From: Foodnetwork.com
Serves: 6
Difficulty: Easy
People In The Kitchen: 3
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

2 tbsp butter
1 shallot, chopped
1 tbsp flour
1 jigger dry sherry (optional)
2 cans beef consomme or broth
2 lbs deli sliced roast beef
salt and pepper for seasoning
6-12 sandwich rolls

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/broth 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 a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Reaction: Overwhelmingly positive   I think this is a new community group favorite.

Group Size: 6 girls

Group Involvement: 1 person chopped the shallot, 1 person seasoned the roast beef and 1 person prepared the broth

Alterations: We didn’t have sherry, so we used some other kind of alcohol (I don’t remember what it was), and we toasted the sandwich rolls

If I made this again:  We had 2 kinds of roast beef: some from the deli counter, 1 prepackaged.  The roast beef from the deli counter was amazingly good, and also less expensive than the prepackaged stuff.

Leftovers: None, but it would’ve been simple to store the roast beef.