We LOVE the 50 nifty United States of this awesome country and believe each state is special. Every Monday we feature a sandwich unique to its state as part of our “50 Sandwiches, 50 States, 50 Weeks” series beginning with Alabama and ending with Wyoming.
Today we are talking about Cal-eye-forn-eye-a! Ahh beautiful California. It would be a dream for me to live in Southern California. I could be completely happy with 72 degree weather like every day, forever. Palm trees, pretty beaches, mountains, awesome food….. Ok. Snap out of it, Jenn! We’re talking sandwiches here and you’re no where near California! No kidding!… When I think of California cuisine I think of alfalfa sprouts, avocado, citrus, multi-grain bread, organic, more organic, a little more organic, fish tacos, taco shops and a host of other natural, healthy and/or Mexican foods. That is until I learned the French Dip originated in L.A. What?
I definitely don’t think of Cali when I think of a French Dip. Guess what? There’s a story attached to this nearly 100 year old sandwich. What can I say? I’m a sucker for history and a good story.
The creation of the French Dip goes something like this: First off, the French Dip is not a French sandwich. Philippe Mathieu, a man of French descent and owner of the still operating delicatessen, Philippe’s, was making a sandwich waaay back in 1918 for a policeman when he dropped half of a French roll in a roasting pan of drippings. Woops! The policeman said he’d take it anyway. As it turned out, he liked it so much that he came back the next day with all of his buddies to order the “dipped sandwich.” The French Dip was born.
Then there’s a slightly different version: Philippe Mathieu, a man of French descent and owner of the still operating delicatessen, Philippe’s, was making a sandwich waaay back in 1918 for a policeman fireman. The fireman complained that the bread was stale so Mathieu took the sandwich and dipped in a pan of drippings and said “You happy now?” Turned out he liked it so much he came back the next day with all of his buddies to order the “dipped sandwich.” The French Dip was born.
Regardless of how the story actually unfolded, it’s a great sandwich that I’m sure you’ll enjoy serving to family, friends and guests!
Here’s a short video to show this French Dip coming together!
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- 3 lbs. top round beef roast
- ½ Tbsp. each black pepper, granulated garlic, salt
- 1 medium onion, sliced thick
- 2 (10.5 oz.) cans beef consomme
- ½ cup red wine
- 1 (10.5 oz.) can beef broth
- ½ cup water
- 2 Tbsps. butter
- ½ tsp. granulated garlic
- ¼ tsp. black pepper
- 1 Tbsp. Worcester sauce
- 6 French or hoagie rolls
- Preheat oven to 350 degrees F.
- In a small bowl combine the black pepper, granulated garlic and salt together and rub all over the meat.
- Slice onion and place in a roasting pan.
- Pour the beef consomme and red wine into the roasting pan and give a stir.
- Place the roasting rack in the pan and add the meat and put a thermometer in the center of the meat.
- Place on the center rack of the oven and bake about 25-30 minutes per pound or until the thermometer reaches 140 degrees F. Ours took 1 hour and 50 minutes.
- Remove from the oven and place the rack with meat on a cutting board and tent with aluminum foil for 15 minutes.
- Meanwhile place the roaster on the stove top and add remaining ingredients. Turn heat to low to melt the butter.
- Butter bread loaves and heat a skillet on medium heat. Add the bread and toast.
- Remove the foil from the meat and slice as thin as possible or to desired thickness.
- Make sandwiches and spoon au jus into ramekins for dipping or dip the bread in the au jus sauce.
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