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French Dip
Los Angeles, USA
History
Born in early-1900s Los Angeles — both Philippe's and Cole's claim to have invented it — the French dip serves thin-sliced roast beef on a French roll with a side of jus (the seasoned pan drippings) for dipping.
Ingredients
- French roll
- Thin-sliced roast beef
- Beef au jus
- Provolone or Swiss (optional)
- Horseradish or hot mustard
How to Make
- 1Warm the thin-sliced roast beef in the jus.
- 2Pile onto a split French roll (add cheese if using).
- 3Serve with a cup of hot au jus for dipping.
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