Introduction
The French dip sandwich, a classic American favorite, is a mouthwatering combination of thinly sliced roast beef, a soft French roll, and a side of savory au jus for dipping. Though its origins are debated, the sandwich is believed to have been invented in the early 20th century in either Los Angeles or Chicago. Regardless of where it was born, the French dip has become a staple in delis and restaurants across the United States. Known for its rich flavors and comforting warmth, this sandwich is perfect for lunch, dinner, or even a hearty weekend meal. In this guide, we’ll walk you through how to make an authentic French dip sandwich at home using beef, including a breakdown of ingredients, step-by-step instructions, variations, and health considerations.
The History
The origins of the French dip sandwich are the subject of some debate between two Los Angeles establishments: Philippe the Original and Cole’s P.E. Bar. According to legend, in 1918, Philippe Mathieu, the founder of Philippe’s, accidentally dipped a French roll into the roasting pan juices while preparing a sandwich for a police officer. The officer loved it, and the French dip was born. Meanwhile, Cole’s claims its version — the “Dip” — was created earlier, in 1908, by a customer who asked for a sandwich to soothe a toothache. Regardless of which establishment deserves credit, the French dip quickly became a beloved comfort food, especially among law enforcement and railroad workers. Today, it remains a popular menu item across the U.S., with many variations and homemade versions.
Ingredients Breakdown
- Beef roast – Typically top round or sirloin tip roast, slow-roasted for tenderness and flavor.
- French rolls or baguettes – Crusty on the outside, soft on the inside, ideal for soaking up the au jus.
- Au jus – Made from the drippings of the roast beef, often enhanced with beef broth, Worcestershire sauce, garlic, and herbs.
- Cheese (optional) – Provolone, Swiss, or cheddar, melted over the meat for added richness.
- Seasonings – Salt, pepper, garlic powder, onion powder, and sometimes thyme or rosemary for depth of flavor.
Step-by-Step Recipe
- Preheat oven to 325°F (165°C).
- Season the beef roast with salt, pepper, garlic powder, onion powder, and any desired herbs.
- Roast the beef on a rack in a roasting pan for about 1 hour and 15 minutes per pound, depending on desired doneness. Use a meat thermometer to check: 135°F (medium rare), 145°F (medium), or 160°F (medium well).
- Let the beef rest for 20–30 minutes before slicing thinly against the grain.
- Prepare the au jus by skimming excess fat from the drippings, then add beef broth, Worcestershire sauce, and simmer for 10–15 minutes.
- Toast the French rolls lightly and layer the sliced beef inside each roll.
- Add cheese if desired, and melt it under the broiler or in a toaster oven.
- Serve immediately with a side of warm au jus for dipping.
Tips
- Use a meat thermometer to avoid overcooking the roast.
- Letting the beef rest ensures juicier slices.
- If the au jus is too rich, dilute it with a bit more broth or water.
- For a richer flavor, deglaze the roasting pan with red wine before making the au jus.
- Thinly slice the beef for easier eating and better dipping.
Variations and Customizations
- Vegetarian version – Substitute beef with roasted portobello mushrooms or eggplant.
- Spicy kick – Add hot sauce or sliced jalapeños to the sandwich.
- Extra toppings – Include caramelized onions, roasted garlic, or horseradish mayo.
- Different cheeses – Try blue cheese, gouda, or mozzarella for unique flavor profiles.
- Alternative bread – Use ciabatta or sourdough for a different texture and taste.
Health Considerations and Nutritional Value
A typical French dip sandwich made with beef can be high in protein, making it a satisfying meal option. However, it can also be high in saturated fat and sodium, especially if processed cheese and salty broth are used. To make a healthier version:
- Choose lean cuts of beef like top round or eye of round.
- Use low-sodium beef broth and limit added salt.
- Select whole grain or multigrain rolls for added fiber.
- Opt for low-fat cheeses or skip the cheese altogether.
- Include fresh vegetables like lettuce, tomato, or avocado slices for added nutrients.
Per serving (one sandwich and ½ cup au jus), expect approximately 400–600 calories, 20–35g of protein, and varying levels of sodium depending on ingredients.
Ingredients
- 3–4 lb beef roast (top round or sirloin tip)
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 6–8 French rolls or baguettes
- 6–8 slices provolone, Swiss, or cheddar cheese (optional)
Directions
- Preheat oven to 325°F (165°C).
- Mix salt, pepper, garlic powder, and onion powder in a bowl. Rub the mixture evenly over the beef roast.
- Place the roast on a rack in a roasting pan and cook for approximately 1 hour and 15 minutes per pound or until desired doneness is reached.
- Remove from oven and let rest for 20–30 minutes before slicing thinly.
- Pour the beef drippings into a saucepan, skim off excess fat, and add beef broth and Worcestershire sauce.
- Simmer the au jus over medium heat for 10–15 minutes until slightly reduced.
- While the roast rests, slice the French rolls lengthwise and lightly toast them.
- Layer the sliced beef onto each roll. Add cheese slices if desired and melt under the broiler.
- Serve the sandwiches with a small bowl of warm au jus for dipping.
FAQ
Can I use leftover roast beef?
Yes! Leftover roast beef works perfectly for French dip sandwiches. Just reheat the beef and au jus gently before assembling the sandwiches.
Can I freeze French dip sandwiches?
It’s best to freeze the roast beef and au jus separately. Assemble and toast the sandwiches just before serving to maintain the best texture.
What can I substitute for French rolls?
Ciabatta, sourdough, or hoagie rolls are good alternatives. Choose bread that can hold up to the juiciness of the sandwich.
Is it possible to make French dip sandwiches in a slow cooker?
Absolutely! Cook the roast in a slow cooker on low for 8–10 hours with broth, garlic, and seasonings. Shred or slice the beef and use the cooking liquid as the au jus.
How do I keep the sandwiches from getting soggy?
To prevent sogginess, toast the rolls well and avoid soaking them in the au jus for too long. Serve the au jus on the side so each person can dip as desired.
