2 Tbsp butter
1 shallot, chopped
1 Tbsp flour
2 cans beef consomme, or beef broth (if doing better than boullion, do 3.5 C water, and maybe about 3 Tbsp better than boullion)
1 ½ lbs deli sliced roast beef
Grill seasoning, such as Montreal Steak Seasoning Blend (optional)
4 torpedo sandwich rolls, split
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 consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Season meat with grill seasoning or salt and black pepper (optional).
If you want, you can toast the sandwiches open faced in the oven open with swiss cheese. Dip sandwiches in the sauce as you eat.