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The French dip sandwich has an interesting historical background that adds to its charm. While its exact origins are debated, it is widely believed to have been created in Los Angeles in the early 1900s. One popular story attributes the invention to a French immigrant named Philippe, who accidentally dipped his sandwich in beef drippings while preparing it for a police officer. The result was a delightful combination of flavors that quickly gained popularity, leading to the establishment of Philippe's, a restaurant still serving its famous French dip to this day.

French Dip

Indulge in the comforting goodness of Savory French Dip Sandwiches! This delicious recipe combines tender slices of beef, caramelized onions, and melted cheese, all served on a warm hoagie roll with rich au jus for dipping. Perfect for family dinners or cozy gatherings, making these sandwiches at home means fresher ingredients and personalized flavor. Click through to discover step-by-step instructions and elevate your next meal!
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Ingredients
  

1 lb beef roast (such as ribeye or sirloin)

4 cups beef broth

1 medium onion, sliced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon black pepper

Salt to taste

4 hoagie rolls

4 slices provolone cheese

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

Optional: Fresh parsley for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook until caramelized, about 10-12 minutes. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

      In a slow cooker or a Dutch oven, place the beef roast. Season with salt, pepper, and dried thyme. Pour in the beef broth and Worcestershire sauce, then top with the caramelized onions and garlic.

        If using a slow cooker, cover and cook on low for 6-8 hours or until the beef is tender and easy to shred. For a Dutch oven, cover and simmer on low heat for about 3-4 hours.

          Once the beef is cooked, remove it from the pot and let it rest for a few minutes. Shred the beef using two forks.

            While the beef is resting, turn off the heat and strain the broth to remove the onion pieces if desired, or keep them for added flavor in the dip.

              Slice the hoagie rolls in half and place them on a baking sheet. Layer with shredded beef and top with provolone cheese. Place them in the oven for about 5-7 minutes, or until the cheese is melted and bubbly.

                Serve the sandwiches hot with a small bowl of the rich beef broth for dipping. Garnish with fresh parsley if desired.

                  Prep Time: 15 min | Total Time: 8 hrs | Servings: 4

                    - Presentation Tips: Serve each sandwich on a plate with the broth in a small ramekin for dipping. You can also add a side of crispy fries for a complete meal!