The beef dip sandwich, often referred to as the French Dip, is a cornerstone of American comfort food. Characterized by thinly sliced, tender roast beef piled high on a crusty baguette and served with a side of rich, savory au jus for dunking, it is the perfect marriage of texture and flavor. Whether you are looking for a hearty weeknight dinner or a crowd-pleasing meal for game day, mastering the art of the beef dip is a skill every home cook should have in their repertoire.
While the origins of the sandwich are famously debated between two historic Los Angeles eateries, the essence of the dish remains consistent: quality beef and a deeply flavored dipping sauce. In this comprehensive guide, we will walk through every step of the process, from selecting the right cut of meat to the secrets of a crystal-clear, flavor-packed jus.
Choosing the Best Cut of Beef
The foundation of any great beef dip sandwich is the meat. Because the beef is typically sliced very thin, you want a cut that is lean enough to slice cleanly but has enough internal marbling to stay juicy during the cooking process.
- Top Round or Eye of Round: These are the most traditional choices for roast beef. They are economical, lean, and easy to slice once chilled. When slow-roasted to medium-rare, these cuts provide a classic deli-style texture that holds up well when submerged in hot broth.
- Chuck Roast: For a more modern, “shredded” take on the beef dip, many home cooks prefer a boneless chuck roast. This cut contains more fat and connective tissue, which breaks down during a long, slow braise in the oven or a slow cooker. The result is succulent, melt-in-your-mouth beef that absorbs the flavors of the cooking liquid beautifully.
- Rump Roast: A middle-ground option, the rump roast offers a bit more flavor than the round cuts but is still firm enough to be sliced if handled carefully. Regardless of the cut you choose, look for a roast that is uniform in shape to ensure even cooking.
Essential Ingredients for the Perfect Au Jus
The term au jus literally translates from French to “with juice.” In the context of this sandwich, it refers to the light gravy or broth made from the meat’s natural drippings. A lackluster jus will result in a lackluster sandwich.
To create a professional-grade dipping sauce, you will need a base of high-quality beef stock. While canned broth works in a pinch, using a fortified stock or “better than bouillon” base yields a deeper color and more robust profile. Aromatics are equally important. Fresh garlic, sliced onions, sprigs of thyme, and a bay leaf should be simmered with the broth to add complexity.
For that signature umami punch, many chefs add a splash of Worcestershire sauce or a teaspoon of soy sauce. If you want a bit of acidity to cut through the richness of the beef, a small amount of dry red wine or a teaspoon of balsamic vinegar can elevate the liquid from a simple broth to a gourmet sauce.
Preparing the Beef: The Slow Roasting Method
To achieve that perfect pink center and browned exterior, roasting is the preferred method for traditional sliced beef dips.
Start by seasoning your beef generously. A simple blend of kosher salt, cracked black pepper, garlic powder, and onion powder is all you need. For the best results, season the meat at least an hour before cooking, or even the night before, to allow the salt to penetrate the fibers.
Preheat your oven to 325°F. Place the beef on a rack in a roasting pan. This allows heat to circulate around the entire roast, ensuring an even crust. Sear the meat in a heavy skillet with a bit of oil before putting it in the oven to lock in juices and develop a deep brown color through the Maillard reaction.
Roast the beef until it reaches an internal temperature of 130°F to 135°F for medium-rare. It is crucial to use a meat thermometer; guessing can lead to dry, chewy meat. Once the beef reaches the desired temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 20 minutes. This resting period allows the juices to redistribute, ensuring they stay in the meat rather than spilling out onto the cutting board.
Building the Au Jus from Scratch
While the meat rests, you can focus on the dipping sauce. If you roasted the beef, you likely have flavorful brown bits, known as fond, stuck to the bottom of your roasting pan.
Place the roasting pan over medium heat on the stovetop. Pour in a bit of beef stock or red wine to deglaze the pan, scraping up all those flavorful bits with a wooden spoon. Strain this liquid into a saucepan and add the rest of your beef stock, herbs, and seasonings. Simmer the liquid for about 10 to 15 minutes to allow the flavors to meld. If the jus feels too thin, you can whisk in a tiny amount of cornstarch slurry, though a traditional au jus should remain a thin, clear broth rather than a thick gravy.
Selecting and Preparing the Bread
The bread is the vessel that holds everything together, and it has a difficult job. It must be soft enough to bite through easily but sturdy enough to be dunked into hot liquid without disintegrating.
A French baguette or a hoagie roll is the standard choice. Look for “bolillo” rolls or “torpedo” rolls at your local bakery. To prepare the bread, slice it lengthwise and spread a thin layer of softened butter on the cut sides. Toast the rolls under a broiler at 400°F until the edges are golden brown and crispy. This toasting creates a structural barrier that prevents the bread from getting soggy the moment it touches the jus.
Assembling the Masterpiece
Now comes the assembly. Slicing the beef thin is the secret to a high-quality sandwich. If you have a deli slicer, now is the time to use it. If not, use your sharpest carving knife and cut against the grain.
Pile the sliced beef onto the toasted rolls. If you prefer a “cheesy” beef dip, place a couple of slices of Provolone or Swiss cheese over the meat and pop the sandwiches back under the broiler for 30 seconds until the cheese is bubbly and melted.
Serve the sandwiches immediately with individual ramekins of hot au jus. For an extra kick, provide a side of creamy horseradish sauce or spicy yellow mustard.
Pro Tips for the Best Results
- To get the thinnest slices possible, chill the roasted beef in the refrigerator for a few hours before slicing. Cold meat is much firmer and easier to handle. You can then briefly dip the cold slices into the simmering au jus to warm them up right before placing them on the sandwich.
- Don’t skip the onions. Many people enjoy sautéing the onions used in the broth and adding them directly onto the sandwich. Caramelized onions add a sweetness that balances the salty savory notes of the beef.
- Lastly, remember that the quality of your stock determines the quality of your dip. If you have the time, making a homemade beef bone broth will take your beef dip sandwich from “good” to “legendary.”
Frequently Asked Questions
- What is the difference between a French Dip and an Italian Beef sandwich? While both involve roast beef on a roll, the French Dip is served with a side of au jus for dipping and is generally simpler in its toppings. An Italian Beef sandwich, originating in Chicago, is typically simmered in a spicy broth with Italian seasonings and served “wet” (dipped entirely in juice) or “dry,” and is almost always topped with giardiniera (pickled vegetables) or sautéed green peppers.
- Can I make a beef dip sandwich in a slow cooker? Yes, the slow cooker is an excellent tool for making beef dip. Place a chuck roast in the slow cooker with beef broth, onions, garlic, and herbs. Cook on low for 8 to 10 hours. The meat will be tender enough to shred with two forks. You can then strain the cooking liquid to use as your au jus.
- What kind of cheese goes best on a beef dip? Provolone is the most popular choice because of its mild flavor and excellent melting capabilities. Swiss cheese is another classic option that provides a slightly nutty profile. For those who like a bit of heat, Pepper Jack is a fantastic contemporary alternative.
- How do I store and reheat leftovers? Store the sliced beef and the au jus in separate airtight containers in the refrigerator for up to three days. To reheat, bring the au jus to a simmer in a pan and add the beef slices just long enough to warm them through. Avoid microwaving the beef on its own, as this can make the meat tough and rubbery.
- What are the best side dishes to serve with a beef dip? Since the sandwich is quite rich and savory, it pairs well with sides that offer a bit of crunch or acidity. Classic choices include French fries, sweet potato fries, or a crisp coleslaw. A simple green salad with a vinaigrette or some pickled spears can also help cleanse the palate between bites of the decadent sandwich.