Beef Dip

History

The beef dip is a beloved staple of Vancouver, British Columbia, where it became a lunch counter classic in the mid-20th century. While closely related to the Los Angeles French Dip, Vancouverites claim it as their own — served on a soft roll with a deeply flavored jus on the side. The William Tell Restaurant and the nearby Austin Tavern both claim early versions, and the sandwich remains a defining dish of Pacific Northwest Canadian food culture.

Ingredients

• Soft hoagie or French roll
• Thinly sliced roast beef
• Beef au jus (pan drippings, beef stock, garlic, thyme)
• Horseradish cream (optional)
• Swiss cheese (optional)
• Salt and black pepper

How to Make

1. 1Roast a beef round or sirloin at low heat until medium-rare; rest and slice paper-thin.
2. 2Simmer beef drippings with stock, garlic and thyme for 20 minutes to make jus; strain.
3. 3Warm the sliced beef briefly in a little jus.
4. 4Slice roll and pile high with the warm roast beef.
5. 5Add Swiss cheese if using and toast under the broiler until melted.
6. 6Serve with a ramekin of hot au jus for dipping.

Known for it

• 
  Philippe The OriginalLos Angeles, CA