French Dip Sandwich Recipe - Lauren's Latest (2024)

FAQs

What is the difference between French dip and au jus? ›

'Au Jus' simply refers to meat that is cooked and served 'with juice. ' The French Dip sandwich however, refers to meat that has been slowly cooked in juice, separated from the juice, then dipped back in (preferably using some kind of crunchy bread please and thank you).

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

He opened Philippe's Restaurant in 1908. And if you believe the legend, it was there that the first French dip was made.

Stock has a richer flavor, but you can also use low-sodium beef broth. Red Wine. A hefty glug of red wine gives au jus its classic flavor.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

The basic concept is the same at both places – Philippe's serves their French Dip “wet” which means that the roll is dipped in the meat juices and then filled with roast beef, Cole's serves theirs with a side of au jus which diners dip their sandwich into.

About the Sandwich

Roast beef. Swiss. Sub roll. French au jus sauce.

Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale. Cole's account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums.

There is further uncertainty about why the dish is called the French dip. It could be due to Philippe's heritage, the French roll it is served on, or because the police officer's name was French. The second restaurant that claims to have invented the French dip is Cole's, also known as Cole's Pacific Electric Buffet.

Philippe's was established in 1908 by Philippe Mathieu, who claimed the distinction of having created the “French Dipped Sandwich.” One day in 1918, while making a sandwich, Mathieu inadvertently dropped the sliced french roll into the roasting pan filled with juice still hot from the oven.

What sandwich is Louisiana known for? ›

A po' boy (also po-boy, po boy derived from the non-rhotic southern accents often heard in the region, or poor boy) is a sandwich originally from Louisiana. It traditionally consists of meat, which is usually roast beef, ham, or fried seafood such as shrimp, crawfish, fish, oysters, or crab.

Croque Monsieur is a hot ham and cheese sandwich, done the French way! Béchamel sauce, ham, cheese and a smear of Dijon mustard, grilled until it's oozing, this sandwich is the king of grilled cheeses!

As Ms. Nicole pointed out , a French Dip is a sandwich made from Roast Beef. With melted cheese and a side of Au Jus - or regular-ass Beef Broth if you're hard up for actual cooking juices. They're The Bomb.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

Alternatively, you can use pre-made beef bouillon granules. Combine Ingredients: In a mixing bowl, combine the beef bouillon granules (or crushed cubes), onion powder, dried parsley flakes, white pepper, garlic powder, and celery salt. Use a whisk or a fork to ensure that all the ingredients are evenly mixed.

Another simple swap is using brown gravy mix in place of the au jus. Stove top option: Place all of the ingredients in a large stock pot on the stove along with 1 cup of chicken broth. Bring to a simmer over medium low heat and cover with a lid.