Posted on 10/02/2024 6:09:22 PM PDT by ChicagoConservative27
When you're in the mood for a truly decadent sandwich, a French dip is a good bet. This moreish sandwich features thinly sliced or shaved roast beef piled high in a French roll. The sandwich is dipped in a broth-like gravy called au jus that's made from the juices of the roasted meat. Dunking the sandwich in the au jus softens the bread and adds even more rich beefy flavors.
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The list.
Philippe the Original - Los Angeles, California
Fat Tuesday's Sandwich Shop & Bakery - Bossier City, Louisiana
Sisters Meat and Smokehouse - Sisters, Oregon
Hillstone/Houston's - multiple locations
Cole's French Dip - Los Angeles, California
Randy's Prime Seafood & Steaks - Vienna, Virginia
Maison Pickle - New York, New York
Nordstrom Grill - multiple locations
Annie Gunn's - Chesterfield, Missouri
Jo's Diner - San Diego, California
Pony Up - Denver, Colorado
Commissary - Dallas, Texas
Lazy Dog - multiple locations
These sandwiches never seemed right to me. I’d give ten of them for one average Philly cheesesteak.
Philippe’s was always very good.
Not even close. You must have had sucky French dips.
I like Philly cheese steak, too. But a French dip can be good too.
I’ve had the one at Hillstone several times and it’s fantastic.
Ya, want some “with juice” with that?
But you left out Arby’s.....
I like to take a Philly cheese steak and dip it in the au jus.
Just doesn’t seem right. And that nasty juice has nothing to offer, tastes like water with too much salt and a little bit of Worcestershire sauce.
Don’t know how many French “dips” I’ll have to try before one of them tastes good. And the dipping just seems wrong.
But you can’t lose with the ten to one odds on cheesesteaks.
Try toasting the inside of the bun first by buttering each half and grilling it til it’s golden brown, then adding the meat and serve with au jus. Makes it even yummier.
To each his own.
Now I’m hungry!
Been to Phillipes numerous times...maybe I didn’t soak it in the au jus much....it was good...but not that good...
Tam O’Shanter in LA makes a great(IMHO) prime rib sandwich dipped or not....
You could consider drizzling the juice inside the sandwich.
But I have to agree, the French dip seems like it should be delicious fun, but it underperforms.
Lacks cheese, don’t think it has onions, and it could use a more exciting sauce.
There are some sucky cheesesteaks out there too. But indeed some great ones as well. Best I have had was at a place in San Diego area. They had whole ribeyes in a refrigerator case waiting to be cut up and griddled with pepper and onion. I have served a wonderful French dip with prime rib and baby Swiss and jus that I made with roasted bones and fat and scraps.
And a small amount of grilled onion.
The jus from mix can be very dull. Jus mix can be added to a naturally made sauce to great effect.
“I’ve had the one at Hillstone several times and it’s fantastic.”
I agree. The Hillstone/Houston’s french dip is solid, though you’re paying for it. I think it’s like $30 now with fries.
Philippe’s in L.A. is where it’s at for a fair price.
Been to Phillipes many times…. double dip Roast Beef please…
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