French Dip Sandwich

 

Anyone who knows me knows that I will hands down chose a "french dip" sandwich whenever its on the menu.  Unfortunately living in SE Texas that isn't an option on local menus. They don't know what they're missing...thinly sliced roast beef and a garlicky onion fresh au jus to dip it in.   So today I decided to nurture my inner Angeleno and make a reasonable facsimile to quench my hunger for one.  

For those that don't know about the French Dip its a sandwich created in Los Angeles shortly after the turn of the last century around 1905 or 1908 depending on who you believe.  Two Los Angeles institutions claim to be the inventor.  First up is Phillipe's located a couple of blocks from iconic Los Angeles Union Station and Cole's on 6th street in downtown Los Angeles.

In 2008 the Los Angeles Times wrote an article claiming that after extensive research Phillipe's had to be the original.  Coles still disputes it and lays claim.  Either way they are comparable sandwiches and really tasty.  

Phillipe's got my business most of the time as it was 2 blocks from Union Station, a stop on the local Metrorail Gold Line.  During the summer when I had kids to feed, (and neighborhood kids added in the mix) I'd round them all up for a quick ride on the Gold Line and treat them all to lunch.  Fun times for sure.

Now my version isn't so much about a faithful rendition, but one of capturing the essence of what is available on menus across Los Angeles.  Where I veer of the tracks is I add a slice of provolone to my sandwich which neither of the "originals" include.

But I digress, enough of the history lesson...here's the recipe:

French Dip Sandwich

• 1 LB Thinly sliced deli style Roast Beef
• 6 Subway sandwich rolls
• 1 t mined garlic
• 2T minced onion
• 1 pkg McCormicks Au Jus mix
• 6 slices provolone 

Method:

In a sauce pan big enough to hold 3 cups water add a bit of butter, the onion and garlic and sweat them over low heat a minute or two until translucent.  Add water and whisk in the au jus mix.  Bring to boil them simmer.

While simmering the jus, split your sub buns and place under a broiler and toast them until golden brown.  Remove from broiler.

Dip the beef in au jus just long enough to heat up.  Divide the beef among the rolls.  Top with provolone and return to broiler.  Broil until cheese is melted and just starting to bubble up.

Remove from oven.  Fold sandwiches together.  Cut on a diagonal.  Put on a plate with the au jus in a small ramekin to dip your sandwich in.