Serves 48 (4 oz) beef servings & 48 cups broth

French Dip on Bolillo BunIngredients:
¾ lb butter
4 large yellow onions, chopped & sautéed
¾ cup all-purpose flour
2/3 cup Beef Base
1 ¾ gallons water
2 tbsp Montreal Steak Seasoning Blend
4 bay leaves
2 tsp instant deep roast coffee*
Kosher salt
Fresh cracked black pepper
25 pounds roasted beast, thin sliced
100 slices provolone cheese
48 bolillo, hoagie, or similar sandwich rolls, sliced lengthwise

Directions:
In a large pot, melt butter to sauté onions
Stir in flour and cook until blended (about one minute)
Slowly whisk in beef consommé and water
Add bay leaves, instant coffee, steak seasoning, salt & pepper (adjust to taste)
Bring sauce to a slow boil for five minutes and reduce to a simmer
Place roast beef into the pot to soak for 3 minutes
Remove roast beef and place in covered pan

To Serve:
Bolillo buns with provalone cheese1. Preheat oven to 350 degrees F. Open the sandwich rolls and lay out on hotel pans face up.
2. Place 2 slices of provolone on the top portion of each roll
3. Heat in oven for 5 minutes until cheese just begins to melt
4. Place 4 ounces of sliced meat onto bottom portion of bun and close
5. Place one sandwich on plate with side serving of sauce for dipping

Larry Pulling Pork for SandwichesCook’s Note: Adding small amounts of instant coffee to the liquid will bring out the beefiness, but too much quickly makes the sauce bitter. Start with a small amount and add more to develop the flavor you desire.