French Dip Sandwiches
Cookbook | California cuisine | Sandwiches | Recipes
| Overview |
| Category: |
Sandwiches |
| Servings: |
4 |
| Calories: |
? Cal/? kJ |
| Time: |
10 mins prep, 6 hours cooking |
| Difficulty: |
|
French Dip Sandwiches (Roast Beef Au Jus) were invented in Los Angeles by accident in 1918. A local resturant owner was making a sandwich for a police officer when he droped the french roll into the pan containing the drippings. The officer liked the sandwich so much that he brought some friends in the next day for "dipped sandwiches".
Ingredients
- 2-3 pounds roast or other cut of Beef
- can Beef consomme
- can French onion soup
- can of Beer
- 4 Hoagie rolls
Procedure
- Combine all ingredients, except the rolls, in a Crock pot, let Simmer for at least six hours or until tender and flaky.
- Separate beef shreds from juices. Serve beef on split Hoagie rolls or miniature French bread loaves, with a small bowl of juice on the side.
- Dip sandwiches in juice as you eat. Bread can be toasted and buttered before adding beef, if you prefer.
Notes, tips, and variations
- In the original sandwich, the bread was dipped in the juice prior to building adding the meat, rather than dipped at the table.
- Other meats can be used the same way, including lamb, pork, and turkey.
- Try adding cheese, horseradish, or mustard to the sandwich.
Warnings
- Always read and follow the instructions that come with your crockpot.
