A Philippe classic and the perfect compliment to a french dip.

Potato

USDA prime beef on a french roll. Choose from single dip (top bread dipped), double dip (top and bottom bread dipped), wet or dry (dip on the side). House recommends double dip!

Beef Dip

Macaroni

Preheat your oven to 425°F (220°C). Wash the Russet potatoes thoroughly and peel them if desired. Cut them into wedges or cubes, depending on your preference.

Prepare the Potatoes

In a large mixing bowl, combine the cut potatoes with olive oil, salt, black pepper, and garlic powder. Toss well to ensure all pieces are evenly coated.

Season the Potatoes

Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

Bake the Potatoes

Once baked, remove the potatoes from the oven and sprinkle with fresh chopped parsley before serving. Enjoy your potatoes as the perfect complement to a French dip!

Garnish and Serve

Russet potatoes

Olive oil

Salt

Black pepper

Garlic powder

Fresh parsley (chopped)

Season the USDA prime beef with salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned. Remove from heat and let it rest.

Prepare the Beef

In the same pan, add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

Cook the Onions and Garlic

Add the beef broth to the pan with the sautéed onions and garlic. Bring to a simmer, scraping up any browned bits from the pan.

Make the Broth

Thinly slice the rested beef against the grain.

Slice the Beef

Split the French rolls and layer with thin slices of beef. Optionally, spread a thin layer of Dijon mustard on the inside of the rolls.

Assemble the Sandwich

For a double dip, place the top and bottom of the rolls in the simmering broth for a few seconds before serving. For a single dip, just dip the top bread. Serve with a small bowl of broth on the side.

Dip the Sandwich

USDA prime beef

French rolls

Beef broth

Onion

Garlic

Dijon mustard

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and 2 cups of macaroni. Cook according to package instructions until al dente, usually about 7-8 minutes.

Boil the Macaroni

Once cooked, drain the macaroni in a colander and rinse under cold water to stop the cooking process.

Drain and Rinse

In the same pot, melt 2 tablespoons of butter over medium heat. Add 1 cup of milk and stir until combined. Gradually add 1 cup of shredded cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth.

Prepare the Cheese Sauce

Add the drained macaroni to the cheese sauce. Stir until the macaroni is well coated with the cheese sauce. Season with black pepper to taste.