The Ultimate Guide to Classic French Dip Sandwiches with Au Jus
Discover the art of making the perfect French dip sandwich with homemade au jus, step-by-step guidance, and expert tips.
Classic French Dip Sandwiches with Homemade Au Jus
The French dip sandwich, a beloved icon of American comfort food, is celebrated for its tender roasted beef, crispy French bread, gooey cheese, and the deeply savory au jus for dipping. It’s a recipe greater than the sum of its parts—warm, satisfying, and infinitely adaptable.
Table of Contents
- Introduction
- The Origin Story of the French Dip Sandwich
- Ingredients and Equipment Overview
- Step-by-Step Instructions
- Expert Tips for Success
- Recipe Variations and Serving Suggestions
- Frequently Asked Questions (FAQ)
Introduction
The French dip sandwich is a timeless staple on sandwich menus across North America. Characterized by thinly sliced roast beef, freshly baked French bread, melted cheese, and a side of beefy au jus, it delivers comfort and excitement bite after bite. Despite its name, it is an all-American invention, and there’s no need to travel to France to savor its signature flavor. Anyone can master it at home by following the simple step-by-step process detailed below.
The Origin Story of the French Dip Sandwich
While the term “French dip” conjures images of Old World Parisian cafés, this indulgent sandwich claims its origins in Los Angeles, California. Two legendary restaurants, Philippe The Original and Cole’s Pacific Electric Buffet, each stake a claim to the invention:
- Philippe The Original (1918): Claims founder Philippe Mathieu accidentally dropped a sandwich roll into a roasting pan filled with savory beef juices, and the diner insisted on eating it anyway. The idea quickly became a hit.
- Cole’s Pacific Electric Buffet (circa 1908): Maintains that the sandwich was created for a customer with dental issues to soften the bread with beef broth.
Though we may never know which tale is true, there is no debate that the French dip has attained classic status and is a must-try for sandwich lovers.
Ingredients and Equipment Overview
Each component of the French dip contributes to its irresistible flavor and texture. Carefully selected ingredients and proper equipment ensure the best results.
For the Roast Beef
- 2 to 2.5 lbs beef roast (top sirloin, chuck roast, or top round) at room temperature
- 2 teaspoons kosher salt
- 1 to 2 teaspoons freshly ground black pepper
- 2 cloves fresh garlic, peeled and crushed
- Optional: olive oil for searing (especially if using a slow cooker)
For the Au Jus
- 1 red or yellow onion, diced or thinly sliced
- 1 quart (4 cups) quality beef broth (preferably low sodium or homemade)
- 2 tablespoons unsalted butter
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon kosher salt (or to taste)
- Drippings and browned bits from roast beef for maximum flavor
- 3 tablespoons Worcestershire sauce (optional for extra depth)
For the Sandwich Assembly
- 1-2 loaves of French bread or French rolls
- Provolone, Swiss, or Gruyère cheese, thinly sliced
- Horseradish (prepared or fresh), for zing
- Butter (for toasting bread or making horseradish butter)
- Sautéed sweet red and orange peppers (optional, for added sweetness and color)
Additional Optional Condiments
- Mayonnaise mixed with prepared horseradish
- Chives or fresh parsley for garnish
Required Equipment
- Roasting pan with rack (for oven method)
- Slow cooker or Dutch oven (for slow-cooked version)
- Sharp slicing knife or meat slicer for very thin beef slices
- Cast-iron skillet (for sautéing peppers)
- Baking sheet (for finishing the sandwiches)
- Fine-mesh sieve (for straining au jus)
Step-by-Step Instructions
1. Prepare the Beef
Oven Roasting Method:
- Let beef come to room temperature for even cooking (about 1-2 hours).
- Preheat oven to 450°F (230°C).
- Rub beef with crushed garlic, salt, and pepper.
- Place on a rack in a roasting pan, fat side up. Roast for 15 minutes to develop a crust.
- Reduce oven to 350°F (175°C). Continue roasting for 45 minutes to an hour or until internal temp reaches 150°F (65°C) for medium.
- Remove from oven, cover loosely with foil, and rest for 15 minutes before slicing.
Slow Cooker Method:
- Pat roast beef dry and season well with salt and pepper. Lightly flour all sides.
- Sear in oil in a hot skillet or use the slow-cooker’s sear setting until well browned.
- Add seared beef, broth, Worcestershire sauce, bay leaf, thyme, and onions to slow cooker.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is tender.
- Let beef rest before slicing thinly against the grain.
2. Make the Au Jus
- Transfer the roasting pan or slow cooker juices to stovetop.
- Add butter, diced onions, thyme, and salt, scraping any browned bits from the pan’s bottom.
- Cook until onions are soft, then add beef broth and any additional drippings.
- Simmer for 10-15 minutes. Strain through a fine-mesh sieve to yield a clear, flavorful broth.
- Season to taste. Keep warm for serving.
3. Prepare Peppers (Optional)
- Melt butter in a cast-iron skillet over medium heat. Add sliced sweet red and orange peppers with a pinch of salt.
- Sauté until peppers begin to soften, then lower heat, cover, and cook for 8-10 minutes until completely tender.
4. Prepare Horseradish Butter (Optional)
- Combine softened butter, prepared horseradish, finely chopped chives, salt, and pepper in a bowl. Mash to combine thoroughly.
5. Assemble the Sandwiches
- Slice French bread or rolls lengthwise. Spread generously with horseradish butter or mayonnaise–horseradish blend, as preferred.
- Add cheese slices (Provolone or Swiss) on top halves of the bread. Toast both halves at 350°F (175°C) on a baking sheet for 10-15 minutes, until cheese melts and bread is golden.
- Arrange thin slices of roast beef on bottom halves. Top beef with sautéed peppers if desired.
- Cover with top halves, cheese side down. Press gently and slice sandwiches diagonally.
- Serve each sandwich with a small bowl of hot au jus for dipping.
Expert Tips for the Best French Dip Sandwiches
- Thin Slices Matter: Slice the beef as thinly as possible for optimal tenderness and absorption of au jus.
- Quality Broth: Use the best-quality beef broth you can or make your own for the most flavorful au jus.
- Rest the Meat: Allowing beef to rest after cooking prevents loss of juices and ensures moister slices.
- Make-Ahead Friendly: Both the roast beef and au jus can be made up to 2 days in advance. Slice and reheat gently in reserved broth before serving.
- Choose Your Cheese: Provolone is classic, but Swiss or Gruyère can be used for different flavor profiles.
Recipe Variations and Serving Suggestions
| Variation | Description |
|---|---|
| Classic French Dip | Roast beef, French roll, cheese, traditional au jus |
| Sweet Pepper Addition | Sautéed sweet red and orange peppers add color and sweetness |
| Horseradish Kick | Horseradish butter or spread provides a spicy, creamy undertone |
| Slow Cooker French Dip | Effortless preparation and fall-apart beef using a slow cooker |
| Lightened-Up Version | Substitute turkey breast for beef and a lighter broth for a leaner meal |
- Serve With: French fries, potato chips, a crisp green salad, or pickles.
- Entertaining Tip: Slice sandwiches into smaller pieces and serve as hearty party appetizers with individual cups of au jus.
Frequently Asked Questions (FAQ)
Q: What cut of beef works best for French dip sandwiches?
A: The most popular cuts are top sirloin, chuck roast (for slow cooker), or top round. These provide the best balance between flavor, tenderness, and sliceability.
Q: Do I have to toast the bread?
A: Toasting the bread is recommended; it adds texture and helps the sandwich hold up when dipped in the au jus. Soft, un-toasted bread will turn soggy quickly.
Q: Can I make this ahead of time?
A: Yes. Prepare the beef and au jus up to 2 days ahead. Slice and gently reheat in reserved broth before assembling and serving.
Q: Is there a vegetarian version?
A: Try sliced roasted portobello mushrooms with vegetable broth for the au jus. Add sautéed onions and peppers for extra savory notes.
Q: How do I ensure tender beef slices?
A: Slice thinly against the grain after the beef has fully rested. If using a slow cooker, shred beef if it’s too tender to slice thinly.
Additional Tips & Tricks
- For even slicing, chill cooked beef for about 30 minutes before slicing with a very sharp knife or a meat slicer.
- The best cheese melts beautifully and stretches without overpowering—get it sliced fresh from the deli counter when possible.
- Customize the au jus by adding a splash of sherry, a few peppercorns, or a bit of garlic for a deeper, more robust flavor.
- If making for a crowd, keep sliced beef warm in a slow cooker set to low with some au jus poured over the top.
Conclusion
The French dip is more than a sandwich—it’s an experience. With juicy, expertly sliced roast beef on crisp bread, gooey cheese, mouth-popping condiments, and that all-important bowl of savory dipping au jus, it’s a meal that satisfies on all levels, from weeknight family dinners to party platters.
Bonus: Perfect Pairings
- Drinks: Pair with a dry red wine, a malty brown ale, or a classic cola for a nostalgic diner feel.
- Side Dishes: Thin-cut fries seasoned with sea salt, vinegar-dressed potato chips, or a vinegary slaw make ideal sides.
