French Dip Sandwich: History and Recipe

The French Dip is a simple idea executed well: thin-sliced roast beef on a roll, served with a side of savory jus for dipping. Despite the name, it has no real connection to France — its actual origin story is entirely Los Angeles.

Here’s where it came from, the rivalry over who invented it, and a recipe for making one at home.

Understanding the dispute behind this sandwich is part of what makes it interesting — two real restaurants, both still operating, have made competing claims for over a century.

Regardless of which story is more accurate, the sandwich itself has stayed remarkably consistent over the decades — a testament to how well a simple combination of roast beef, bread, and jus holds up compared to more elaborate sandwiches.

The Los Angeles Origin Dispute

Two Los Angeles restaurants, Philippe’s and Cole’s, both claim to have invented the French Dip in the early 1900s. Philippe’s tells a story of a French roll accidentally dropped into hot roasting pan drippings; Cole’s says a customer with sore gums asked for their roll dipped in au jus to soften it. Both restaurants still serve the sandwich today, and neither claim has been definitively settled.

Why “French” at All

The most common explanation for the name is the French-style roll used to make it, rather than any connection to French cuisine or France itself. Some versions of the story tie the “French” name to the immigrant customer in the Cole’s account, though this detail varies by telling.

Ingredients

• 1 lb thin-sliced roast beef
• 4 French rolls or hoagie rolls
• 4 slices provolone (optional)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 small onion, thinly sliced
• Salt and pepper to taste

Instructions

1. Simmer the beef broth with Worcestershire sauce and sliced onion for 15 minutes to build the jus.
2. Warm the roast beef gently in a portion of the jus so it doesn’t dry out.
3. Pile the beef onto split rolls, adding provolone if using, and melt briefly under a broiler.
4. Serve each sandwich with a small cup of the remaining jus for dipping.

Frequently Asked Questions

Is the French Dip actually French?

No — it originated in Los Angeles; the name most likely refers to the French-style roll rather than French cuisine.

Which restaurant really invented it?

Both Philippe’s and Cole’s in Los Angeles claim the invention, and the dispute has never been conclusively resolved.

What is “jus” exactly?

A savory broth made from meat drippings, used for dipping the sandwich rather than as a soup.

Can I make jus without drippings?

Yes — a simmered beef broth with Worcestershire sauce makes a solid substitute if you don’t have pan drippings on hand.

What cheese pairs well with a French Dip?

Provolone is a common choice for its mild flavor and reliable melt, similar to its use on a Philly cheesesteak.

Can I make a French Dip with leftover roast beef?

Yes — leftover roast beef works well, as long as it’s warmed gently in the jus rather than dried out over high heat.

Should the roll be toasted before serving?

A light toast helps the roll hold up to dipping without falling apart, though it’s optional depending on how sturdy your bread is.

For more on this dish’s disputed origin, see Eater.