French dip sandwich recipes are very popular. The French dip sandwich was discovered by accident by a Frenchman, but he was not living in France. He had emigrated to the United States and was resident in Los Angeles. Philippe Mathieu had opened his sandwich bar and delicatessen known as ‘Philippe The Original’ on North Alameda Street in 1908, but the Eureka moment came ten years later when a policeman came in to buy a beef sandwich.
Philippe accidentally dropped it in the pan in which the beef had been cooked, yet served it up anyway. The policeman came back with a few friends the next day to try the ‘dipped’ sandwich so the French dip sandwich was born. The sandwich bar is still there and still serving French dip sandwich recipes nearly 90 years later.
Being French, Philippe would have described his sandwiches ‘au jus’, which means ‘with juice’, but lots of Americans do not realize this and order their French dip sandwiches ‘with au jus’. These days, the sauce is often specially prepared or concocted separately so that it is far more elaborate than just the simple juices from the pan, but you can make it as complicated or as simple as you wish. There is also no reason why you can not invent vegetarian or fish French dip sandwich recipes
French Dip Sandwich Serves 4
1 can Franco-American Au Jus Gravy 4 servings thinly sliced cooked beef 4 servings French bread or long hard rolls, cut in half along the length
In a 10 inch frying pan, combine gravy with beef. Over a low heat, warm through, stirring occasionally.
To prepare the sandwiches, place the beef on the bread. Serve each sandwich with small bowl of gravy for dipping.
French Dip Sandwich Au Jus Serves 8
3 pounds beef, chuck, trimmed 2 cups water 1/2 cup soy sauce 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon garlic powder 1 bay leaf 3 peppercorns (3 to 4) 8 French rolls, split lengthways
Put beef in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH for 5-6 hours or until beef is soft.
Remove meat from broth; pull apart with forks and keep warm. Strain juices; skim off fat. Pour juices into small cups for dipping. Serve beef on toasted rolls.
French Dip Sandwiches Serves 4
1 long loaf French bread 1/2 pound cooked roast beef (from deli or leftovers) 1 package roast beef au jus gravy 4 tablespoons butter 1 teaspoon garlic powder
Cut French bread in half end-to-end. Spread with butter then sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef from gravy then put on bottom half of warm bread. Put top on sandwich and cut up. Put gravy into small bowls (one for each person). Dip sandwich in gravy to eat.
Serve with French fries and a salad.