French dip sandwiches are a popular menu item at many American restaurants and delis. But what exactly is the thinly sliced meat that gives these sandwiches their distinctive flavor? Keep reading to learn all about the origins and ingredients that go into making a classic French dip sandwich.
The History of the French Dip Sandwich
The French dip sandwich was invented in Los Angeles, California in the early 20th century. The exact origin is disputed, with both Cole’s Pacific Electric Buffet and Philippe The Original claiming to have created the first French dip sandwich.
The traditional story is that the sandwich was an accidental invention – a cook or waiter dropped a French roll into meat juices, and when a customer requested the sandwich anyway, the French dip was born. The hot, juicy meat paired with a crusty baguette was an instant hit.
By the 1930s, the French dip had become a staple menu item at restaurants across Los Angeles. It gained national prominence and popularity on a broader scale beginning in the 1970s.
Traditional French Dip Ingredients
An authentic French dip sandwich starts with a long, crusty French roll or baguette. The bread is sliced partially through and piled with thin slices of roasted meat.
The traditional choice of meat for French dips is roast beef. High quality roast beef brisket or round are sliced thin across the grain, resulting in tender cuts of meat.
The roast beef is cooked until it reaches medium rare doneness, which keeps it hot and juicy. It’s seasoned simply with just salt and pepper to let the flavor of the beef shine through.
After being piled high on the bread, the roast beef sandwich is briefly dipped into the hot juices left over from cooking the meat. This gives the bread a delicious soaked-through quality.
The hot beef juices, called jus or au jus, impart a rich, meaty flavor. The juices can be made by simmering beef bones, roasted meat trimmings, onions, carrots, celery, bay leaves, and other spices in water or broth.
Popular Variations
While roast beef is the gold standard, other types of meat are sometimes used today in French dip sandwiches:
- Roast pork
- Ham
- Pastrami
- Turkey
- Salami
Rare, sliced roast lamb is another excellent alternative choice for the French dip that provides delicious flavor.
Some French dip recipes call for provolone, Swiss, or cheddar cheese to be added. The cheese can be placed on top of the meat, or the bread can be toasted with cheese to create a cheesy crust.
Other popular French dip additions include:
- Sautéed mushrooms
- Caramelized onions
- Pepperoncini peppers
- Horseradish sauce
How to Make the Best French Dip at Home
To make a French dip sandwich with authentic roast beef flavor at home, follow these steps:
- Season a beef roast generously with salt and pepper. Top with carrots, celery, and onions.
- Roast in the oven at 325°F for 2-3 hours until it reaches an internal temperature of 135°F.
- Once roast beef is cooked, transfer to a cutting board and let rest for 15 minutes before slicing thin against the grain.
- Add trimmings and pan juices to a pot with beef broth. Simmer for 1 hour to make rich au jus.
- Slice a French baguette horizontally and scoop out some bread from the center.
- Fill the bread with slices of roast beef. Ladle au jus into small bowls for dipping.
- Serve warm so the bread soaks up the meaty juices. Enjoy!
Buying Quality Roast Beef
For restaurant-quality French dip sandwiches at home, it’s important to start with high-quality, well-marbled roast beef. Here’s what to look for when purchasing roast beef for French dips:
- U.S.D.A. Prime grade for the most marbling and flavor
- Roast beef top round or bottom round cut
- Evenly distributed marbling throughout the meat
- Deep red color with no grayish tones
- Lean, trim pieces with minimal sinew or gristle
Buying a whole roast and slicing it yourself results in the best texture. If buying pre-sliced roast beef, look for thicker slices cut against the grain.
Tricks for Extra Juicy Roast Beef
To maximize the juiciness of your French dip roast beef:
- Bring the meat to room temperature before roasting for even cooking.
- Use a meat thermometer and remove from oven at 135°F – meat keeps cooking after removal.
- Let roast rest for 10-15 mins before slicing to retain juices.
- Slice across the grain for shorter muscle fibers and more tender meat.
- Keep sliced meat warm in au jus until sandwich assembly.
Conclusion
With its thin slices of hot, salty roast beef soaked in rich meat juices, the French dip sandwich is a delicious American classic. While roast beef is the traditional choice, rarer cuts like lamb or pork loin can also be used. No matter what meat you choose, pairing it with a crusty French roll and flavorful au jus makes for amazing French dip sandwiches.