Philly Steak, French Dip

These are homemade, slice them in two, butter lightly and brown them in a pan, if you don't the bread will be way to mushy for the au jus!

•32 oz. thin sliced rib eye or eye roll steak
•6 T olive oil
•Cheese Swiss, American or Provolone works fine (I use Swiss)
•4 crusty Italian rolls (I made them homemade)
•1 large Spanish onion
•Optional: sweet green and red peppers sauteed in oil
•Optional: mushrooms sauteed in oil

Preparation:
Heat an iron skillet or a non-stick pan over medium heat. Add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions, then add the remaining oil and saute the slices of meat quickly on both sides.Once the meat is done, place 8 oz. of the meat into the rolls. Add onions, Place cheese on top.

Au jus is French for "with its own juice." In America it describes a thin sauce for using with beef. It is not thick like many sauces or gravies.
This sauce is sometimes served with (on) the food or placed in a small individual bowl on the side for dipping into. It is sometimes served in a gravy boat, as well.

Ingredients:

Drippings from beef roast

2 1/2 cups beef stock or brown stock

Salt and pepper to taste

2 1/2 ounces chopped onions

1 ounce chopped carrots

1 ounce chopped celery

Instructions:

Drain off all but 1-2 ounces of the fat from the roasting pan being careful to retain any juices in the pan from your roast

Add the onions, carrots and celery

Set the pan over high heat and cook until the vegetables are brown and their moisture has evaporated leaving only fat, vegetables and brown drippings and adjust heat so the mixture does not burn

Pour off excess fat
Pour 2/3 cup of the stock into the roasting pan to deglaze it

Stir over heat until brown drippings are dissolved

Pour the deglazing liquid and vegetables into a sauce pan with the remaining stock

Simmer until the vegetables are soft and the liquid is reduced by about 1/3
Strain through a sieve lined with cheesecloth into a clean sauce pan, skim the fat off and season to taste with salt and pepper