French Dip with au jus

 

Any cut of beef you like
Campbells French Onion Soup (with a can of water per can of soup)
Swiss or Provolone cheese
Bread Rolls of choice
steak seasoning and salt

Cook beef covered in liquid (all day if necessary) for it to be soft and easily shredded. For the liquid, use French onion soup or (beef broth with onions) and season with a bit with steak seasoning and salt.

Once soft, shred with a knife and return to liquid, which will have reduced a lot as shown below:

Toast your roll with or without butter. Add cheese to the bottom bun and melt. Top with shredded flavorful beef, and top bun. Serve with a bit of the juice (au jus) on the side for dipping. One of Pat's favorites!