Two Los Angeles restaurants have claimed to be the birthplace of the French dip: Cole’s Pacific Electric Buffet and Philippe The Original. Regardless of its origin, our version, made with sliced Stout Roast Beef, Swiss cheese, and pepperoncini, is a sure-fire crowd pleaser.
Stout Roast Beef
Active preparation time: 25 minutes
Total time: 2–4 hours
Serves: 4–6
1 small bunch fresh thyme, about 1 oz (28 g)
1 cup kosher salt
½ cup white sugar
1 sirloin roast, 3–4 lb (1.4–1.8 kg)
1 1/2 cup (12 fl oz/355 ml) similar imperial stout
1 yellow onion, diced
3 celery stalks, sliced ½" (13 mm) thick
Coarsely chop the fresh thyme and mix it with the salt and sugar. Rub the mixture liberally over the roast and let it sit at room temperature for at least 1 hour and up to 3 hours. Then scrape most of the mixture off of the roast, but do not rinse.
Preheat the oven to 350°F (177°C). Over medium-high heat in a sauté pan large enough to hold the roast, sear the roast on all sides. In a baking pan large enough to hold the roast, arrange the roast, beer, onion, and celery. Cover with foil.
Bake until the internal temperature reaches 135°F (57°C) for medium rare (50–80 minutes). Remove the pan from the oven and transfer the roast to a platter. Cover the roast with foil and let it rest for 10–15 minutes. Reserve the cooking juices. Slice the roast and serve it in the Chicago Beef Sandwich.
Beer Suggestions: Pair with Epic Brewing Big Bad Baptist (Salt Lake City, Utah), Goose Island Bourbon Co. Coffee Stout (Chicago, Illinois), or Founders KBS (Grand Rapids, Michigan).
French Dip Sandwich
Active preparation time: 10 minutes
Total time: 10 minutes
Serves: 2
14 oz (397 g) Stout Roast Beef, thinly sliced
2 cup (16 fl oz/473 ml) roast beef cooking juices
Beef broth
Salt
2 French rolls
2 slices Swiss cheese
Sliced pepperoncini
Beef broth
In a small saucepan over medium heat, warm the roast beef cooking juices. Taste and adjust for salt, adding beef broth if necessary.
Split and toast the French rolls. Using tongs, dip the roast beef in the cooking juices, then pile half the roast beef on each French roll with half the pepperoncini. Top each with a slice of Swiss cheese and run under the broiler to melt the cheese.
Divide the cooking juices between two small ramekins or bowls and serve alongside each sandwich for dipping.
Beer Suggestions: For a lighter pairing, try Firestone Walker Velvet Merlin (Paso Robles, California). For something bigger, try Modern Times Monsters Park imperial stout (San Diego, California), or Stone Russian Imperial Stout (San Diego, California).