French Dip Sandwich Recipe - The Cookie Rookie® (2024)

FAQs

What is a French dip sandwich made of? ›

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

The French Dip comes with jus. The Italian Beef comes with gravy. Both are referring to basically the same thing, though quality is obviously going to vary from place to place. I personally prefer asking for gravy rather than trying to navigate the jus/au jus problem with a server.

Are you owned by the Mayor? (Former Mayor Riordan) No, Philippe's has been owned by the same family since 1927 – the Martin/Binder/Downey family.

A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.

For each sandwich: Cut French rolls in half. Toast and butter each French roll. Layer about 1/2 pound of sliced beef on bottom slice of each roll; place remaining tops of rolls on top of the beef. Slice sandwiches in half and serve on individual plates with a small bowl (1/4 cup) of hot Dipping Sauce.

The basic concept is the same at both places – Philippe's serves their French Dip “wet” which means that the roll is dipped in the meat juices and then filled with roast beef, Cole's serves theirs with a side of au jus which diners dip their sandwich into.

And so was born the “French Dipped Sandwich,” so called either because of Mathieu's French heritage, the French roll the sandwich is made on or because the officer's name was French.

A sandwich is called a sandwich. Pain is bread, and there are many different forms such as a baguette - long and thin, a boule (round), pain (larger than a baguette) and so forth.

Not usually. Beef broth describes a liquid usually made by boiling beef bones and offal in water with some aromatics until the flavor in the solids flavor the liquid. Au jus describes a way of serving meat in its own juices or in a sauce made from its juices, which may include broth.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

Can I use beef gravy instead of au jus? ›

Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

The Best Sandwich in L.A.

Philippe's has been located in Los Angeles, CA since 1908 and at its current location on Alameda since 1951.

In Los Angeles proper, two competing eateries — Philippe's and Cole's, respectively — each claim to have invented the iconic French dip, the meaty French roll sandwich that's been doused in roasting pan juices.

And so was born the “French Dipped Sandwich,” so called either because of Mathieu's French heritage, the French roll the sandwich is made on or because the officer's name was French.

French Sandwiches FAQs

It is often accompanied by au jus, a flavorful beef broth for dipping. On the other hand, Philly Cheesesteak features thinly sliced beef steak, traditionally topped with melted cheese, such as Cheez Whiz or provolone, accompanied by bell peppers and/or mushrooms and served on a long roll.

There is further uncertainty about why the dish is called the French dip. It could be due to Philippe's heritage, the French roll it is served on, or because the police officer's name was French. The second restaurant that claims to have invented the French dip is Cole's, also known as Cole's Pacific Electric Buffet.

Roast beef. Swiss. Sub roll. French au jus sauce.