French Dip Sandwiches

2 tbsp. margarine
1 shallot, chopped
1 tbsp. flour
1 jigger sherry (optional, but I suggest putting it in)
2 cans beef consomme (in soup aisle)
1 1/2 lbs. sliced deli roasting beef
1 tsp. Montreal Steak seasoning
Torpedo Rolls

In a large shallow skillet over moderate heat, melt margarine. Add shallots to margarine and saute for 2 minutes.

Add flour to margarine and shallot and cook a minute longer.

Whisk in sherry and cook liquid out.

Whisk in consomme in a slow stream. Add Montreal Steak Seasoning.

Bring Sauce to a bubble and allow to simmer over low heat.

Separate roast beef slices and add to pan. Cook for about a minute or until roast beef is hot.

Using a pair of tongs, put meat into torpedo rolls.

Pour juice in ramekins or small soup cups. Serve sandwich and a cup of juice for dipping.