Last week, we had a few crazy long days. To accommodate our hectic schedule, I had planned some quick meals, so that I didn't have to spend all night in the kitchen resulting in 9pm dinners. On our menu, I placed this recipe that I found from Rachel Ray. I dressed it up a bit by adding some provolone cheese and making the rolls into garlic bread. I made 4 sandwiches so we would have leftovers. The next day I brought one for lunch and it was so good that I wish I had made more!
2 tablespoons Butter
1 Shallot, chopped (I used half of a small red onion)
1 tablespoons Flour
1 tablespoon Dry Sherry
2 cans Beef Broth (I used the au jus that came with the roast beef)
1 1/2 pounds Deli Sliced Roast Beef
Grill Seasoning or Salt and Pepper
4 Rolls (I used marco polo rolls)
4 slices Provolone Cheese
In a large, shallow skillet over moderate heat, melt the butter. Add the shallots/onion to the butter and saute for 2 minutes. Add the flour and cook for about 1 more minute. Whisk in the sherry and cook out the liquid. Whisk in the broth/au jus in a slow stream. Bring the sauce to a bubble and allow to simmer over medium heat until ready to serve with the sandwiches. Meanwhile, split the rolls in half, drizzle each half with olive oil, and sprinkle with garlic powder. Place the halves on a baking sheet and bake at 400 degrees for about 10 minutes, until the rolls are crispy. When the rolls are done, remove them from the oven and allow them to cool slightly. When ready to assemble your sandwiches, dip the top half of each roll into the au jus sauce. Pile your meat loosely across your cutting board or a large work surface. Season the meat with the grill seasoning/salt and pepper. Dip the meat into the au jus sauce, then pile them into the rolls. Top each sandwich with a slice of provolone cheese and place the bottom halves of each sandwich (the half that contains the meat and cheese) under the broiler for 2-3 minutes, until the cheese melts and starts to turn golden brown. Remove from the broiler, top with the other half of the roll, and serve with additional au jus sauce for dipping.