Brewhouse Beef Dip * Recipe

Sauté aromatics

In a medium saucepan over medium heat, add the butter and vegetable oil. When butter melts, add the diced onion and sauté 4–5 minutes until translucent and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze & build jus

Pour in the dry red wine (if using) and scrape any browned bits from the pan. Let the wine reduce about 1 minute. Add the beef broth, soy sauce, and Worcestershire sauce. Stir to combine.

Simmer & season

Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered 10–12 minutes to concentrate flavors. Season with salt and freshly ground black pepper and taste; adjust seasoning as needed.

Optional thicken

If you prefer a slightly thicker jus for dipping, mix the cornstarch and cold water to make a slurry. Whisk the slurry into the simmering jus a little at a time and cook 1–2 minutes until slightly thickened. Remove from heat and keep warm. Reserve 1 cup of jus in a shallow serving bowl for dipping at the table.

Prepare roast beef

If your roast beef slices are chilled and clumped, separate and lightly warm them in the jus for 30–60 seconds just to take the chill off (do not overcook). Remove beef with tongs or a slotted spoon and keep warm in a covered bowl while toasting rolls.

Toast rolls

Preheat broiler or toaster oven to high. Split the rolls horizontally. Spread softened butter on cut sides. Place cut-side up under the broiler until golden brown, about 1–2 minutes—watch carefully to avoid burning.

Assemble sandwiches

Lay a generous portion (about 4 oz) of the warmed roast beef on the bottom half of each roll. Top each with a provolone slice. If you like, place assembled sandwiches briefly under the broiler (10–20 seconds) just until the cheese melts and softens—do not dry out the beef.

Add condiments

Spread Dijon mustard on the top half of the rolls if using, and add pickled banana peppers or pepperoncini to each sandwich to taste for brightness and heat. Close sandwiches and press gently.

Serve

Place each sandwich on a plate with a shallow bowl or ramekin of the warm jus reserved for dipping. Garnish with chopped parsley. Serve immediately so sandwiches are hot and jus remains warm.