Au Jus Sandwich
The Au Jus Sandwich, also known as a French Dip Sandwich or Roast Beef Au Jus, traces its origin to a restaurant in downtown Los Angeles in 1918, when a local restaurant owner was making a sandwich for a police officer and accidentally dropped a French roll into a pan containing beef drippings. The officer liked the sandwich so much that he brought some friends in the next day for some of these "dipped sandwiches". From that point on the au jus sandwich has gone on to become internationally known. There are two restaurants in Los Angeles that claim to have originated the sandwich. The more popularly known is Philippe The Original and the other is Cole's P.E. (Pacific Electric) Buffet - both have been in operation since 1908.
- 2-3 pounds roast or other cut of beef
- can beef consommé (~2 cups)
- can French onion soup (~2 cups)
- can of beer
- 4 hoagie rolls
- cup of butter
- Combine all ingredients except the rolls in a crock pot. Let simmer for at least six hours, or until tender and flaky.
- Separate beef shreds from juices. Serve beef on split hoagie rolls or miniature French bread loaves, with a small bowl of juice on the side.
- Dip sandwiches in juice as you eat. Bread can be toasted and buttered before adding beef, if you prefer.
Notes, tips, and variations
- In the original sandwich, the bread was dipped in the juice prior to adding the meat, rather than dipped at the table.
- Other meats can be used the same way, including lamb, pork, and turkey.
- Try adding cheese, horseradish, or mustard to the sandwich.