Wednesday, April 26, 2006

French-dip Beef Sandwiches, Broccoli with cheese sauce and Crispy Potatoes

This is one of the things we do with left-over Outback steaks.
In a sauce pan, melt 1T butter and stir in 1T flour. Stir for one minute after the mix becomes bubbley. Add 4 oz. of shredded cheese; in this case we used a sharp white chedder. Keep warm while you steam the broccoli until just tender.
In another sauce pan, heat a 10 oz. can of good beef stock, or, you could use your own. We like to add some herbs to the canned stock such as rosemary. Also we add a bit of onion or powdered onion. When this mixture boils, pour it over the thinly sliced beef. Serve the beef on a roll and dip the sandwich into the broth.
A quick, easy and tastey dinner.



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