French Dip

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Quick Bite

A classic American sandwich made with thinly sliced roast beef served on a French roll or baguette, usually toasted or warmed, and traditionally served with a side of au jus for dipping.

History

The French Dip was created in Los Angeles, California, in the early 1900s, though the exact origin is disputed. Two restaurants, Philippe’s and Cole’s, both claim to have invented it around 1918–1919.

The sandwich consists of thinly sliced roast beef on a French roll, served with au jus, or beef juices, for dipping. Legend has it that the “dip” occurred either accidentally, when the roll was dropped into the meat drippings, or intentionally as a way to soften stale bread.

Despite its name, the French Dip is an American invention, not from France. It became popular in Los Angeles diners and has since spread across the United States, becoming a staple in casual restaurants and delis.

Fun Facts

• While the classic sandwich is just beef and bread, some variations include Swiss, provolone, or cheddar melted on top.
• Hollywood stars and famous visitors have historically favored French Dip sandwiches, especially at Philippe’s.
• The dipping sauce, au jus, is made from the juices of the roasted beef.
• Each dip adds flavor and moisture to the sandwich.

Where to Try

Philippe’s Los Angeles, California

Cole’s Los Angeles, California

Adamson’s French Dip Sunnyvale, California

Recipe

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French Dip Servings: 4–6 Prep: 15 minutes Cook: 1½–2 hours Difficulty: Medium Style: California Classic

Ingredients

For the beef

• 2 lb roast beef, top round, sirloin, or chuck
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth
• ½ cup water

For the sandwich

• 4–6 French rolls or baguettes
• Optional: Swiss or provolone cheese

For the au jus

• Pan drippings from the roast beef
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste

Instructions

1. Cook the roast beef: Preheat the oven to 325°F / 165°C.
2. Rub the beef with olive oil, salt, pepper, garlic powder, and onion powder.
3. Place in a roasting pan with 1 cup beef broth and ½ cup water.
4. Cover and roast about 1½–2 hours, until the internal temperature reaches 135–140°F for medium rare.
5. Let rest for 10 minutes, then thinly slice against the grain.
6. Prepare the au jus: Pour pan drippings into a saucepan.
7. Add 1 cup beef broth and Worcestershire sauce.
8. Simmer 5–10 minutes.
9. Season with salt and pepper. Strain if desired.
10. Assemble the sandwiches: Slice French rolls and lightly toast.
11. Layer slices of roast beef on the roll.
12. Optional: add Swiss or provolone cheese and melt under a broiler for 1–2 minutes.
13. Serve: Serve hot with au jus on the side for dipping.

Serving note: Keep the au jus warm and serve it in small bowls so each sandwich can be dipped bite by bite.

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