LEVEL 5 — THE BIG TIME

FRENCH DIP

A distant cousin of the Italian beef, the French dip is yet another sandwich with hotly debated origins. In fact, despite having “French” in its name, the French dip isn’t French at all! The name only refers to the French baguette on which it’s served. This uniquely American creation, first created in California, features loads of tender roast beef in the middle, is also served with a side of au jus in which to dip the sandwich.

SANDWICH FACTS

• Los Angelos, California is the birthplace of the French dip.
• In 1908, Cole’s Pacific Electric Buffet and Phillipe the Original, two Los Angeles restaurants, opened. Both claim to have invented the French dip.
• Au Jus is French for “with juice.”
• The year Phillipe’s claims its owner, Philippe Mathieu, invented the French dip was in 1918.

BETWEEN THE BREAD

PRO TIP

Leftover roast beef finds new life in the French dip — just make sure to slice the meat thinly before piling it on the bread. Don’t have leftovers? You can buy cooked roast beef at the grocery store or deli to make it easy.

ADD-ON RECIPE

Au Jus

• 3 cups beef broth
• 1 tsp. soy sauce
• Salt and pepper

• Heat beef broth and stir in remaining ingredients, adding salt and pepper to taste. If you like your au jus slightly thicker, whisk a few tbs. of flour to the mixture.