Easy French Dip Sandwiches

French Dip - adapted from allrecipes.com

1 pack of sirloin (1 pound makes about 5 sandwiches)

whole wheat crusty rolls (hoagie shaped)

sliced provolone

1 can Campbell's French Onion soup

1 can beef broth

1 can/bottle beer

lite sour cream

butter

Trim the sirloin and place in crockpot. Pour in soup, broth, and beer. Cook on low about 6 hours. Remove meat and let it rest for 5 minutes, then slice against the grain, return to pot.

Split the rolls. Butter one side lightly, place sliced cheese on other side. Toast in oven for about 5 minutes, until cheese is melted. Spread sour cream on the buttered side of the roll. Use tongs to add some sirloin. Cut in half diagonally, so there is a pointy end for easy dipping.

The liquid left in the crockpot becomes the au jus. Ladle out a small dipping bowl for each sandwich.