Beef Dips

I wish I could take a picture that did this justice, maybe one day. Really, I don't know anyone who wouldn't love these. Thinly shaved roast beef with fried onions and peppers served on a homemade bun that has been toasted with garlic butter and topped with melted cheese. Ok, you had me at Thinly sliced.

This meal does take a little advanced prep, but it's worth it. This is not so much a recipe as it is a method, so make sure to red it through so you are prepared.

I like to pat my roast dry and then rub it with oil and cover it with steak seasoning. I bake it at 400 degrees until the temperature reaches 140-150 degrees.  set the roast aside and let it cool completely. Add about 2cups of water to the pan drippings and set aside. This will be the base for your au jus.

Let me introduce you to one of my favorite kitchen gadgets. My meat slicer. It really is part of the secret to these beef dips. It doesn't matter what cut of beef you are roasting because you can get such thin tender slices with this baby.
Whether or not you have a slicer, after the beef has come to room temperature, slice it as thin as you can. Set the meat aside.
I like to top my beef dips with grilled onions and peppers. Thinly slice 1-2 onions and 1 pepper.  Add them to a hot oiled pan and season with some salt and pepper. I like to add about 1/4 tsp of pepper flakes for a little kick.

In a sauce pan, pour in the drippings that were set aside from the roast. I like to add a little beef bouillon to the drippings to make a richer tasting jus.  You might also need to season it with some salt and pepper. Keep the au jus on low while you toast your buns. You can put your sliced beef into the au jus now to to warm the the beef up.

Turn your oven on to broil. Slice open the buns and cover them with garlic butter. Toast the buns until golden brown. Be careful not to burn them! 2-3 minutes under the broiler will do the trick.
Remove the buns and top then with the sliced  beef, grilled onions and peppers and then top each with cheese. I like to use provolone usually, but all I had on hand was marble cheese.  Put back under the broiler until the cheese is melted and bubbling.
Ladle some of the au jus into a smaller bowl and serve along side your sandwiches for dipping.