What Is A Good Side Dish To Go With French Dip Sandwiches

The jury is still out on which of two landmark Los Angeles restaurants made the first French dip sandwich. All we know for sure is that it has been on the American culinary scene for over a century, having been created in 1908 at either Cole’s Pacific Electric Buffet or Philippe the Original. Despite its name, the only thing that is French about this American sandwich is the style of the baguette on which it is served.

The French dip sandwich is made with thin slices of beef that are served with the meat juices either directly on top or placed on the side. Generally, it is best to use an Angus beef bottom round roast. It can be prepared in the oven in the traditional way, in a slow cooker over a matter of many hours or in one of today’s safe, fast and incredibly popular electric pressure cookers.

When making a pressure cooker French dip, the meat is seasoned with salt and pepper and seared. The cook then makes a broth that usually contains ingredients such as onions, beef broth, garlic and soy sauce that is added to the meat, and the preparation is allowed to cook under pressure for about an hour. After removing the meat and shredding it with two forks, it’s time to construct your sandwiches. Pre-toast and butter your baguettes, sprinkling them with garlic if desired, and add the beef. Be sure to have a bowl of extra broth handy for dipping.

Whether you’re feeding a big party or just your hungry family, this hardy and delicious Southern California concoction is destined to become a favorite.