The beef sandwich dipped in the beef sauce. If we go out to eat tonight, I may order it.

You good folks ever make the dish?

Au ju sur le cote ou sur le pain?

In West Virginia that would be called a soggy cheeseburger.

Make French Dip about twice a month. I use a can (small) Swanson's Beef Broth heated with about a half a yellow onion boiled to a tender stage and seasoned well. Tender thin slices of beef on a toasted hoagie bun and a melted bit of mild cheese (jack or similar). Messy but satisfying.

Sounds similar to Chicago Italian beef ???

One of my favorite hot sandwiches is a double dipped Italian beef with hot giardiniera. Messy....but delicious!

I never make it, but when I order it, I expect the elderly Hebrew to be clear, not some cloudy concoction.

Yep. Having it Tonight. Make it out of Eye of round sliced thin.

Odd man out, I guess.

Never had it. Never made it. What is the attraction?

We enjoyed the meal at the Patricia Inn last night. I had my camera in my pocket with a picture in mind. When the waitress put the dish down, I forgot that, and ate!

You are forgiven. That plate of deliciocity in front of you will wipe all other thoughts clean.

ironbender - next time you see it on a menu, order it. And then you'll know.

As Andrew Zimmern revealed, the French Dip sandwich has nothing to do with France. It was yet another accidental creation in Los Angeles. According to anecdote, a cop ordered a roast beef sandwich at Frenchie's Diner in L.A. and the cook fumbled it into a pot of au jus. The cop said he was pressed for time, and not to bother making another one. We all know what happened. The demand for "Frenchie's dipped sandwich" became global.

I think the PI uses shaved prime rib, in theirs.

Correct me if I'm wrong Richard ?

It was good Paul, I'll look after bit, we have plenty left for today's noon meal!

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I think the PI uses shaved prime rib, in theirs.

Correct me if I'm wrong Richard ?[/quote]
I decided it was time for some and I had a very thin rib steak that wouldn't make a good griller so it went to the sandwiches instead. Used brat buns and made them perfect size for the wife and I. Some curly fries and we were good. I did put about a tablespoon of onion soup mix in the broth to boost the flavor. Not hard to make but always a chance to burn the buns under the oven broiler trying to toast and melt the cheese, rest is easy.

Nice pic Paul.
I know what it looks like. Never had the urge to soak a sandwich. As Rocky suggested, I'll have to try it.

You missed a great one with the closing of the old Chef’s Inn in Anchorage. They made fantastic prime rib french dips with fresh made horseradish and salty Au jus. Homemade bread too iirc. And a side of seafood chowder with king crab, scallops, shrimp, and lobster. Washed down with a cheap beer. Great memories

You been living under a rock on the Kenai River?

It is rare that I find one with quality prime rib. When done right, they are darn good.

Agreed !!! ... the Klondike bar and grill use to be the go to spot for primerib sammie porn...

Giving a roast beef sandwich a " bath" jogged the mess between my ears and the pieces took awhile to fall into place.

Richard or ironbender may find this old thread interesting. There's a lot room to tweek this recipe to get it the way you like.

Proper bread is key.

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/8909029/1