- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large shallots, finely chopped
- 4 cloves garlic, finely chopped
- 2 slightly rounded tablespoons flour
- 1 1/2 cups whole milk or half-and-half
- Salt and pepper
- A few grates of nutmeg
- 1 16-ounce bag frozen chopped spinach (preferably organic), thawed, wrung out in a kitchen towel and pulled apart to fluff it up slightly
- 1 cup grated Parmigiano-Reggiano
- 2 10.5-ounce cans beef consommé (such as Campbell’s) or 3 cups beef stock (such as Rachael Ray brand) or veal stock
- 4 8-inch pieces French bread or 4 hoagie rolls
- 1 1/2 pounds thinly sliced, rare roast beef
Preheat oven to 350°F.
In a medium skillet, heat the oil, two turns of the pan, over medium-high. Add the butter; let it melt, then add the shallots and garlic, and cook, stirring until softened, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until blended, about a minute more. Add the milk and bring to a bubble; season with salt, pepper and nutmeg. Stir in the spinach and cook, stirring often until heated through, about 3 minutes. Stir in the cheese and reduce heat to low.
In a large shallow skillet, bring the consommé to a simmer over medium-high, just a minute or two.
Place the bread on a rimmed baking sheet and heat in the oven just until warm and lightly crispy, 2-5 minutes. Cut the rolls in half horizontally, but not all the way through, leaving a hinge at one edge.
Dip each roll in the consommé, turning to coat. Using tongs, dip the roast beef, a few slices at a time, into the consommé and fill the rolls. Top with the spinach mixture.
Serve extra consommé alongside for dipping.
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