French Dip Sandwiches

I was scrounging around the other day, trying to come up with something to make for dinner. I had been thinking hamburgers, but we were all out of ground beef. We did, however, have a medium size piece of beef. It was thin cut, and said "perfect for pan frying!" on the package, so I figured it had to be good for something. I looked up recipes for beef, and came across a recipe for French Dip Sandwiches.
Now, I love French Dip Sandwiches, so I got all excited and clicked on a few of the recipes. That's when I began to get rather disappointed. Every single recipe called for slow-cooking. Usually, I love slow-cooker recipes, but when I wanted to make a meal *now*, those recipes were no good.
I puzzled for a while, and looked around to see if I could find a recipe that didn't call for 3-4 hours. Nothin' doin'. Also, several of the recipes called for Beef Consumme. Something I didn't have, and could not make.
I considered making something else, but the idea of French Dip Sandwiches was firmly rooted in my mind, and I wasn't going to be swayed easily. Finally, I decided to just improvise, and see what happened.
My grandmother used to tell her kids that they were having "an experiment!" for supper. I like that idea. :D

I started by thawing the beef. Then, I sliced it into thin slices.

Once it was all cut up, I lay them in a frying pan and cooked them.

When they were all cooked, I chopped them up into even tinier pieces.

Then, I put them in a pot with some beef broth (2 cups of beef broth, made from bouillon) and a can of condensed French Onion Soup.

I put it on the stove, on low, to simmer.

While that simmered, I decided to fry up some extra onions with butter. This had the double effect of adding delicious flavor to my meal, and a delicious smell to the kitchen/house.

Once the onions were done, and added, I let it sit and simmer a while longer. Maybe 20 minutes or so. I could probably have been served right away, but I needed to wait until certain people were home from work, for dinner. It certainly didn't hurt it, and probably helped enhance the flavor. :)
Once I was ready to serve it, I toasted some hoagie rolls, and put a slice of mozzorella cheese on it. Any mild cheese would work, but this is what I had handy, so it served. Then, I piled on the beef, and put a small bowl of the broth, or au jus sauce, on the side.

It was oh, so good. :D