A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is most commonly served au jus ("with juice"), that is, with a few ounces of beef juice collected during cooking. Broth can be substituted but that is frowned upon by connoisseurs.

Cheese is optional. Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented. Two restaurants in Los Angeles have claimed to be the birthplace of the French dip: Cole's Pacific Electric Buffet and Philippe The Original.

At both of these restaurants, the roll is dipped into the hot beef juices before the sandwich is assembled, and the sandwich is served "wet." The sandwich can also be requested to be served "double dipped" at either establishment. Philippe's own brand of spicy mustard is traditionally used by its patrons to complement the sandwich.

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