The French dip sandwich, using crusty French rolls and served with a side of beef juice or consommé, was invented in Los Angeles. Two establishments, both opened in 1908, lay claim to the popular dipping sandwich: Cole's Pacific Electric Buffet and Philippe the Original. Cole's claims to have sold the sandwich since opening, but the legend attached to Philippe's dates the French dip to 1918. Though origins are debatable, this roast beef sandwich is a staple on menus across the country.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dipping Sauce:
- 2 Tbsp butter
- 1 shallot, chopped
- 1 Tbsp all-purpose flour
- 1 jigger dry sherry (optional)
- 2 cans (11.5 oz) beef consommé
Sandwich:
- 1½ lbs sliced roast beef
- Coarse salt, to taste
- Ground black pepper, to taste
- 4 sandwich rolls, split
Directions
- Melt butter over medium high heat in a large, shallow skillet.
- Add the shallots and cook for 2 minutes.
- Add the flour and butter, stirring to mix, and cook for 1 minute.
- Whisk in sherry, if using, and continue cooking until liquid has evaporated.
- Pour in the consommé in a steady stream, whisking, and bringing to a low boil.
- Simmer over low heat until ready to serve.
- Pile the meat loosely on a large work space and season it with salt and pepper.
- Prepare four serving plates and four small dishes for dipping sauce.
- Place a split roll on each plate.
- Dip the meat into the sauce using tongs, pile it on the rolls, and then replace the tops of the rolls to make four sandwiches.
- Serve sandwiches with dishes of sauce on the side for dipping.
For Dipping Sauce:
For Sandwich:
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