Sink your teeth into this decadent French Dip Sandwich with hearty roast beef and melty provolone.
The classic French dip sandwich is the epitome of the notion that sometimes a thing is greater than the sum of its parts. When you bite into the warm, chewy bread filled with savory roast beef and melty provolone cheese that you have dipped into the bold broth, you’ll wonder how these four simple ingredients could produce this singularly delicious taste and wonderful texture. Dipping a sandwich into warm broth: What a genius thing to do!
Although two Los Angeles restaurants claim to have invented the French dip, we’re going with “Philippe the Original” for some key reasons. One convincing factor is that the owner, Philippe Mathieu, was actually French (and even went by the nickname “Frenchy”). The story goes that, in 1918, while making a sandwich for a policeman, Chef Philippe accidentally dropped the roll into a pan where meat had been roasting, and it got covered with drippings. The policeman said he’d take it anyway, and he loved it so much that he came back the next day with friends, who all wanted the sandwich dipped in the meat pan. The second reason we believe Philippe invented the French dip is that the slogan of his restaurant is “Home of the Original French Dip Sandwich.” That’s reason enough for me! The Philippe the Original restaurant still exists, so whenever you’re in L.A., go try an original French dip!
One of the keys to this sandwich’s delectableness is that the thin slices of roast beef are warmed for a few minutes in the simmering beef broth before being layered on the hoagie roll. This simple process infuses the beef with the umami flavor the sandwich is known for. The sharp provolone is a beautiful contrast to that savory meat, and the roll brings both a crispy outside and a pillowy interior. When the whole thing is dipped into the warm broth, well let’s just say one French dip might not be enough!
It’s easy and also perfectly fine to purchase the sliced roast beef from your favorite deli, but you can take the French dip to new heights by making this Slow-Cooker Brisket (and dip the sandwich in the gravy!).
Variations On The French Dip
Most recipes for the French dip are going to be pretty close to the one we are presenting here, but you know foodies—sometimes they just like to change things up!
Let’s start with the bread. I love the hoagie rolls our recipe calls for, but a traditional French baguette will provide an even crustier exterior, and that’s pretty delicious when it’s dipped into the broth. Speaking of broth, if you want to amp up the flavor and get even more French, try dipping the sandwich into beef consommé. Consommé is a concentrated, richly flavored clear soup made by a process involving egg whites that removes the fat and sediment in the broth (but, luckily, you can buy it in a can!). And you may already know that some versions of the French dip use Swiss cheese instead of provolone. It just depends on what cheese you like best.
FAQs & Tips
How To Make Ahead And Store
This is one of those dishes that takes so little time to prepare that it may not be necessary to do anything ahead of time (except buy the meat, cheese, beef broth, and bread!). And while you can store all of those ingredients separately in your fridge (the meat and cheese wrapped in plastic, the cooled broth in an airtight container) for about 4 days, once the sandwiches are assembled and baked, they’re ready for dipping, so it’s probably best to eat them right away!
Can Other Kinds Of Meat Be Used In A French Dip?
Sure. You can follow this exact recipe using turkey instead of roast beef and chicken broth instead of beef broth. In addition to beef and turkey, Philippe the Original restaurant offers pork, ham, pastrami, and lamb dips as well, so if you have leftovers of these meats, go for it!
What’s The Difference Between A French Dip Sandwich And An Italian Drip Sandwich?
Great question. The Italian Drip usually involves slow-cooking a chuck roast in beef consommé, Italian seasoning, and pepperoncini (and some of the pepperoncini juice) and adding some of the pepperoncini inside the sandwich, too, whereas the traditional French dip is just like one we present here: roast beef and provolone cheese on a hoagie roll dipped in beef broth.
Serving Suggestions
Just because the classic French dip focuses on the beef and the cheese, that doesn’t mean you can’t add some of your favorite condiments and toppings. For example, these sandwiches are really amazing with these bright Pickled Onions, but also with these rich, caramelized Sautéed Onions. I love to spread Whipped Butter on any bread I use for any sandwich, and French dips are no exception. But, that said, spreading the hoagie rolls with Homemade Boursin Cheese or this sweet and tart Easy Tomato Chutney adds something really special to this sandwich.
But what to serve with the lovely French dip? Why French Fries, of course, with a side of Bread And Butter Pickles. But if you want a crispy and creamy side that is still potatoes and still French, try these delicious French Onion Potatoes with your French dip and contrast all the richness with something light, like this Spinach Salad.
French Dip Sandwich
Ingredients
- 4 hoagie rolls split lengthwise
- 1 cup beef broth
- 1 pound thinly sliced roast beef
- 8 slices provolone cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Arrange hoagie rolls on a baking sheet.
- In a medium saucepan, bring the beef broth to a simmer over medium-high heat.
- Add the roast beef to the broth and warm for about 3 minutes, ensuring it’s heated through.
- Distribute the warmed roast beef evenly among the hoagie rolls.
- Top each roll with 2 slices of provolone cheese.
- Bake in the preheated oven until the cheese is melted, approximately 5 minutes.
- Serve the sandwiches hot, with small bowls of the warm broth for dipping.
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