Making a REALLY good French Dip sandwich is SO much easier than you think. Made In is offering up to 30% off during their End of Summer Savings Event. Use my link and get some of the best deals of the year https://madein.cc/0926-brian
โถ๏ธWATCH NEXT:
ITALIAN BEEF: https://youtu.be/yOFWzmtzpXM?si=3x_ah-2U0iLszK8J
ROAST BEEF & CHEDDAR: https://youtu.be/LBN7Dy8RqWs?si=e71yJjgPRFcXcffK
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RECIPE:
Caramelized Onions:
1000g (3 large) yellow onions (3 large onion)
50g (3ยฝ T) unsalted butter
50g (1 T + 2 tsp) water
8g (1ยผ tsp) fine salt
Beef Jus:
900g (32 oz / 4 cups) beef stock)
14g (2 packets / 5 tsp) powdered gelatin
30g (1ยฝ T) Better Than Bouillon
50g (3 T) Worcestershire
5โ8g (1 tsp) salt
Horseradish Sauce:
75g (โ
cup) mayonnaise
75g (โ
cup) sour cream or plain Greek yogurt
50g (3 T) prepared horseradish
3g (ยฝ tsp) salt
Assembly:
2 large 12โ14-inch plain hoagie rolls
680g (24 oz) thinly sliced medium roast beef
8 slices provolone cheese
1. Combine the onions, 8g salt, butter, and 25g water in a Dutch oven. Cover and cook over medium heat, stirring every 5 minutes, until dramatically softened and collapsed, about 10 -15 minutes.
2. Uncover and cook over medium-low heat until fond forms. Deglaze with small splashes of water, scrape, lower the heat to low, and repeat about every 5 minutes for 35-50 more minutes, until caramel brown.
3. Combine stock, worch, BTB, and 5g salt. Whisk in gelatin until dissolved, bring to simmer then reduce 40โ50% or for about 10 minutes. Adjust salt.
4. Combine horseradish sauce ingredients.
5. Heat the oven to 400ยฐF (205ยฐC), portion and split the rolls, and bring the jus to a boil before lowering it to a gentle simmer.
6. Toast rolls at 400ยฐF (205ยฐC) for 5 minutes. Add 2 provolone slices to each bottom half and toast open-faced for 3โ4 minutes, until the cheese is melted and bubbly
7. Heat jus to about 135ยฐF (57ยฐC) and move the beef through it for 20โ30 seconds. Ribbon on beef, add warm onions and horseradish sauce in thin layers, close, and serve immediately with very hot jus.
GET A MORE DETAILED VERSION OF THIS RECIPE ON MY BLOG: https://brianlagerstrom.com/recipes/french-dip/
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49 Comments
Just a reminder, hitting all the ingredient instructions will give you an AMAZING French Dip, but if you don't take the extra time to tuck the beef and give it a squish, you're leaving the best version of this sandwich on the table…probably literally. Check out the Stainless Collection and Made Inโs other cookware by using my link to save on your order – https://madein.cc/0926-brian
Brian this is your weekly reminder that I (and others) deeply appreciate all of your helpful tidbits and cautions you drop in your newer live-form editing style. Thank you so much for all your delicious recipes and cooking wisdom!
I will actually do this
I also throw little MFrs into the oven… I think the last ones were named Hansel and Gretel…
i really like sharp provolone on these. it's a bit more flavorful than regular provolone without being overpowering.
Keep the stache! Ted lasso stache!
So i used to be a deli manager for a major regional food store. Get the store brand roast beef it isn't as good as the specialty brand but its close and saves you several dollars per pound. You will be dipping in jus anyway. What's more important is how fresh the chunk it is cut off from. You can always just ask and if its near the end of the chunk they will usually just open a new one. again the chunk not its life. And finally if the jus being salty is a hang up cause cold cuts are already salty beef cold cuts and Provolone are low in salt. Both good for a low salt diet in moderation!
There are no words. Wait, words. There's a little neighborhood joint on Melrose and Damen, that's one block north of belmont. The owner has been in the business for a while now so be nice he's sensitive about his cuisine. Spend ten bucks order a beef and get some fries with it too. His pizza slices are also pretty average. Man-Jo-Vinns, not a fancy french drive through in Paris which requires a quick credit check. Also Bri, there in your comercial break it point out a downside of sniffing magic markers. Doesn't look that good. I don't know if the place is still there as I am next door to the Mojave Desert. You can guess the town Bri.
I bought a set of tweezers a couple years back and man, what an underrated kitchen tool. The big ones are great for moving things around when deep frying, flipping a steak etc. The small ones are awesome for grabbing pickles out of containers, moving around delicate things.. super worth it.
Looks absolutely fabulous, thank you! Laughing at the fact that your $16/pound London broil is $22/pound at Publix (40% more expensive!!). Publix is such a notorious rip off! But I found that same Dietz & Watson London broil at Costco today for $13/lb. And thatโs with the Instacart padding, so itโs likely even less expensive in the store. Itโs a 3-pack of 9-ounce packages. Perfect!
Dude, you started with grams, then cups, back to grams. Pick one and stay with it.
The very first time I did caramelized onions, they finished after about an hour at which point I moved the pot off the stove and proceeded to dump about half of them on the floor. DOH! They were quite tasty, just didn't have as much as I had planned.
Thank you, Brian! You ARE art and science! Your insistence on standards, details and finesse, your patience at explaining the process and your joy du vivre are second to none! Respect!
I may be a bit weird, but I kind of like when the crispy bread roughs up the roof of my my mouth a bit.
You are the first person I've seen that loves French Dip's as much as I do, lol
Google Caramelize onions in a crockpot or slow cooker. Much easier to do and don't have to stand over a pan watching it. You do have to stir it a couple of times but not like the pan. I make a large amount and just freeze any leftovers in an ice cube tray. When frozen put into a bag. Frozen cubes 30 seconds in the microwave then low to medium heat in a pan
Just finished eating this and can confirm it HITS.
I was thinking "He's just been doing whatever, I've finally broke the Made In streak" just before the jumpscare ad. 4/4 foodtube videos today sponsored by Made In
It feels like a waste, but imo even when making sandwiches at home, you should wrap your sandwiches in some type of butcher paper or foil or something and let it sit for a couple minutes. Compressing a sandwich like that just makes it better in all kinds of ways when you go to eat it.
"Life is too short to not eat good sandwiches." — Jason Asano
Did you happen to test using the thin shaved beef found in the meat section during your testing? Perhaps it could be poached like the meat in pho in the broth you made. I may give that a try this weekend.
With that furry upper lip you remind me of a French maรฎtre d' or concierge. ๐
Wow! Stash dude!
Hey Bri. your hair is on point my guy, looking sharp!
A small amount of baking soda will speed it up but it turns it i to more of a jam
Caramelized onions are absolutely worth the effort. I do a lot of meal prep shit on one day of the week and caramelizing onions, confit-ing garlic, and pickling jalapenos/cucumbers etc. are all great things you can do all at once.
Takes me about an hour to make all of them at once and most of that time is because of the onions. All of these are worth the effort to add to all sorts of things during the week.
Another banger from our main squeeze! Thanks for the video! ๐ค
Your semi-blasphemous language is very sad, Done watching your lame antics; and your mediocre recipes do not compel.
As someone who hates onions, skip that.
French Dip has always been a favorite for me. And I get a lot of your talking points. You want the meat to be rare, and cold when you start because half the fun is the difference between the meat and the toppings and dip. I might argue that a little gruyere flamed with a kitchen torch adds a lot, but you have the horsie sauce, which does pretty much the same thing. You're right about the bread playing a vital role, but I like to buy it from Panera or a bakery for that unprocessed vibe. I don't like dough conditioners. Yeah, you have to use it the same day you buy it, but if you're making this sandwich, you're eating it the day you make it anyway. Caramelized onions are a thing you should keep in your refrigerator whenever possible. You can do a kilogram of onions all at once and save them for when you need them. Put some on top of an omelet. Put it on grilled cheese. Fold it into mushrooms and chicken strips for a quick weeknight dinner. You'll be making another batch before they would have gone bad, had they stayed around long enough for that. Some things are worth doing because they're quick and easy, like popping bacon on a baking rack and letting it cook for 20 minutes so you always have access to a little salty deliciousness, but jammy onions are worth doing because you'll put them in everything and be glad you did. And you don't have to do nothing while they're cooking. I wouldn't go too far from the stove, but I would play a game of cards with a friend while they're cooking or alphabetize the spice rack or something.
Supermarket sliced roast beef is awful, given the price. Even Boars Head — the premium brand sold by my nearest supermarket — isn't worth the cost. The cheapest sliced deli meat sold in a supermarket is a reformed meat slurry. The most expensive isn't much better. Buy a Breville (or competitor) Sous Vide machine. Buy a cheap rotary slicer like the Chef's Choice model 615 meant for home use. I buy top or bottom round (including "london broil") when it is on sale. I cook it at 135F for approximately 16 hours using the sous vide machine. Then slice it thin, after refrigerating the meat till firm, using my rotary slicer. The $400 USD I spent on those two machines many years ago has already been recouped several times over. If you eat roast beef sandwiches more than a few times each year (like me) you will save money, and have much better sandwiches, by cooking and slicing your own meat. As a bonus the cheap rotary slicer is useful for other things like slicing vegetables and baguettes.
3.99 to 10.99 /lb for roast beef? Then the sticker show 17.99. For a minute I thought I needed to move to Missouri ๐คฃ๐๐คฃ
Why does the made in link not work? …was actually in the mood to spend money on pans and get ride of my non-stick. =D
I should call her
can't wait to try this. FYI your made in link is broken
Looks delicious. I love French dips!
You can say 1kg instead of 1000 grams. Its weird to say 1000g to us metric users.
Ha. I just bought that stove to cook fresh caught fish on a beach. I am however doing my onions in the oven. ๐
THANK YOU for highlighting the importance of the mechanics of building a sandwich and the "structural integrity". A poorly built sandwich drives me crazy.
Grams? You cook for NASA or somethin'?
5:40 WOR-ster-sher
ah, so cooking the onions for 10-15 minutes shaves 10-15 minutes off the cooking process๐
A thing of beauty. Inspired. Thank you!
That looks absolutely filthy! Thanks, Bri!
masterclass man. People like to over complicate this sandwhich when it should be simple that focuses on the ingredients rather than some complex abomination. No everyday house cook has a deli slicer, buying thinly sliced roast beef is the key. Also provolone is slept on and I have no idea why youtube cooks hate it, it's awesome and is the perfect cheese for this sandwhich. Good shit, Brian!
I saw a mustache coming! Let it rip!
The web page version of the recipe has a huge mistake:
80g of salt in the caramelized onions. Should be 8g.
I think there's an issue with the print version of the recipe on your blog. When you go to print it, the recipe is displayed for four servings, and you can change the number of servings which will re-calculate the ingredient amounts. The amount of salt it calls for is way too much. Four servings say to use 80g of salt just for the caramelized onions, and it changes the salt amount by a whopping 20g per serving. My wife printed it out and made it as written. Needless to say, it was a disaster.
It really grips the meat