French Dip With Au Jus

March 19, 2020
Created by Harmons
25 minutes
Serves 2 1/2 cups
  • Au jus
  • Olive oil
  • 1/4 cup chopped red onion
  • 1 clove garlic, minced
  • 3/4 cup white wine
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup beer
  • 2 1/2 cups beef broth
  • 1 tsp flour
  • Salt and freshly ground pepper
  • French Dip
  • 4 Harmons hoagie buns, toasted
  • 4-8 slices provolone cheese
  • 1 lb sliced medium-rare London broil

In a large saucepan over medium heat, add a drizzle of olive oil. Add onions and cook until browned, 10-12 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine and scrape pan bottom to release any browned bits. Add Worcestershire sauce and cook for 1 minute, stirring constantly.

Add beer and beef broth and bring to a boil. Reduce heat and simmer for about 3 minutes. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes. Season with salt and pepper.

Slice rolls ¾ of the way through. Place rolls on a rimmed baking sheet and place 2 cheese slices on each roll and place under broiler and melt, about 3 minutes. To assemble, divide London broil meat evenly between 4 buns. Serve with au jus.