Thin roast beef in a crusty roll served with hot beef jus for dipping.
French Dip is thin roast beef in a crusty roll served with hot beef jus for dipping.
Make French Dip when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Heat the jus until steaming but not aggressively boiling.
Warm the sliced beef briefly in the jus so it stays tender.
Split and lightly butter the rolls, then toast the cut sides.
Fill with the hot beef and cheese if using.
Serve with bowls of hot jus for dipping and horseradish on the side.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
Explore more guides in the same category.
Crisp-edged bacon in soft buttered bread with brown sauce or ketchup.
Grilled oily fish in bread with onion, tomato, herbs and lemon, an Istanbul waterfront classic.
A crisp baguette filled with savoury pork, pâté, pickles, cucumber, herbs and chilli.
The Catalan ham-and-cheese toastie, crisp outside with a molten centre.
Crisp bacon, cool lettuce and ripe tomato in toasted bread with mayonnaise.
Crisp fried squid rings tucked into crusty bread, often finished simply with lemon.
Spanish potato omelette tucked into a crusty baguette, simple and deeply satisfying.
A vibrant layered vegetable sandwich with green chutney, spiced potato, beetroot and masala.