History of French Dip Sandwich
It is a beef
sandwich on a long white French roll that is dipped into pan juices.
American menus often describe the pan juice as “au jus.” Au jus is a French
expression, which means “with broth” or “with juice.”
1918 - Although the French Dip
Sandwich is not French, the inventor, Philippe Mathieu was. In 1918, Philippe owned the
still existing delicatessen and sandwich shop called “Philippe the Original” in Los Angeles.
According to the story at the restaurant, Philippe was preparing a sandwich
for a policeman and accidentally dropped the sliced French roll into the drippings of a
roasting pan. The policeman liked the sandwich and came back the next day with some
friends to order the sandwich “dipped” in the meat pan. From that day on, a new
sandwich was born.
Today, Philippe's "French
Dipped Sandwich" is the specialty of the house and consists of either roast
beef, roast pork, leg of lamb, turkey or ham served on a lightly textured,
freshly baked French roll which has been dipped in the natural gravy of the
roasts. Swiss, American, Monterey Jack or Blue cheese may be added.
French Dip Sandwich Recipe - How To Make French Dip Sandwich
Recipe Type:
Beef,
Sandwich
Yields: 8 sandwiches
Prep time: 45 min
Cook time: 45 min
Ingredients:
1 (4-pound) beef rib eye, sirloin, or tenderloin roast
1/2 cup coarsely-ground black pepper
Dipping Sauce (recipe follows)
8 French rolls
Butter
Preparation:
Preheat oven to 425 degrees F. Place beef
roast onto a rack in a shallow baking pan; firmly press pepper onto
roast. Bake, uncovered, 30 to 45 minutes or until thermometer in the
thickest part of roast registers 135 degrees F. Remove from oven and
transfer onto a cutting board; let stand 15 minute before carving; slice
beef thinly.
Reserve juice and pour into a medium
saucepan. Prepare Dipping Sauce.
For each sandwich: Cut French rolls
in half. Toast and butter each French roll. Layer about 1/2 pound of
sliced beef on bottom slice of each roll; place remaining tops of rolls
on top of the beef. Slice sandwiches in half and serve on individual
plates with a small bowl (1/4 cup) of hot Dipping Sauce.
Makes 8 sandwiches.
Dipping Sauce:
Drippings from cooking pan
1 (10.5 ounce) can beef broth
1/2 cup water
Salt and pepper to taste
In a medium saucepan, add beef drippings,
beef broth, water, salt and pepper; bring just to a boil. turn off heat,
cover, and let site 10 minutes before serving.
Source:
Phillippe, Home of the French Dip Sandwich.
