Perfectly cooked beef.
Melty, cheesy provolone.
Flavorful and savory au jus.
Crispy French roll.
Put all these things together and you may have a French Dip cheeseburger that can knock your socks off.
Pow!
The French Dip sandwich has been an American classic for over 100 years. Its origins are a bit unclear with restaurants in Los Angeles (Phillipe’s) and New Orleans (Old French Market Restaurant and the Blue Flamingo) all claiming to be the originator.
The most popular story about the origin of the French Dip sandwich is that it was created by French immigrant Philippe Mathieu in 1908 at his restaurant, Philippe the Original, in Los Angeles. Phillipe’s is still serving French Dip sandwiches to this day.
Regardless of its origins, the French Dip has become a staple of American cuisine, and it can be found on menus in restaurants all across the country.
Although the French Dip only has a few key ingredients, it can be a difficult sandwich to create from scratch. Cooking a beef roast to perfection and slicing it paper-thin requires some experience and some patience. The au jus dipping sauce needs to be seasoned just right. And the bread needs to be nice and firm so it can soak-up the au jus yet still hold the sandwich together.
With the French Dip Cheeseburger from Cheeseburger Guru, we are going to make a couple of substitutions that simplifies the recipe yet still brings all of those fantastic flavors together into an incredible sandwich. Fast and delicious.
Recommended Tools
- Lodge Cast Iron Skillet – https://amzn.to/3UE80bZ
- Burger Press and Spatula – https://amzn.to/3NX22zs
- Tramontina Tri-Ply Stainless Cookware Set – https://amzn.to/4jmgbnd
- Mesh Strainers, 3 Count - https://amzn.to/4kemHxm
- Ceramic Ramekins - https://amzn.to/3SiigFq
Ingredients for the French Dip Cheeseburger
Burger
- 6 oz (170 g) ground beef divided into 2 3oz balls
- 1/4 tbsp granulated garlic
- 1/8 tsp ground oregano
- 1/4 tsp ground sage
- 1/4 tsp salt
- 1/2 tbsp pepper
- 2 slices provolone cheese
- 1/2 tbsp beef tallow/rendered bacon fat for cooking.
- 1 French-style roll. See Classic Baguette or Mini Hoagie recipes
- Butter for toasting
- Prepared creamy horseradish
Au Jus
- 1/8 cup beef tallow or rendered bacon fat
- 2 c beef broth
- 1/2 cup yellow onion thinly sliced
- 1 cloves garlic diced
- 1/8 tsp dried thyme
- 1/2 cup sliced mushroom
- 1/8 cup sherry wine or red wine
- 1/2 tbsp Worcestershire
- 1/2 tsp salt
- 1 tsp black pepper
- 1 bay leaf
Directions for making the French Dip Cheeseburger
Prepare the Au Jus
In a saucepan over medium heat, melt the tallow/bacon grease. Add the onions and cook, stirring, for 5 minutes, until they are soft and golden. Add the garlic and cook until fragrant, approx 45 seconds. Add the broth, sherry, worcestershire, thyme, mushroom powder, pepper and bay leaf. Bring it to a boil, then reduce the heat to low. Simmer for XX minutes, stirring occasionally, to develop the flavors. Add water if it starts to evaporate too much. Salt to taste. Remove the bay leaf. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions and mushrooms.
Prepare Buns
Slice bun horizontally. Place the buns open side up onto a baking sheet. Butter the inside of the rolls.
Turn the oven on to broil. Adjust oven racks to the top slot.
Place buns into the oven leaving the oven door slightly ajar and broil until the tops are a golden brown. CAUTION: Don’t walk away. The buns can burn quickly.
Prepare the Burgers
Combine granulated garlic, ground oregano, ground sage, salt and pepper. Flatten the balls of ground beef into ¼ inch patties. Using the seasoning blend, generously season both sides of the hamburger patties.
Bring a cast iron skillet or griddle to high heat. Add beef tallow/rendered bacon fat and allow to melt.
Place patties onto the cooking surface. Cook until the top surface of the patties start to sweat - approximately 60 seconds. Flip the burgers.
Immediately place provolone cheese on top of the patties. Cook approximately 60 seconds.
Take two burger patties and stack them on the bottom bun.
Add a small portion of the reserved onions and mushrooms on top of the patties. Place the top bun onto the top of the sandwich fillings. Slice the sandwiches in half.
Serve
Serve with a small cup of Au Jus and a small container of prepared horseradish.
