“Tender roast beef, double dipped in homemade au jus on a whole-grain roll with a crisp green salad. Another Eating for Life recipe.”

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 tablespoon all-purpose flour
  • 3 tablespoons dry sherry (optional)
  • 2 (10 1/2 ounce) cans beef consomme
  • 1 (10 ounce) bag romaine lettuce
  • 13 cup newman's own light balsamic vinaigrette salad dressing
  • fresh ground black pepper, to taste
  • 4 whole grain sandwich rolls, split
  • 1 lb lean roast beef, thinly sliced
  • 1 teaspoon McCormick's Montreal Brand steak seasoning
  • 8 cherry peppers


  1. Place a large skillet over medium heat, add olive oul and heat for 1 minute. Add shallots and saute 2 minutes. All flour and saute 2 more minutes. Whisk in sherry and cook for 3 minutes.
  2. While whisking, slowly pour in beef comsomme. Bring to a boil over high heat, them reduce heat to low and simmer.
  3. Place salad greens in a large mixing bowl. Drizzle with vinaigrette, toss to coat and season with black pepper. Divide into 4 salad bowls.
  4. Set our 4 dinner plates. Place a roll and a ramekin (or small cup) on each plate.
  5. Divide roast beef into 4 portions. Use tongs to dip a portion of roast beef into warm au jus sauce, place inside roll and sprinkle with steak seasoning.
  6. Fill ramekins with extra au jus for dipping. Place 2 cherry peppers on each plate. Serve and enjoy!

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