me, won’t you, while I go feather my hair. Have you seen my crazy comb?)
Boar’s Head roast beef is on sale this week, and that’s all the inspiration I needed to re-create the French Dip sandwich from my eighth grade days. Well, that and I needed a quick dinner for tonight. So, grab your Member’s Only jacket and let’s party like it’s 1983 – we’re making French Dip today!
As an added bonus, I took the liberty of looking up the Top 40 songs from 1983. For a more authentic 80’s feel, I recommend that you hum anything off of this playlist while you make dinner tonight:
1). Safety Dance / Men Without Hats
2). Come On Eileen / Dexy’s Midnight Runners
3). Rio / Duran Duran
4). Little Red Corvette / Prince
5). Mr. Roboto / Styx
No thanks necessary. I live for this stuff.
FRENCH DIP SANDWICH
- 2 T. butter
- 1 shallot, chopped
- 1 T. flour
- 2 T. dry sherry
- 2 cans beef consumme
- 1 ½ lbs. good quality deli roast beef (Boar’s Head is on sale this week, 2/3/10 to 2/9/10)
- Grill seasoning blend for steak, such as Montreal Steak Seasoning, or salt and pepper
- 4 sandwich rolls, split and toasted (Sendik’s whole grain hoagie rolls are on sale)
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook until liquid is nearly evaporated. Whisk in consumer in a slow stream. Bring sauce up to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosely across your work surface. Season meat with grill seasoning or salt and black pepper. To assemble sandwiches, use a pair of kitchen tongs to dip meat into the au jus, then pile into rolls. Serve sandwiches with small cups of just for dipping.
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
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