Renee's Kitchen Quest

Hello, my fellow foodie adventurers!

Ingredients You’ll Need (The Quest Inventory)

• • 1 tbsp olive oil
  • 2 tbsp shallots, finely chopped
  • 1 tbsp all-purpose flour
  • 3 tbsp dry sherry
  • 2 (10.5 oz) cans beef consommé
  • 1 lb lean roast beef, thinly sliced (deli-style works great)
  • 1 tsp McCormick Montreal Steak Seasoning
  • 6 whole-grain hoagie rolls, split
  • 12 slices reduced-fat Swiss cheese
  • Cooking spray
  • For the side salad:
    • 1 (10 oz) bag romaine salad blend
    • ⅓ cup light balsamic vinaigrette
    • ⅛ tsp black pepper
  • 8 cherry peppers (for serving)

How to Forge the Feast (The Quest Steps)

• • 1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  • 2. Heat olive oil in a large skillet over medium heat. Add chopped shallots and sauté for 3 minutes until softened.
  • 3. In a small bowl, whisk flour and dry sherry until smooth.
  • 4. Pour the sherry-flour mixture into the skillet, whisking quickly. Slowly pour in both cans of beef consommé while whisking constantly. Bring to a boil, then reduce to a simmer.
  • 5. Separate the roast beef slices and add them to the Au Jus—let them warm through gently.
  • 6. In a large bowl, toss the romaine with balsamic vinaigrette and black pepper.
  • 7. Open the hoagie rolls and place on the baking sheet. Using tongs, divide the warm roast beef evenly among the bottom halves.
  • 8. Sprinkle with Montreal Steak Seasoning, top with 2 slices Swiss cheese each, and place the top roll on. Lightly spray the tops with cooking spray.
  • 9. Bake for 3 minutes to warm everything through.
  • 10. Switch oven to broil—broil 1–2 minutes until cheese is bubbly and rolls are golden (watch closely!).
  • 11. Ladle the remaining Au Jus into small dipping bowls.
  • 12. Serve sandwiches with the crisp salad and cherry peppers on the side—dip away!

Tips Tricks & Variations

Cooking Tips:

Variations:

If you missed it swing back to my last post Stuffed Pepper Casserole.

Toasted French Dip Sandwiches

Renee

Hot, juicy roast beef piled high with melted Swiss cheese on a crispy toasted hoagie bun, served with steaming Au-Jus for dipping.

Print Recipe Pin Recipe

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 385 kcal

Ingredients

  

• 1 tbsp olive oil
• 2 tbsp shallots (diced)
• 1 tbsp flour
• 3 tbsp dry sherry
• 2 cans beef consomme
• 1 lb lean roast beef (thinly sliced)
• 12 slices reduced-fat Swiss cheese
• 2 tbsp McCormick Montreal steak seasoning
• 6 whole-grain rolls (split)
• 1 bag romaine salad blend
• 1/8 tsp black pepper
• 1/3 cup light balsamic vinaigrette
• 8 cherry peppers

Instructions

 

• Preheat oven to 350 degrees F
• Place a large skillet over medium heat, add olive oil and let heat for 1 min.
• Dice the shallots and add to the skillet, saute for 3 minutes.
• Add the flour and dry sherry to a bowl and mix well.
• Open the cans of beef consomme.
• Whisk in sherry and flour mixture quickly.
• While whisking, slowly pour in the beef consomme, Bring to a boil, and reduce to a simmer.
• Seperate the roast beef and add to the liquid to let heat.
• Place salad greens in a large mixing bowl, drizzle with the vinaigrette and pepper, toss well to coat.
• Place a roll on a parchment-ined baking sheet.
• Use tongs to divide roast beef evenly between the 6 rolls.
• Sprinkle with steak seasoning, cheese, and top roll.
• Spray with cooking spray, and place in the oven for 3 minutes.
• Divide the rest of the Au Jus sauce between small dipping bowls.
• Set the oven to broil and broil for 2 minutes checking often to make sure they do not burn.
• Serve and enjoy.

Keyword Healthy