4 tbsp. butter
1 medium onion, cut in half and sliced
1 cloved garlic, minced
1 tbsp. flour
2 cans beef broth
1-2 lbs. deli sliced roast beef
Montreal Steak seasoning or salt and pepper
swiss cheese or provolone cheese (optional)
sandwich rolls (we have used mini bagels)
In a large, shallow skillet over moderate heat, melt butter. Add onions and garlic to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef 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. Lightly season meat with grill seasoning or salt and black pepper. Pile meat onto rolls or bagels as desired. Top with 1/2 slice of cheese. Put in 400* oven for about 10 minutes to toast bread and melt cheese. Set out ramekins or small soup cups for dipping sauce. Dip and enjoy!
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