After living in Los Angeles for 26 years, I finally got to try the famous Phillipe’s restaurant in Downtown. This restaurant has been around for ages and has been named the best original french dip sandwich. They serve lamb, beef or turkey french dip sandwiches that can be double dipped in a savory au jus. The lines can go out the door but it’s all worth the wait. I can always go for a tasty roast beef French dip sandwich but since I can’t always go to Phillipe’s, I decided to make my own at home. It may not be the original French dip sandwich but this recipe sure delivers!
Serves 4
1 hr, 45 Total Time
Save RecipeIngredients
- 2 lb beef roast (sirloin roast, rump roast, rib eye roast, or chuck roast)
- 3 cloves garlic, minced
- 1 tsp rosemary, chopped fine
- 1 tsp oregano, chopped fine
- 1 tsp thyme, chopped fine
- salt and pepper
- 2 tbsp olive oil, divided
- 2 tbsp dijon mustard
- 2 tbsp spicy brown mustard
- 2 tbsp creamed horseradish
- 2 tbsp butter
- 1 shallot, chopped
- 1 tbsp all-purpose flour
- 2 tbsp dry sherry
- 14 ounces beef broth
- 4 sandwich rolls, toasted
Instructions
- Preheat oven to 325 degrees F.
- Rub roast with 3 cloves minced garlic, 1 tsp rosemary, 1 tsp oregano, 1 tsp thyme, and 1 tbsp oil. Season with a generous sprinkling of salt and pepper. Let sit for 30 minutes.
- Heat 1 tbsp oil in saute pan over high heat. Add roast and sear on all sides. Place on roasting rack and roast in the oven until internal temperature is 130 degrees F, about 45 minutes - 1 hour. Remove from oven and let rest 15 minutes before slicing. Reserve the juices and set aside.
- Prepare the spicy mustard. Mix 2 tbsp dijon mustard with 2 tbsp spicy brown mustard and 2 tbsp creamed horseradish. Set aside.
- Meanwhile, make the au jus. Melt 2 tbsp butter in a shallow skillet over medium heat. Add the minced shallots and saute 2 minutes, stirring frequently. Whisk in 1 tbsp flour and cook 1 minute. Add 2 tbsp sherry and bring to a boil, cooking out the alcohol for about 1 minute. Add 14 ounces beef broth and the reserved beef juices. Bring to a simmer over low heat and cook for 5 minutes.
- Dip the rolls one at a time in the au jus. Stuff with thinly sliced roast beef. Serve with spicy mustard on the side.
**Helpful tips and common mistakes
Roast beef french dip sandwiches are made from two ingredients: the beef and the bread. Given that it’s such a simple sandwich, it’s best to use top-notch ingredients. When choosing the beef for the sandwich, choose the meat with marbling for the best results. I love a rib-eye but to stick to my budget, I went with a chuck roast instead.
When cooking your roast, check the internal temperature halfway through the cooking process. If your particular cut is thinner than other roasts, it can be done sooner. Let the roast rest for at least 10 minutes to let the juices circulate.
Now comes the tricky part, slicing the beef. To make a true roast beef french dip sandwich, you want to slice the beef as thin as you can. A slicer would come in handy right about now, but since I’m no fancy sandwich maker, I’ll have to rely on my skills.
While the roast is cooking, prepare the spicy mustard and au jus. I wanted my spicy mustard to scream spicy so I added a good amount of horseradish. Although the sandwich is a signature item on Phillipe’s menu, it’s also their spicy mustard that pleases the crowd. You can say that it’s the American version of wasabi – yes, it’s that spicy.
Dip your rolls, or double-dip them in the prepared au jus and stuff them with a good amount of roast beef. Serve with mustard on the side and you have yourself a roast beef french dip sandwich. Sure there’s a lot of work that goes behind this sandwich, but you can almost call it art to produce such a great meal. A classic sandwich that can never go wrong.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.