French Dip Sandwich
4 servings10 min prep15 min cookMedium
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The Tale of French Dip Sandwich
Story updated
The French dip sandwich is generally traced to early 1900s Los Angeles, with two restaurants, Philippe's and Cole's, both claiming to have invented it by accidentally or intentionally dipping a roll in beef jus. Which restaurant came first remains disputed to this day.
Ingredients
Scale:· 4 servings
- 1 lb thinly sliced roast beef, deli or leftover
- 4 French rolls or hoagie rolls
- 4 slices provolone cheese
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 small onion, thinly sliced, optional
- 1 tbsp butter
Instructions
- 1In a saucepan, combine the beef broth and Worcestershire sauce and bring to a gentle simmer over medium heat, then keep warm for dipping.
- 2If using onion, melt the butter in a skillet over medium heat and cook the onion slices for 8 to 10 minutes until soft and golden.
- 3Add the sliced roast beef to the skillet with the onions and warm through for a couple of minutes, or warm the beef directly in the simmering broth.
- 4Split the rolls and pile the warm beef and onions onto each one, then top with a slice of provolone.
- 5Place the sandwiches under a broiler for 1 to 2 minutes until the cheese melts, or close the rolls and serve as is.
- 6Ladle the warm broth into small bowls and serve alongside the sandwiches for dipping.
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