French Dip Sandwich
The French Dip sandwich was invented in Los Angeles, not France, and consists of thinly sliced roast beef piled onto a crusty French roll and served with a small bowl of au jus - the natural cooking juices rendered during roasting. The beef is typically roasted slowly until it can be sliced thin, retaining enough moisture to stay supple against the firm bread. Provolone or Swiss cheese melted over the meat adds a mild, creamy layer. The French roll must have a sturdy crust that holds its structure when dipped into the warm jus, absorbing the beefy, salty liquid without falling apart. Onions and garlic roasted alongside the beef enrich the jus with sweetness and depth. Each dip saturates the bread with concentrated meat flavor, and the contrast between the soaked, softened bread edges and the still-crisp center creates a texture that no dry sandwich can match.
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Instructions
- 1
Slice onion thin and caramelize in butter.
- 2
Add beef stock and Worcestershire, then simmer 10 minutes for au jus.
- 3
Quickly sear beef slices and season with pepper.
- 4
Split baguette and fill with beef, onions, and cheese.
- 5
Warm until cheese melts, then serve with hot au jus.
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