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 (light beef broth) 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 (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 U.S., 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, particularly at Philippe’s, one of LA’s iconic sandwich shops.
The dipping sauce, au jus, is literally the juices from the roasted beef, adding flavor and moisture to each bite.

Where to Try

Philippe’s - Los Angeles, California

Cole’s - Los Angeles, California

Adamson’s French Dip - Sunnyvale, California

Recipe

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
1/2 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

Preparation & Cooking Instructions

Cook the roast beef:
Preheat the oven to 325°F (165°C). Rub the beef with olive oil, salt, pepper, garlic powder, and onion powder. Place in a roasting pan with 1 cup beef broth and 1/2 cup water. Cover and roast about 1.5–2 hours until the internal temperature reaches 135–140°F (medium rare). Let rest for 10 minutes, then thinly slice against the grain.
Prepare the au jus:
Pour pan drippings into a saucepan. Add 1 cup beef broth and Worcestershire sauce. Simmer 5–10 minutes. Season with salt and pepper. Strain if desired.
Assemble the sandwiches:
Slice French rolls and lightly toast. Layer slices of roast beef on the roll. Optional: add Swiss or provolone cheese and melt under a broiler for 1–2 minutes.
Serve:
Serve hot with au jus on the side for dipping.

French Dip