French Dip with Au Jus at Peppermill
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So the question with the French Dip is simple: Is it better with shaved roast beef, shreds of tender meat that fall apart deliciously when you dip and bite, kinda New Orleans debris-style? Or should the meat be sliced slightly thicker so each piece holds its form, leading to a less messy sandwich experience? It's a tough call. The Peppermill goes the route of the latter, with thin slices of savory beef that keep it together. Add a little melted provolone because why not and you've got some very pleasant textures when the toasty French roll gets dipped into the jus for soft, warm, juicy goodness. Peppermill does many sandwiches simply and well, and this is one of them.
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