Tender & juicy London broil is the star of these French Dip Sandwiches with Caramelized Onion Au Jus, but slices from leftover holiday roasts would be equally delicious!
Pierce roast with a fork and add it to a large zipper bag. Add shallots, garlic, soy sauce, vinegar, lemon juice, oil, oregano, and thyme to bag and seal. Massage into roast, the allow to marinate in refrigerator 2 hours, turning every 30 minutes.
Preheat broiler to high, setting the rack on the second highest level. Spray a broiler pan with cooking spray.
Remove roast from bag; scrape shallots and garlic from roast and discard. Retain marinade liquid and set aside. Sprinkle meat evenly with salt and pepper.
Broil 4 inches from heat for 5-6 minutes on each side, or until desired degree of doneness. Let stand 10 minutes before slicing the beef thinly.
Caramelized Onion Au Jus
In a large saute pan, add the reserved roast marinade, onions, and garlic. Stir for 5 minutes, until softened. Stir in the soup mix, then add the consomme, broth, wine, water, and Worcestershire. Bring it to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally. Add more water if needed.
Remove from heat and pour the liquid through a fine strainer, reserving the liquid and onions in separate bowls.
Heat oven to 400 degrees. Toast frozen rolls for 8-9 minutes, then remove and slice in half. Top with slices of beef, Havarti cheese, and caramelized onions. Toast the built sandwiches for 2 more minutes until the cheese is melted. Serve with bowls of au jus for dipping.
Recipe adapted from The Pioneer Woman.
|Amount Per Serving||As Served|
|Calories 230kcal Calories from fat 80|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 3g||15%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|