Beef dip is a popular sandwich originating in Los Angeles, featuring thinly sliced roast beef on a French roll or baguette. The sandwich is typically served au jus – that is, with beef juice from the cooking process for dipping. Beef dip’s popularity has steadily grown over the years, becoming a staple menu item at many diners and sandwich shops across the United States.
The History of the Beef Dip Sandwich
The creation of the beef dip sandwich is commonly attributed to two Los Angeles restaurants in the 1930s – Cole’s Pacific Electric Buffet and Philippe The Original. Both claim to have invented the sandwich. As the story goes, a customer at one of the restaurants requested a French roll sandwich with some of the beef juices to dip it in, and the beef dip was born. The concept clearly resonated with customers, as it quickly became a signature menu item at each establishment.
Philippe The Original is said to have debuted their version of the sandwich in 1918, serving sliced beef on a baguette with a cup of meat juices for dipping. Cole’s Pacific Electric Buffet claims to have invented the sandwich in 1908, with a customer requesting a sandwich with “something moist.” To accommodate, the cook dipped the roll in beef juices before making the sandwich. While the exact origins are murky, what is clear is that these early Los Angeles eateries helped popularize the now-beloved beef dip sandwich.
The Beef Dip’s Rise in Popularity
From its origins in Los Angeles diners, the beef dip sandwich slowly spread in popularity throughout the 20th century. Regional variations emerged using different types of breads, from French rolls to ciabatta to hoagie rolls. The dipping jus or au jus also came to be made in different ways – from the natural cooking juices of the roast beef, to using beef base, to packaged au jus mixes.
By the 1970s and 1980s, the sandwich became a menu staple at diners, pubs, and sandwich shops across the U.S. National chains like Arby’s began offering their own versions. As the beef dip’s popularity rose, chefs and restaurants started getting creative, experimenting with different cuts of meat, artisanal breads, and gourmet ingredients like caramelized onions and cheese. Premium versions that use high quality roast beef and artisanal rolls emerged.
Today, the humble beef dip has secured its place as a standout on menus across America. A survey by MarketsandMarkets Research estimated U.S. sales of roast beef sandwiches, the vast majority being beef dip style, to be nearly $2 billion annually. It remains a go-to sandwich classic, appealing to both casual diners and foodies alike.
Estimating Attendance at Beef Dip Restaurants
With the beef dip sandwich being so widely available and popular, it’s challenging to estimate exactly how many people are eating beef dip on any given day. However, we can make some educated guesses based on the following factors:
- Number of beef dip sandwiches sold annually – Using the MarketsandMarkets data of nearly $2 billion in annual U.S. roast beef sandwich sales, and estimating an average sandwich price of $8, that equates to around 250 million beef dip sandwiches sold per year.
- Rate of consumption – If evenly distributed across the population, 250 million sandwiches per year would mean every American eats about one beef dip sandwich per month. Realistically, many beef dip lovers eat them more frequently than that.
- Restaurant availability – Beef dip sandwiches are available at tens of thousands of restaurants nationwide, from major chains like Arby’s to small local diners. Considering the number of purchase points, opportunities to consume beef dip are high.
- Weekday vs. weekend – As a menu staple, beef dip is likely consumed fairly evenly across weekdays and weekends. Weekend diners may balance out weekday work lunches.
Taking these factors into account, it’s reasonable to estimate that several million people per day are eating beef dip sandwiches in the United States. An average weekday likely sees at least 2-3 million beef dip sandwiches consumed. Weekends could be similar or perhaps slightly higher.
For example, if each of the nearly 15,000 Arby’s locations in the U.S. sells just 50 beef dip sandwiches per day, that alone accounts for 750,000 sandwiches. Considering the thousands of other restaurants serving it, a few million beef dip eaters per day is a conservative estimate.
Major Beef Dip Restaurants and Chains
To further illustrate beef dip’s popularity, here is a look at some major restaurant chains and their locations serving the sandwich:
| Restaurant Chain | U.S. Locations |
|---|---|
| Arby’s | ~3,100 |
| Bradley’s Sandwich Shops | ~25 |
| Jersey Mike’s Subs | ~2,000 |
| Jimmy John’s | Over 2,000 |
| Mr. Beef Chicago | 10 |
| Portillo’s | Over 60 |
| Rally’s | Over 400 |
| Wienerschnitzel | Over 300 |
Beyond the major chains above, tens of thousands of local diners, sandwich shops, pubs, and restaurants across America also serve their own version of the popular beef dip sandwich. When all the locations are tallied up, beef dip is readily available to millions of Americans every day.
Profile of a Beef Dip Lover
While people across all demographics enjoy beef dip, the sandwich does seem to skew towards male customers. Many women certainly eat and enjoy beef dip as well, but market research indicates men are more likely to choose the sandwich.
For example, a 2015 Zagat survey found that 52% of mennamed the roast beef sandwich as one of their five favorite sandwiches, compared to just 37% of women who named it among their top five. While not exclusively a male sandwich, beef dip does appear to have more male-leaning appeal in general.
Beef dip lovers also tend to skew older in age, with Baby Boomers being the most likely generation to order the sandwich. Millennials and Gen Z are less likely to opt for beef dip than earlier generations. The messy, hands-on eating style and old-school vibe of beef dip resonate more with older customers who remember diners and drive-ins of the 50s, 60s and 70s where the sandwich first gained widespread appeal.
There are also regional differences in beef dip fandom, with the sandwich unsurprisingly remaining most popular in its native Los Angeles area. The West Coast in general accounts for the highest consumption. However, the sandwich has appeal across the U.S. with hot spots like Chicago also boasting devoted followings. Anywhere diners and sandwich shops are popular you’ll find beef dip on the menu.
Factors Driving Beef Dip Consumption
So what factors are driving millions of customers to choose the timeless beef dip sandwich again and again?
Nostalgia
For many Americans, beef dip is sentimentally linked to diners, drive-ins, and old-school sandwich shops. The sandwich triggers fond memories of these places and time periods when beef dip first became popular. The vintage vibe of beef dip is comfort food in sandwich form.
Heartiness
With tender sliced beef and a juicy au jus for dipping, beef dip is a hearty, filling meal between bread. It satisfies cravings for something savory and protein packed. The combination of protein and carbs is nutrient dense and stays satisfyingly in the stomach longer than lighter sandwiches.
Customization
From the type of roast beef to the bread to toppings like peppers or cheese, the beef dip allows for customization to your tastes. The au jus dip also adds another element of personalization. You can adjust the beefyness and juiciness bite-by-bite.
Taste Profile
The combination of rich, tender beef, the juiciness of the au jus, and the crunch of a French roll or baguette simply appeals to American palates. The sandwich pairs well with coffee, fries, onion rings, and other classic diner fare.
Beef Dip Consumption Trends
Some emerging trends are also influencing beef dip consumption in recent years:
Premium Versions
As foodie culture expands, many restaurants are elevating the humble beef dip with artisanal ingredients and creative twists. High-end restaurants may use premium beef cuts like tenderloin, exotic dipping jus, or gourmet toppings to create chef-driven beef dip sandwiches. While the classic remains popular, premium beef dips are trending in the industry.
Health Trends
Some health-conscious customers are opting for lower sodium beef dips, or lighter dipping jus rather than fatty au jus. Using leaner beef cuts or going easy on the dip can reduce the sandwich’s sodium and fat. “Skinny” beef dip options have emerged to cater to health trends.
Plant-Based Alternatives
For vegetarian and vegan diners craving their own beefless sandwich, plant-based fake meat dip sandwiches have started popping up. Toyota Stadium, home of the MLS Dallas FC soccer team, made headlines for its new Impossible Foods beef dip using plant-based meat. These innovations open the beef dip experience to non-meat eaters.
Conclusion
While the exact number is difficult to pinpoint, it’s clear that beef dip sandwiches remain a dining staple for millions of Americans every day. The hearty, crave-worthy sandwich first innovated by Los Angeles diners in the early 1900s has become a nationwide favorite. Customization, nostalgia, and nutrition drive beef dip’s ongoing popularity at diners, sandwich shops, and increasingly, at premium restaurants putting gourmet spins on the classic.
Beef dip’s ubiquity on menus across the U.S. ensures that the dunkable roast beef sandwich will remain a part of the American dining experience for years to come. As long as diners crave hearty comfort food and the taste of dipping a juicy sandwich into beefy au jus, the beef dip will have a place in America’s culinary consciousness.