Nov 22 2014
Beef dips are pretty interesting. Another common name that they go by is “French dips,” but they’re not actually French at all. The name seems to come from the fact that the roll they’re served on is very often French bread or a baguette. The sandwich originated in Los Angeles, but even there you’ll find some debate between two restaurants, both established in 1908, and that both lay claim to being the inventors of this now iconic sandwich.
You can use just about any kind of beef (or even other meat) in your beef dip. I had leftover pot roast so that’s what I used, but you can also use roast beef, steak, or anything else you’ve got on hand. I was also forward-thinking when I made that pot roast, so I saved the drippings, but if you don’t have any, use beef broth instead. I don’t believe the traditional sandwich calls for mushrooms and onions, but I had some lying around and I just couldn’t resist.
1 – 2 pounds of leftover pot roast $8.36
1 cup mushrooms, sliced $1.98
1 onion, halved and sliced $0.47
2 cups mozzarella cheese, shredded $2.50
2 cups beef drippings, or beef broth $2.00
2 tablespoons fresh thyme, chopped $0.32
1 baguette, sliced into 4 pieces, or 4 sub rolls $1.99
1/2 cup butter $0.44
3 cloves garlic, minced $0.03
1 tablespoon fresh parsley, chopped $0.10
2 tablespoons olive oil $0.06
Total cost $18.27
Cost per serving $4.56
1.) Preheat oven to 450 degrees Fahrenheit.
2.) Place two tablespoons of olive oil into a frying pan set over medium heat. When hot add the onion and mushrooms and toss to coat in the fat. Cook for 8 – 10 minutes, stirring occasionally, until the vegetables begin to carmalize and soften. Season with salt and pepper and set aside.
3.) Place the beef drippings or stock into a large saucepan. Add the thyme and season with salt and pepper. Bring to a boil, then lower heat to a simmer. Add the cooked beef, stir, and let simmer for another 5 – 10 minutes, until the beef is heated through.
4.) While the beef is warming, place the butter in a small bowl and add garlic and chopped parsley. Stir to combine all ingredients thoroughly. Use this to butter both sides of all 4 rolls and then heat a skillet or indoor grill to medium-high heat. Place the rolls, butter-side down, onto the grill or frying pan and toast for 2 – 3 minutes, just until the buns are toasted and crispy on one side.
5.) Place open rolls onto a baking sheet. Use a slotted spoon to remove the beef out of the pan and divide it among the four rolls, piling them high. Keep the au jus warm over medium heat.
6.) Top the beef with the onion and mushroom mixture, and sprinkle mozzarella cheese over top, dividing it evenly among the four sandwiches.
7.) Place the sandwiches into the oven and cook just until the cheese has melted completely, about 5 – 10 minutes. Meanwhile, pour some of the au just into small bowls or ramekins to serve alongside individual plates.
8.) Serve and enjoy!