The French Dip Sandwich

The French Dip sounds French but it was born in Los Angeles and this episode of 50 Plates in 50 States dives into how California accidentally created one of the most iconic sandwiches in America while I show you how to make perfectly tender roast beef, a classic French style au jus, and the ultimate dipped sandwich at home as we explore the disputed origin story between Philippes and Coles and why the French Dip became a California legend and a defining piece of West Coast comfort food, with a full step by step breakdown so you can recreate it while hitting key searches like French Dip sandwich recipe, California food history, LA French Dip, roast beef sandwich, homemade au jus, and iconic American sandwiches.🤘🏼 Adam

---

Stuff I Use...

My Meat Slicer

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

---

Print

With ImageWithout Image

The Beef (Prime Rib)

Ingredients

• 1 ribeye roast, 3–4 pounds
• Salt
• Black pepper

Instructions

1. Let the ribeye sit at room temperature for 45 minutes to ensure even roasting.
2. Pat dry, season.
3. Heat oven to 250°F (121°C) and place roast on a wire rack set over a sheet pan.
4. Roast for 1 hour 45 minutes to 2 hours 30 minutes, until the center reaches 122–125°F (50–52°C) for medium-rare.
5. This low-temp method skips searing and keeps the exterior pale, ideal for ultra-tender slices.
6. Rest the roast uncovered on a cutting board for 20–30 minutes.
7. Slice extremely thin against the grain and rewarm slices gently in hot au jus before serving.

Ingredients for the Au Jus laid out.

Yield: 4 cups

Print

With ImageWithout Image

The Au Jus

Prep time: 10 MinCook time: 10 MinInactive time: 25 MinTotal time: 45 Min

Ingredients

• 2-3 shallots, peeled and halved
• 1 carrot, diced
• 4–5 garlic cloves, smashed
• 2–3 sprigs thyme
• 1 bay leaf
• 1 Tbsp tomato paste
• 2 cups beef stock
• ½ cup red wine
• ¼ cup dry sherry
• Salt and black pepper

Instructions

1. In a saucepan with a little neutral oil, sweat the carrot, onion, and garlic with a pinch of salt over medium heat until lightly translucent and just blond, without browning.
2. Stir in the tomato paste and cook for 1–2 minutes until no longer raw but not caramelized.
3. Add thyme and bay leaf, then pour in red wine and reduce by one-third. Add sherry and reduce again by one-third to retain brightness and fluidity.
4. Add beef stock, bring to a gentle simmer, and cook for 15–20 minutes while skimming for clarity.
5. Strain through a fine mesh sieve without pressing on solids to keep the jus clean and thin.
6. Season with salt and black pepper, then serve hot.

Yield: 1.5 cups

Print

With ImageWithout Image

Creamy Horseradish Sauce

Prep time: 10 MinCook time: 1 MinInactive time: 25 MinTotal time: 36 Min

Ingredients

• 1 cup crème fraîche
• 2 Tbsp mayo
• 2–3 Tbsp prepared horseradish (to taste)
• 2 tsp Dijon
• 1 tsp white wine vinegar
• Black pepper, lots
• Kosher salt
• Garnish with chives

Instructions

1. In a bowl, combine crème fraîche, mayo, prepared horseradish, Dijon, and white wine vinegar.
2. Stir well until smooth, then season generously with black pepper and salt to taste.
3. Chill for at least 25 minutes before serving to let the flavors meld.

---

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.