- 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.