Tri-Tip French Dips with Homemade Au Jus

 

2 tablespoons butter

½ medium red onion, chopped (for jus)

½ medium red onion, sliced into half-moons (for sandwiches)

2 garlic cloves, minced or 2 teaspoons jarred minced garlic

2 packages au jus mix

¼ cup sake

2 tablespoons Worcestershire sauce

2 cups beef broth

1 perfectly grilled leftover tri-tip thinly sliced against the grain

Swiss cheese

4-6 of your favorite sandwich rolls. I like onion rolls.

 

In a large, shallow skillet over moderate heat, melt butter. Add onion and garlic to butter and sauté 2 minutes. Add au jus packets to butter, onion and garlic and cook a minute longer.

Whisk in sake and cook liquid out. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat for 30 minutes

Build your sandwiches by dipping tri-tip slices in the jus to warm through. Spoon a couple of tablespoons of jus onto the bottom of your roll. Pile the thinly sliced tri-tip high on the soaked roll.

Top with Swiss cheese. Warm the sandwich under the broiler for a few seconds until cheese is melted or on a closed grill for a few minutes. Top with sliced red onion. Spoon more jus over the sandwich and enjoy. Fill some small bowls or ramekins with the jus for dipping.