The Most Pinned Instant Pot French Dip Sandwich Recipe (2024)

FAQs

What makes a French dip French? ›

There is further uncertainty about why the dish is called the French dip. It could be due to Philippe's heritage, the French roll it is served on, or because the police officer's name was French. The second restaurant that claims to have invented the French dip is Cole's, also known as Cole's Pacific Electric Buffet.

The French Dip comes with jus. The Italian Beef comes with gravy. Both are referring to basically the same thing, though quality is obviously going to vary from place to place. I personally prefer asking for gravy rather than trying to navigate the jus/au jus problem with a server.

It is usually served plain but a popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice"). Beef stock, a light beef gravy, or beef consommé is sometimes substituted.

To make it, you're going to place your roasting pan with the beef drippings on the stove top before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened. Soon, you'll have the most delicious dipping sauce to complete your French dip.

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

Not usually. Beef broth describes a liquid usually made by boiling beef bones and offal in water with some aromatics until the flavor in the solids flavor the liquid. Au jus describes a way of serving meat in its own juices or in a sauce made from its juices, which may include broth.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

Traditionally, stocks have the flavour and gelatinous collagen-y thickness that comes from cooking bones. Broth was cooked not with bones but with the meat itself. While a jus is a sauce made from the pan drippings, usually from a roast. This simple distinction I learned from Thomas Keller.

The basic concept is the same at both places – Philippe's serves their French Dip “wet” which means that the roll is dipped in the meat juices and then filled with roast beef, Cole's serves theirs with a side of au jus which diners dip their sandwich into.

Croque Monsieur is a hot ham and cheese sandwich, done the French way! Béchamel sauce, ham, cheese and a smear of Dijon mustard, grilled until it's oozing, this sandwich is the king of grilled cheeses!

How healthy is a French dip sandwich? ›

Good Source of B Vitamins

These nutrients play a vital role in energy metabolism and in the production of red blood cells. French dip sandwiches are also high in vitamin A, which is required for proper cell reproduction, immune system health and the synthesis of the rhodopsin needed for your eyes to absorb light.

I love to serve my easy french dip with mayo and melty cheese. Butter one side of each piece of bread and toast it slightly in the oven. Layer the mayo on the toasted bread, add shredded beef, and a slice of cheese. Remove the au jus drippings from the roast pan.

I will always recommend serving this French onion dip with ridged potato chips, but if you don't have them on hand, plain potato chips or fresh veggies will work too. Store any leftover dip in the fridge for up to 4 days.

French Dip, a classic #frenchdipsandwich with a. Southern twist, created by Subway and Tastemade. #SubwayXTastemade.

It is not French cuisine; it is called "French" because it is made with dehydrated French onion soup mix.

Mayo is the go-to fry dip in Belgium, France, and the Netherlands where they call the sauce fritessaus (fries sauce); it's a little sweeter and less fatty than your typical Canadian mayo. There are loads of other funky variations on mayo, like remoulade from Scandinavia: mayo seasoned with pickles and spices.

It comes with a special sauce called jus which is usually made with the juice and fat that came off the roast beef when they were cooking it. It was not originally from France; two restaurants in Los Angeles, California, Cole's and Philippe's, both claim to have invented it.