French dip sandwich
Los Angeles roast beef roll dipped in hot beef jus
Two downtown Los Angeles delis founded in 1908 still argue about who first dunked a roll into the roasting pan juices, but either way the French dip is LA's own sandwich: thin slices of roast beef piled into a crusty French roll that is dipped in a rich, savoury beef jus, eaten with hot mustard at the counter. Chef's tip: make the jus from the roasting pan; the browned bits stuck to the tin are where the flavour lives.
- Total time
- 110 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 tbsp vegetable oil
- 2 tsp salt
- 1 tsp black pepper
- 1 onionsliced
- 3 cloves garliccrushed
- 3 ¼ cups beef stock
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh thyme
- 6 crusty French rollssplit
- 3 tbsp hot English mustardto serve
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Heat the oven to 425°F (400°F fan). Rub the 2 ⅞ lb beef topside or sirloin joint with the 1 tbsp vegetable oil, 2 tsp salt and 1 tsp black pepper and sear in a roasting tin on the hob for 2 minutes a side.
10 minStep 3: Lift the beef onto a board and rest under foil for 20 minutes.
20 minStep 4: Put the tin on the hob, add the 3 ¼ cups beef stock, 1 tbsp Worcestershire sauce and 3 sprigs fresh thyme and simmer for 10 minutes, scraping up the browned bits, then strain into a small pan and keep hot.
10 minStep 5: Slice the beef very thinly across the grain. A common mistake is thick slices, which pull out in one bite.
6 minStep 6: Dip the cut side of each of the 6 crusty French rolls in the jus, pile in the beef and serve with a little cup of jus for dipping and the 3 tbsp hot English mustard.
3 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 40 g
- Carbs
- 36 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does french dip sandwich take?
- About 110 minutes in total: 20 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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