French dip sandwich 🥖🥩
A French Dip is a classic American sandwich made with thinly sliced roast beef served on a soft baguette or hoagie roll, typically accompanied by au jus—a flavorful beef broth for dipping. Despite the name, it’s an American creation, often credited to restaurants in Los Angeles in the early 20th century.
Ingredients (Serves 2–3)
For the Sandwich
- 250–300 g roast beef, thinly sliced
- 2–3 hoagie rolls or French baguette
- 2 slices provolone or Swiss cheese (optional)
- 1 tbsp butter (for toasting rolls)
For the Au Jus
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- Salt & pepper to taste
Instructions
1. Prepare the au jus
- In a small saucepan, combine beef broth, Worcestershire sauce, garlic powder, salt, and pepper.
- Simmer over low heat for 5–7 minutes. Keep warm.
2. Toast the rolls
- Butter the inside of rolls lightly and toast on a skillet until golden brown.
3. Assemble the sandwich
- Layer roast beef on the toasted roll.
- Add cheese if desired.
- Serve with au jus in a small bowl for dipping.
Serving 🍽️
- Traditionally served with French fries, pickles, or coleslaw.
- Dip each bite into the au jus for that signature flavor.
💡 Chef Tips
- For extra flavor, heat the beef in the au jus before assembling the sandwich.
- Use freshly baked rolls for a soft interior and crisp exterior.
I can also show you:
- A restaurant-style French dip with caramelized onions
- A slow-cooked version for ultra-tender beef.
