There are sandwiches, and then there are sandwiches worth planning an entire Friday around. At Houston favorite La Lucha, French Dip Fridays are giving diners a reason to start the weekend on a delicious note. The weekly special features two takes on the beloved sandwich: an East Coast-style version topped with caramelized onions and melted cheese, and a West Coast-style option featuring shaved prime rib and savory jus. Both are layered with horseradish mayo, served with fries, and built around one standout ingredient: slow-roasted prime rib. laluchatx.com
The Meat
The foundation of any great French dip is the beef, and La Lucha takes that responsibility seriously. According to Bobby Matos, Culinary Director of La Lucha, prime rib was the natural choice for the sandwich.
"For a French Dip, prime rib is the most common cut and also the most flavorful," says Matos. "We season the meat for a few hours first, then slowly roast it so it becomes nice and tender, while also distributing the flavor throughout. We do this in a way that the meat stays on the rare side."
The Bread
A great French dip also needs bread sturdy enough to withstand both the meat and the dipping broth. "We use Royal Bakery, which is local in the Montrose area," says Matos.
The bread is toasted to create the perfect balance between crunch and durability. "Toasting the bread hard enough keeps it firm so that it holds up to the meat and jus," he says.
The Toppings
One of the most fun aspects of French Dip Fridays is choosing between the East Coast and West Coast versions. "Most people have a preference between cheese or no cheese," says Matos.
The East Coast version includes caramelized onions and melted cheese, while the West Coast sandwich lets the prime rib take center stage. Guests can add onions to the West Coast style if they prefer. Both sandwiches feature horseradish mayo, a topping Matos says is his personal favorite.
The Jus
No French dip is complete without the rich broth that gives the sandwich its name. At La Lucha, the jus is more than just a dipping sauce – it's a flavor-packed finishing touch.
"It's flavored with dry-aged, smoked beef fat, and it definitely works as a flavor booster," he adds.