The French Dip

"Created by French immigrant, Philippe Mathieu. The story goes--Philippe inadvertantly dropped a French roll into the pan of roast drippings as he was making a sandwich for a customer. The customer enjoyed the results so much that he brought in all his friends who requested their sandwiches be "dipped" also. The rest is, as they say, history. To get the real thing--go to Philippe the Original, Los Angeles, CA."
photo by a user photo by a user
Ready In:
2hrs 5mins




  • Preheat the oven to 475°.
  • Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
  • Place roast in a small roasting pan, and add 1 cup of beef stock.
  • Cook for 35 minutes, then lower temperature to 400° and cook 40 minutes.
  • Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
  • Let stand 15-20 minutes.
  • Add garlic juice to the broth in the bottom of the pan, and return roast to oven.
  • Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
  • Some like their beef well done while other prefer medium-rare to medium.
  • Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
  • Transfer the pan drippings to a small, wide pan and keep it warm over low heat.
  • Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
  • Slice the beef as thinly as possible.
  • Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.

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  1. I cannot tell you how good these were, and they reminded me SO much of Philippe's!! I sliced the roast VERY thin, added some provalone as well. Brought me right back to the sawdust covered floors I remember, and all that was missing were the tickets to the Dodger games we would go to after stuffing ourselves! Thank you so much for a great sandwich and fond memories. :)



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