French Dip Sandwiches

Jump to Recipe·Print Recipe

French Dip Sandwiches are a classic comfort food featuring thinly sliced roast beef served on a crusty French baguette or roll, and are accompanied by a flavorful au jus dipping sauce.

French Dip Sandwiches recipe

 

French dip sandwiches are believed to have originated in Los Angeles, California, in the early 20th century. The most widely accepted story credits the creation to either Cole’s Pacific Electric Buffet or Philippe the Original, both of which claim to have invented the sandwich in the 1910s or 1920s.

According to popular legend, the sandwich was accidentally dipped in au jus (a light beef gravy) at Philippe’s, enhancing its flavor and prompting the creation of the dish. Today, French dip sandwiches are a classic American comfort food, with their origins often linked to Los Angeles’s vibrant culinary history.

 

Print

French Dip Sandwiches with au Jus

French Dip Sandwiches recipe
Print Recipe

French Dip Sandwiches are a classic comfort food featuring thinly sliced roast beef served on a crusty French baguette or roll, and are accompanied by a flavorful au jus dipping sauce.

  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 8 servings 1x
  • Category: Sandwiches & Wraps
  • Method: Slow Cooker
  • Cuisine: American

Ingredients

Units Scale
1 (3 to 4 pound) beef rump roast or bottom round roast 5 cups water 1/2 cup soy sauce 1 envelope onion soup mix 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon garlic powder 1 bay leaf 3 to 4 peppercorns 1 large onion, cut into half rings 16 thin slices provolone cheese 8 French, hoagie, or ciabatta rolls, split

Instructions

  1. Cut roast in half and place in a slow cooker. Add water, soy sauce, onion soup mix, and seasonings. Cover and cook on LOW for 7 to 9 hours or until beef is tender.
  2. Just before beef is done, saute onion in a small amount of butter until caramelized.
  3. Butter and toast the hoagie rolls.
  4. Remove roast with a slotted spoon and let stand for 15 minutes.
  5. Thinly slice meat across grain.
  6. Strain broth; skim off fat.
  7. Pour broth into small cups for dipping.
  8. Place beef on bottom half of each roll.
  9. Place 2 slices provolone cheese on top of beef.
  10. Place the sandwich halves on an ungreased baking sheet and broil them 3 to 4 inches from the heat until the cheese melts, about one minute.
  11. Put onions on top of the cheese.
  12. Place tops on the rolls.
  13. Serve with the au jus for dipping

Notes

Photo credit: ID 121749888 © | Bhofack2 | Dreamstime.com

Have you made this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Simply Great Recipes participates in affiliate advertising
programs. We may earn a small commission, at no extra cost to you, when you
make purchases through links on our site.