A hot sandwich made with thin slices of delicate roast beef stacked on a French baguette and topped with au jus (pronounced oh zhoo’), a tasty beef sauce (au jus typically accompanies prime rib). While eating the sandwich, the juices are dipped into. Because au jus implies “with juice,” it’s more appropriate to call the French Dip “served au jus” than than “served with au jus,” which would actually mean “served with juice.”
The French Dip Sandwich, despite its name, did not originate in France. The name is derived from the type of bread used, which is a French roll or baguette. In the early twentieth century, the sandwich was invented in the United States, notably in Los Angeles. Philippe the Original and Cole’s P. E. Buffet both claim to be the inventors of the sandwich. Philippe accidently dropped the sandwich into a pan of beef fluids at Philippe the Original, but the patron for whom he was cooking the sandwich offered to eat it regardless. The customer was so impressed that word got out, and soon everyone was wanting the dipped sandwich served on a French baguette, hence the name, French Dip. At Philippe’s and Cole’s, the sandwich is still provided pre-dipped, but at most other restaurants across the country, it is served with a bowl of beef juices.
Sandwich with French Dip
Because there isn’t much to a French Dip Sandwich save beef slices, French bread, and meat juices (cheese, as well as spicy mustard or horseradish sauce, is an option at some establishments), the key to producing a top-notch version is to use the best components. If you choose tender, high-quality beef cuts, the sandwich will taste better and be easier to eat. Beef cuts from the rib or loin are preferred, although chuck, round, or brisket cuts can also be utilised provided they are of high quality and have been braised to tenderise the meat. French Dip sandwiches can be made using leftover oven roasts or pot roasts.
The bread used in a real French Dip Sandwich must be a type of French bread. To endure the torture of repeated dipping into the meat juices, it must be a fairly dense, crusty kind. This is why most people use a French baguette or pistolet roll. Softer breads and rolls should be avoided since they will soon disintegrate.
The meat fluids utilised for dipping are perhaps the most crucial factor that distinguishes an ordinary French Dip from an exceptional one. The greatest au jus is made from the fluids that run off the steak while it cooks. Although canned dipping sauces and meat fluids made from marketed mixtures are tasty, they lack the delicate flavour nuances that real meat drippings may bring.
Sandwiches with French dip have become a popular menu item at a variety of restaurants, sandwich shops, and fast food joints. Beef isn’t the only meat served; lamb, hog, ham, and even turkey meat have all grown popular. The same crusty French rolls that are used for the typical beef French Dip are used for all of the other versions, regardless of the type of meat utilised.