Pastrami Dip

The pastrami dip is a hot sandwich that reimagines the classic French dip by substituting roast beef with spiced, smoked pastrami. The pastrami is typically piled high on a crusty roll, sometimes layered with melted Swiss cheese, and served with a small cup of hot beef broth—or *au jus*—for dipping. A great version achieves a balance: the pastrami should be tender and well-marbled, the bread sturdy enough to hold up to the jus without turning to mush, and the broth deeply savory, often enriched with the same spices used in curing the meat.

While the precise origins remain debated, many trace the pastrami dip to American Jewish delis and their reinterpretations of classic sandwiches. Regional variations exist: in the Pacific Northwest, some versions incorporate a smear of mustard or a handful of coleslaw, while East Coast renditions may stay closer to the traditional French dip formula. *Only Scrans*, a creator on ReTubeIt, highlights the pastrami dip at **Market House Meats** in Seattle, where the sandwich is noted for its high-quality smoked meat and house-made jus. That venue’s take emphasizes the importance of butchery and slow-smoking, showing how a single ingredient can define the dish. Whether served in a deli or a barbecue joint, the pastrami dip thrives on the contrast between the rich, peppery meat and the clean, beefy broth—a simple combination that, when executed well, becomes a regional standout.