The French Dip sandwich. The name itself conjures images of tender, thinly sliced beef, a crusty roll, and a rich, savory dipping sauce. But what exactly is a French Dip? Despite its name, this beloved sandwich is not actually French in origin. It’s an American creation, and its story is as delicious as the sandwich itself. This article delves into the fascinating history, the essential ingredients, and the nuances that make a truly outstanding French Dip.
The Intriguing Origin Story of the French Dip
The precise origin of the French Dip remains shrouded in a delightful culinary mystery, with two prominent Los Angeles restaurants laying claim to its invention: Cole’s Pacific Electric Buffet and Philippe the Original. Both establishments boast early 20th-century narratives, adding to the sandwich’s enduring allure.
Cole’s: A Soggy Accident?
Cole’s, established in 1908, tells a tale of accidental creation. According to their version, in 1918, a patron with a sore throat requested that his roast beef sandwich be dipped in the pan drippings to soften the bread. The chef obliged, and a new sandwich was born. The restaurant trademarked the term “French Dip” and has proudly served its version ever since.
Philippe the Original: A Spilled Pan of Jus
Philippe the Original, founded in 1908, presents a slightly different, equally compelling account. They claim that in 1918, Philippe Mathieu, the owner, accidentally dropped a French roll into a pan of hot roasting juices while making a sandwich for a policeman. The officer, reportedly unfazed, accepted the “dipped” sandwich, and word of its deliciousness spread quickly. This sparked the creation of the French Dip as we know it.
Regardless of which story holds the absolute truth, the key takeaway is that the French Dip originated in Los Angeles around the same time, born from a combination of resourceful cooking and a customer’s particular need or a fortunate accident.
The Core Components of an Authentic French Dip
While variations abound, a traditional French Dip adheres to a specific set of key ingredients that define its character.
The Meat: Thinly Sliced Perfection
The cornerstone of any good French Dip is the meat. Roast beef is the most common and arguably the most classic choice. However, other options, such as roast pork, lamb, or even turkey, can be used to create equally satisfying variations. The crucial element is the preparation: the meat must be cooked to a tender, medium-rare (or medium, depending on preference) and then sliced extremely thinly. Thin slices ensure maximum surface area, allowing the meat to absorb the flavorful au jus when dipped. This creates a melt-in-your-mouth texture that is essential to the experience.
The Bread: A Crusty, Yet Compliant Roll
The bread plays a vital role in the overall success of the sandwich. A French roll, also known as a torpedo roll or a baguette-style roll, is the preferred choice. It should have a firm, slightly crusty exterior that can withstand the dipping process without completely disintegrating. The interior should be soft and airy, capable of soaking up the au jus without becoming soggy. The bread must be sturdy enough to hold the meat and provide a satisfying chew, but yielding enough to meld with the other ingredients.
The Au Jus: Liquid Gold
The au jus, French for “with juice,” is the soul of the French Dip. It is a flavorful broth made from the pan drippings of the roast beef (or other meat) simmered with beef broth, onions, garlic, and other aromatics. The quality of the au jus directly impacts the overall flavor of the sandwich. A well-made au jus is rich, savory, and deeply infused with the flavors of the meat and seasonings. It should be strained to remove any solids, leaving a clear, flavorful dipping sauce. This liquid gold is what elevates the sandwich from simple to sublime.
Optional Enhancements: Cheese and Condiments
While the core components define the classic French Dip, certain additions can elevate the experience even further.
Cheese: A Melty Addition
Cheese is not traditionally included in a French Dip, but many variations feature it. Swiss cheese and provolone are popular choices, as their mild flavors complement the beef and au jus without overpowering them. The cheese is typically melted on the meat before serving, adding a creamy, decadent element to the sandwich.
Condiments: A Zesty Kick
Horseradish sauce or a spicy mustard are common condiments offered alongside a French Dip. These add a welcome contrast to the richness of the beef and au jus, providing a zesty kick that cuts through the savory flavors. These condiments are usually served on the side, allowing the diner to customize the sandwich to their taste.
Making the Perfect French Dip at Home
Creating a restaurant-quality French Dip at home is achievable with attention to detail and high-quality ingredients.
Roasting the Beef: The Foundation of Flavor
Start with a good cut of beef, such as a chuck roast or a top sirloin roast. Season generously with salt, pepper, garlic powder, and onion powder. Sear the roast on all sides in a hot pan to create a flavorful crust. Then, roast in a preheated oven at a low temperature (around 325°F) until it reaches your desired level of doneness. Allow the roast to rest before slicing it thinly against the grain.
Crafting the Au Jus: Liquid Alchemy
While the beef is roasting, prepare the au jus. Deglaze the roasting pan with beef broth, scraping up any browned bits from the bottom. Add chopped onions, garlic, thyme, and bay leaf. Simmer the mixture on the stovetop, allowing the flavors to meld together. Strain the au jus through a fine-mesh sieve to remove any solids. Season with salt and pepper to taste.
Assembling the Sandwich: The Art of the Dip
Slice the French rolls in half lengthwise. Layer the thinly sliced roast beef onto the bottom half of the roll. If using cheese, melt it over the beef under a broiler. Dip the top half of the roll into the au jus. Assemble the sandwich and serve immediately with a bowl of au jus for dipping.
Regional Variations and Modern Interpretations
While the classic French Dip remains a beloved staple, regional variations and modern interpretations continue to evolve the sandwich.
California Variations: A Focus on Quality Ingredients
California, being the birthplace of the French Dip, boasts numerous variations. Many restaurants emphasize high-quality ingredients, such as grass-fed beef and artisan bread. They may also experiment with different cheeses, condiments, and even add-ins like caramelized onions or roasted peppers.
Beyond the Beef: Alternative Proteins
While roast beef is the traditional choice, some restaurants offer French Dips made with other proteins, such as roast pork, lamb, or turkey. These variations offer a unique flavor profile while maintaining the core elements of the sandwich: thinly sliced meat, a crusty roll, and a flavorful dipping sauce.
Vegetarian Options: A Plant-Based Twist
For vegetarian diners, some restaurants offer French Dip variations made with roasted vegetables, such as mushrooms, peppers, and onions. These are often served with a vegetable-based au jus, providing a similar dipping experience.
Why the French Dip Endures: A Timeless Classic
The French Dip’s enduring popularity can be attributed to its simple yet satisfying combination of flavors and textures. The tender, thinly sliced beef, the crusty roll, and the rich, savory au jus create a symphony of tastes that is both comforting and indulgent. Its historical roots in Los Angeles add to its mystique, making it a culinary icon that continues to be enjoyed by generations. It’s a testament to how a simple accident or a customer’s specific request can create a dish that is loved and savored throughout the years. It is a sandwich that transcends trends, remaining a constant in the ever-changing culinary landscape. The French Dip’s history and deliciousness, combined with its adaptability to different tastes and preferences, ensures its place as a cherished American classic for many years to come.
What exactly is a traditional French Dip sandwich?
A traditional French Dip is an American sandwich typically consisting of thinly sliced roast beef (though sometimes other meats like pork, lamb, or turkey are used) served on a long French roll or baguette. The defining characteristic is that the sandwich is served with “au jus,” a French term meaning “with juice,” which is the natural pan drippings from the roast beef, often simmered and seasoned.
The sandwich is then dipped in the au jus before each bite, adding a rich, savory flavor and moistening the bread. While variations exist, the core elements of thinly sliced meat, a French roll, and au jus remain constant in defining a true French Dip. The au jus itself is a crucial element and often considered the heart of the sandwich’s flavor profile.
Where did the French Dip sandwich originate?
The French Dip sandwich is widely believed to have originated in Los Angeles, California. Two restaurants often claim its invention: Philippe the Original and Cole’s Pacific Electric Buffet. Both claim to have created the sandwich in the early 20th century, although the exact details of the origin vary slightly.
Philippe’s claims the sandwich was accidentally created when the owner, Philippe Mathieu, dropped a French roll into a pan of roasting juices and served it to a customer. Cole’s, on the other hand, claims it was created for a customer with sore gums who requested the bread be softened by dipping it in the roasting juices. Regardless of which story is true, both restaurants remain popular destinations for enjoying the iconic sandwich.
What kind of bread is typically used for a French Dip?
The bread used for a traditional French Dip is typically a crusty French roll or baguette. The ideal bread should be sturdy enough to withstand being dipped in au jus without falling apart completely, while also possessing a somewhat soft interior to absorb the flavorful juices.
The crust should provide a slight resistance and satisfying chew, while the interior should be porous enough to soak up the au jus without becoming soggy. A slightly sweet French roll is often preferred, as it complements the savory flavors of the beef and au jus. Some variations may use other types of rolls, but the classic French roll remains the standard.
What kind of meat is best for a French Dip sandwich?
Roast beef is the most traditional and widely accepted meat for a French Dip sandwich. The beef should be thinly sliced, allowing it to be easily layered on the bread and soak up the au jus effectively. The quality of the roast beef significantly impacts the overall taste of the sandwich.
While roast beef is the classic choice, some variations include other meats like roast pork, lamb, or turkey. The key is to use a well-seasoned, slow-roasted meat that yields flavorful juices for the au jus. The meat should be tender and easy to chew, complementing the texture of the bread and the savory flavor of the dipping sauce.
What is “au jus” and why is it so important?
“Au jus” is a French term meaning “with juice.” In the context of a French Dip sandwich, it refers to the natural pan drippings and juices collected from the roast beef during the cooking process. This juice is then simmered and often seasoned with herbs, spices, and sometimes beef broth to enhance its flavor.
The au jus is crucial to the French Dip sandwich because it provides the signature flavor and moisture. Dipping the sandwich in the au jus with each bite adds a rich, savory depth that defines the dish. Without the au jus, the sandwich would simply be a roast beef sandwich, lacking the unique characteristic that makes it a French Dip.
Are there any common variations of the French Dip sandwich?
While the core components of a French Dip – roast beef, French roll, and au jus – remain relatively consistent, some common variations exist. These variations often involve adding different cheeses, such as Swiss, provolone, or Gruyère, to the sandwich for added flavor and texture.
Other variations may include adding caramelized onions for sweetness and depth of flavor, or horseradish sauce for a spicy kick. Some restaurants may also offer different types of meat beyond roast beef, such as pork or turkey. Despite these variations, the essential elements of the French Dip remain the foundation of the sandwich.
What is the best way to enjoy a French Dip sandwich?
The best way to enjoy a French Dip sandwich is to savor each bite, appreciating the combination of flavors and textures. Start by generously dipping the sandwich into the au jus before each bite, allowing the bread to soak up the flavorful juices. The warmth of the au jus and the savory richness of the beef create a satisfying experience.
Ideally, the French Dip should be consumed while warm, ensuring the bread remains soft and the au jus is at its most flavorful. Many people enjoy pairing the sandwich with a side of fries or a simple salad. The goal is to fully experience the unique combination of the crispy roll, tender meat, and flavorful au jus, making each bite a delightful experience.