French dips on restaurant menus have always sort of confused me. I've never really understood why someone would pay restaurant prices for something that's so simple to make at home. But... to each their own. Next time you're craving a French Dip though... try this recipe instead, save yourself some bucks.
1 Tablespoon Butter
1 pound thinly sliced deli roast beef
1 package Au Jus seasoning
1 large onion
Hoagie Buns (toasted)
Provolone Cheese (or Swiss... but I prefer provolone)
Slice onion into long strips, and sautee in 1 Tablespoon of butter in a large skillet on medium-high heat.
While onions cook, prepare Au Jus seasoning according to package directions in a separate container.
Once onions are translucent, poor Au Jus into skillet. Bring to a light boil.
Add deli meat, separating slices as you go, to fully immerse meat in Au Jus sauce.
Simmer lightly to heat the meat, while you toast the Hoagie Buns.
Layer provologne cheese on hoagie buns.
Top with meat and onions.
Prepare a small dish of Au Jus sauce for dipping.