Smoked Tri-tip French Dip
Ingredients
- Smoked Tri-tip sliced thin
- 2 hoagie rolls
- Havarti cheese sliced thin
- 3 cups au jus
- 1 yellow onion sliced thin
- 1 TBSP butter
- ¼ cup Kettlehouse Cold Smoke Scotch Ale
- Kosher salt and black pepper
- Frank’s Red Hot Sauce
Instructions
- Bring your au jus up to a simmer and add the smoked tri-tip slices into the soup.
- Melt the butter in a sauté pan and add the yellow onion. Sauté until the onion became translucent. Add the Cold Smoke Scotch Ale and simmer until it reduces. Season with kosher salt, black pepper, and Frank’s Red Hot Sauce.
- Layer each hoagie roll with the beef, sautéed onions, and Havarti cheese. Ladle au jus into ramakin.
- Now it's time to dip and bite!