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A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.. It is usually served plain but a popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice").
One of the most famous sauces in fast-food history, the Horsey Sauce at Arby's is a zesty condiment that's earned as much fandom as the brand's signature roast beef sandwiches. Designed to match ...
The Asiago pot roast sandwich is made with shredded roasted beef on a crusty sub roll with Asiago cheese and the best part: a side of roasted red pepper sauce for dipping. Tochka R./Yelp Al's Big ...
4. The French Dip. Two different Los Angeles restaurants, Philippe's and Cole’s, claim to have invented the French Dip over 100 years ago, but they both know one thing: Sandwiches beg to be ...
A French dip sandwich. The French dip sandwich is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served au jus, that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted.
In Denmark, it is an essential ingredient on open-face roast beef sandwiches (smørrebrød), as well as the Danish version of fish and chips, fried plaice with fries. It is used on spring rolls, including soy sauce and ketchup. It is used with lemon (juice) on canned pressed cod roe on rye bread.
Jason's Deli's Beefeater sandwich comes with a half pound of roast beef with provolone on a New Orleans-style French baguette. And hey, in a pinch, that Arby's French dip still has its pleasures.
Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. [1]