Now claiming origins is tricky as there’s passionate lies involved. But we can have our salt handy to take these claims with a grain of salt. That said, let’s proceed.
Los Angeles: 1908/1918
Thinly sliced beef served often with aujus on FRENCH bread.
Chicago: early 1900’s
Italian hot beef
Thinly sliced …seasoned… Beef on ITALIAN bread often dipped in the aujus then served.
Or. Same idea, differing production/local ingredients.
So, who makes this in a covid-19 era of I can get it for not $15 a sandwich delivered less than fully warm and worse twice the cost? YIKES!
Arby’s offers often 2/$6 French dip as a market fresh sandwich. They put a cheese on and the au jus is like a full sodium salt lick of soup from a tin. Drive through only. (Thus Uber eats delivery 5-6 per any order and it’ll arrive tepid not hot.)
Jimanos possibly possible the counter via phone will take a Togo order 10 a sandwich but no great but curb side or alley eatery action. Hot beef, but not a side. And a more arduous a bus trip in person. Damn fine sandwich mmm but ugh getting hold of it and also cost.
Home made either
Roast 8-10 few hours and I don’t have a mess of bones and stock bits for fresh stock/aujus. I can’t slice it like an Arby’s or deli joint… But I can consider an electric knife and manage a French dip sorta.
Shredded beef hoagies
Or if you can’t see the differences in presenting pretty vs. shredded stringy…and a sink of your big dishes and cookware….five to six hours…
Workable electric knife…. You know the turkey knife you can’t ever find as it’s used once a year? Ugh… Tool costs but dang it home bliss and or luxury!
Anyways over the years the fight between hassled fast food missions and or store trips tools and never on sale exploration? Oi. I mean how many 30$ ten otherwise sandwiches I’ve chased! Or other food projects.
Anyone smart would possibly hint that others gladly await to serve me maybe hot food…there is good service out there!.
Chasing mmmm…. Heheh