California

French Dip Sandwich

Born in Los Angeles at Philippe's (or Cole's, depending on who you ask), the French Dip is a California original. Thin-sliced roast beef piled high on a crusty French roll, served with a side of rich, savory au jus for dipping. Simple, satisfying, and quintessentially LA.

⏱ Total 3hrs 🍴 Serves 6 ⭐ LA Original 🍽 Comfort Food

Equipment Needed

🍳 Roasting Pan
🍽 Saucepan
🥙 Meat Thermometer
🔪 Sharp Carving Knife

Instructions

1

Prep the roast: Remove beef from refrigerator 1 hour before cooking to bring to room temperature. Pat dry with paper towels. Combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the roast.

2

Preheat and sear: Preheat oven to 450F. Heat a large oven-safe skillet or roasting pan over high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side.

Tip: Don't skip the searing step - it creates a flavorful crust and adds depth to your au jus.
3

Roast the beef: Transfer the pan to the oven. Roast at 450F for 15 minutes to develop the crust, then reduce heat to 325F. Continue roasting until internal temperature reaches 130F for medium-rare, about 45-60 minutes more.

4

Rest the meat: Remove roast from oven and transfer to a cutting board. Tent loosely with foil and let rest for at least 15 minutes. The temperature will rise about 5 degrees while resting.

5

Make the au jus: Place the roasting pan over medium-high heat on the stovetop. Add red wine and scrape up all the browned bits from the bottom. Add beef broth, bay leaf, and Worcestershire sauce.

6

Simmer and strain: Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly reduced. Strain through a fine mesh strainer. Season with salt and pepper to taste. Keep warm.

7

Slice the beef: Using a sharp carving knife, slice the rested beef as thinly as possible against the grain. The thin slices are essential for authentic French Dip.

8

Prepare the rolls: Split the French rolls and toast them lightly under the broiler until just golden. For "wet" style, briefly dip the cut sides of the roll in the warm au jus.

9

Assemble the sandwiches: Pile thin-sliced beef generously on each roll. If using cheese, add it now and place under broiler briefly to melt. Add horseradish on the top bun if desired.

10

Serve with au jus: Serve each sandwich with a small bowl of warm au jus on the side for dipping. The ritual of dipping each bite is what makes this sandwich special.

💡 Pro Tips & Variations

  • Visit the originals: Philippe's (1908) and Cole's (1908) both claim to have invented the French Dip. Visit both in downtown LA and decide for yourself!
  • Single dip vs double dip: "Single dip" means one side of the roll is dipped; "double dip" means both sides. Some purists prefer the roll dry for dipping themselves.
  • Use quality beef: The better the beef, the better the sandwich. Prime or choice grade makes a noticeable difference.
  • Make it ahead: The roast and au jus can be made a day ahead. Slice beef cold (it's easier), then warm slices in the au jus before serving.
  • Add caramelized onions: While not traditional, caramelized onions are a popular addition that complements the beef beautifully.
  • The right roll: Use a roll with a crispy crust but soft interior that can absorb the jus without falling apart.
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