Crockpot French Dip Recipe (2024)

FAQs

What is the difference between beef dip and French dip? ›

A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.

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.

What is a French Dip Sandwich? The classic French Dip Sandwich is a hot sandwich boasting tender thin slices of beef layered on a long French roll, often with melted cheese, then dipped in a flavorful sauce made from the pan juices called “au jus,” French for “with broth” or “with juice.”

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.

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).

The secret to this best-ever French dip? It's all in the jus. 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.

The roast beef in a French dip sandwich is a good source of a number of B vitamins, including niacin, vitamin B-12, vitamin B-6, riboflavin, thiamin and pantothenic acid. These nutrients play a vital role in energy metabolism and in the production of red blood cells.

Roast beef. Swiss. Sub roll. French au jus sauce.

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.

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.

Does mayo go on French dips? ›

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.

They're both beef on a bun, that's about the only similarity. French dip is made with cold roast beef that's heated either in the jus or on a grill, then put on a bun to serve with more jus on the side as the 'dip'.

They're both beef on a bun, that's about the only similarity. French dip is made with cold roast beef that's heated either in the jus or on a grill, then put on a bun to serve with more jus on the side as the 'dip'.

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.

Technically, a French Dip is made with thinly sliced beef and braised in a broth or au jus while an Italian Beef is braised with lots of Italian herbs, spices and the pickled vegetables giving it a distinct tang that the French Dip doesn't have.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.