2 tablespoons of butter
1 shallots, chopped
1 tablespoon of all-purpose flour
1 Jigger dry sherry, optional
2 cans of beef consomme, found on broth and soup boat or cattle broth
1 1/2 pounds of deli sliced roast beef
Grill spice mixture for steak, such as Montreal Steak Wort Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, divided
In a large flat pan over moderate heat, melt butter. Add butter to the fan and suck 2 minutes. Add flour to butter and scallion and boil a minute longer. Whisk in sherry and cook out liquid. Snow bees in a slow stream. Bring sauce to a bubble and let it cook over low heat until ready to serve sandwiches.
Pile meat loosely over your cutting board or a large work surface. Grate meat with grilled dish or salt and black pepper. Put 4 ramekins or small soup bowls to immerse sauce, 4 plates and 4 split torpedo rolls. To assemble, with a pair of kitchen tongues, dive meat into loose au jus sauce and stack in rolls. Place ramekins or cups with extra dipping sauce along side the sandwiches.