Philippe's deli in 1918 Los Angeles accidentally dropped a sandwich in beef drippings, creating the French dip by mistake.
French Dip Sandwich
Sink your teeth into a mouthwatering French Dip Sandwich, where tender, juicy slices of beef are nestled between soft, crusty bread. This iconic LA creation is best enjoyed by dipping it into a rich, savory au jus that amplifies every bite. With layers of flavor and a satisfying crunch, this sandwich is a must-try for any meat lover!
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
The Story
This sandwich was born from a 1918 accident at Philippe's in Los Angeles when French chef Philippe Mathieu accidentally dropped a roast beef sandwich into a pan of beef drippings—his customer loved it so much that word spread through downtown LA's railway workers, creating America's first proper French-inspired dip sandwich that has absolutely nothing to do with France except the crusty bread.
Regional Twist
In Chicago's Little Italy, they swap the French rolls for crusty Italian bread and add giardiniera-spiked beef broth, turning the dipping sauce into a proper spicy pickle assault.
📝 Ingredients
Shopping List
- 1 lb (454 g) beef roast
- 4 pieces french rolls
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) beef broth
- garlic (to taste)
- onion (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Season the beef roast with salt and pepper, then sear it in a hot pan until browned on all sides.
- 3
Transfer the roast to a baking dish, add sliced onion and minced garlic, and pour beef broth over the top.
- 4
Cover and bake for about 2 hours, or until the beef is tender.
- 5
Remove the beef, let it rest, and slice thinly.
- 6
Serve the sliced beef on French rolls with a side of warm beef broth for dipping.
💡 Pro Tips
- ✓Sear the beef roast at 425-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard reactions that create 600+ flavor compounds essential for rich jus.technique425-450°F surface temp
- ✓Slice the rested beef against the grain at 1/8-inch thickness using a sharp knife angled at 45 degrees to break muscle fibers and reduce chewing resistance by 70%.technique1/8-inch thickness, 45° angle
- ✓Reduce the cooking liquid by 30-40% after removing the beef to concentrate flavors and achieve proper jus consistency that coats the back of a spoon.timing30-40% reduction
- ✓Toast the French roll cut-sides for 2-3 minutes at 400°F to create a moisture barrier that prevents the bread from becoming soggy when dipped in jus.technique2-3 minutes at 400°F
- ✓Maintain the jus serving temperature at 140-160°F to preserve gelatin structure from collagen breakdown while keeping it warm enough to penetrate the bread effectively.timing140-160°F
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Philippe's deli in 1918 Los Angeles accidentally dropped a sandwich in beef drippings, creating the French dip by mistake.
French Dip Sandwich
Sink your teeth into a mouthwatering French Dip Sandwich, where tender, juicy slices of beef are nestled between soft, crusty bread. This iconic LA creation is best enjoyed by dipping it into a rich, savory au jus that amplifies every bite. With layers of flavor and a satisfying crunch, this sandwich is a must-try for any meat lover!
The Story
This sandwich was born from a 1918 accident at Philippe's in Los Angeles when French chef Philippe Mathieu accidentally dropped a roast beef sandwich into a pan of beef drippings—his customer loved it so much that word spread through downtown LA's railway workers, creating America's first proper French-inspired dip sandwich that has absolutely nothing to do with France except the crusty bread.
Regional Twist
In Chicago's Little Italy, they swap the French rolls for crusty Italian bread and add giardiniera-spiked beef broth, turning the dipping sauce into a proper spicy pickle assault.
📝 Ingredients
Shopping List
- 1 lb (454 g) beef roast
- 4 pieces french rolls
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) beef broth
- garlic (to taste)
- onion (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Season the beef roast with salt and pepper, then sear it in a hot pan until browned on all sides.
- 3
Transfer the roast to a baking dish, add sliced onion and minced garlic, and pour beef broth over the top.
- 4
Cover and bake for about 2 hours, or until the beef is tender.
- 5
Remove the beef, let it rest, and slice thinly.
- 6
Serve the sliced beef on French rolls with a side of warm beef broth for dipping.
💡 Pro Tips
- ✓Sear the beef roast at 425-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard reactions that create 600+ flavor compounds essential for rich jus.technique425-450°F surface temp
- ✓Slice the rested beef against the grain at 1/8-inch thickness using a sharp knife angled at 45 degrees to break muscle fibers and reduce chewing resistance by 70%.technique1/8-inch thickness, 45° angle
- ✓Reduce the cooking liquid by 30-40% after removing the beef to concentrate flavors and achieve proper jus consistency that coats the back of a spoon.timing30-40% reduction
- ✓Toast the French roll cut-sides for 2-3 minutes at 400°F to create a moisture barrier that prevents the bread from becoming soggy when dipped in jus.technique2-3 minutes at 400°F
- ✓Maintain the jus serving temperature at 140-160°F to preserve gelatin structure from collagen breakdown while keeping it warm enough to penetrate the bread effectively.timing140-160°F