$5 DOLLAR FRENCH DIP SANDWICH
Salt Hank shows how to make his famous French Dip sandwich recipe, but for $5! Perfect reverse seared Tri Tip, delicious French onions and roasted garlic/horseradish aioli.
The Incredibly Delicious French Dip Sandwich
Does it get any better than a French Dip Sandwich? Could this be the greatest sandwich of my life? And isn’t it just the best thing ever that you can actually make it at home?! I did just that in today’s video, with a quick and easy French Dip Sandwich recipe that gets this insane sandwich on the table in front of you in just a few hours.
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Ingredients
1.5kg Beef roasting joint
Herbs
600ml Beef stock
Tin of French Onion soup
Worcestershire Sauce
Beer
Garlic paste
Onions
Baguette
Dijon mustard
Cheese slices (I used Port Salut)
Parsley
Method
There are all sorts of different cuts of meat you could use for a French Dip sandwich, from the best piece of steak to a roasting joint of beef, which is what I used. Brush the whole joint with oil then season with pepper before whacking it into a hot pan to sear it and brown it on all sides.
Next, stick your seared beef into Betty the crock pot or a slow cooker along with some herbs - I winged it here with some sage, rosemary and thyme. On top of that, add the beef stock, the tin of French onion soup (which already has onions in, who knew?!), a few dashes of Worcestershire sauce and the beer. You could add more like mustard here to enhance it, but we’re saving ours till the end. If you happen to find some garlic paste on the side, whack that in too. And finally, roughly chop your onions in half or big wedges and dollop those in.
If you want to slow cook it, you absolutely can for like 8 hours. But honestly I just wanted mine immediately, like I could literally have drank the juice from this at this point, so I put my crock pot on high power for 4 hours. If you use an Instant Pot, it could be even quicker!
When the time is up, take your beef out and slice it up into fairly thick cuts. I like mine nice and chunky in my sandwich! Add those slices back into the juices in the crockpot for another hour on high heat to let the beef soak up all the saucy goodness, and let the jus that we’re going to dunk it develop that rich meaty flavour.
It’s finally time to build the French Dip sandwich now! Remove the onion wedges and beef slices from the liquid, then strain all the herbs and bits out so you’re left with pure jus.
Now slice the baguette down the middle and spread on some Dijon mustard. Layer in the beef and onions, then top with the slices of cheese and a sprinkle of parsley. Pop the sandwich into a warm oven now, just enough to let the cheese melt a little bit.
You’ve now got two options - or at least with my method you do, I may or may not have read it wrong! But option number one is to grab the sandwich then dunk the end and bite then repeat, dunk and bite, dunk and bite - we’re not worried about double dunkers here! Option number two, get the entire sandwich and totally submerge it in your jus. You may need a knife and fork for this option, but this is totally the one that Mrs B and I would recommend, it’s absolutely incredible with all the juices soaking into every part of the sandwich.
00:00 Intro
00:40 French Dip Drama
01:23 The Meat
06:54 The Jus
08:39 Building a French Dip Sandwich
10:06 The Dunk
11:38 The Submerge
#frenchdip #barrylewis #sandwich
The Best French Dip Sandwich You Can Make at Home
French Dip Sandwich In Haiku:
The French dip sandwich
A simple sandwich that slaps
Please go and make it
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French Dip Recipe
Dip (Jus)
2 White Onions Sliced
1 Head (12ish Cloves) Garlic
3/4c Red Wine
15-20 Stems Fresh Thyme Leaves
2c Beef Stock
Salt and Pepper to Taste
Sandwich Sauce
1/2c Mayo (I like Duke's)
1 Head Roasted Garlic
1-2 Tbsp Fresh Horseradish Root
1-2 tsp Chives
Zest and Juice of 1/2 - 1 Whole Lemon
Salt and Pepper to Taste
Enjoy!
#Sandwich #Frenchdip
How to Make French Dip Sandwiches | Beef Recipes | Allrecipes.com
Get the recipe for French Dip Sandwiches at
See how easy it is to make show-stopping French dip sandwiches using your slow cooker. This is a great weeknight dinner, because it cooks all day. At dinner, just shred the beef and serve with the cooking broth.
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4 Ingredient French Dip Sandwich
My goal is to give you a realistic look at what it is like to cook simple dishes. No smoke and mirrors, no fancy techniques, just pure cooking. News flash, things don't always go as planned, but that's what makes cooking fun.
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INGREDIENTS
-2 lbs beef chuck
-1 large onion
-1 cup of beef broth
-Baguette
METHOD
-Place pressure cooker to saute setting
-Salt & pepper the chuck roast thoroughly
-Place olive oil into the pressure cooker
-Sear chuck on all sides until browned(about 2 mins per side)
-Remove beef and add in sliced onions, cook for about 3 min
-Pour in broth to deglaze the pot
-Return beef to pot
-Set to high pressure for 60 mins
-Once finished strain the cooking liquid through a fine sieve, (save this for dipping)
-Load the baguette up with shredded beef and onions
-Dip into au-jus and enjoy
French Dip Sandwich l Side of Salt Ep. 11 with Salt Hank
1. French Dip Sandwich
Ingredients -
Prime Rib Roast
Thyme
Oregano
Rosemary
Red wine
6 onions
3 stalks of celery
2 bulbs garlic
3 carrots
Chives
Prepared horseradish
Mayonnaise
Worcestershire
Swiss or Provolone Cheese
Beef Stock
1. Rib Roast:
a. Add to a blender
i. 1 cup each of rosemary, thyme and oregano
ii. 2 sticks of butter
iii. 8 cloves of garlic
b. Blend until butter is soft and everything is combined
c. Rub compound butter all over your rib roast
d. Fill roasting dish with halved onions, carrots, celery and 2 bulbs of garlic. Set the onions flat side down in the middle
e. Rub oil and salt on everything
f. Place your roast on top of the onions
g. Fill bottom of dish with beef stock until it reaches the bottom of the roast
h. Season roast HEAVILY with salt and pepper on all exposed sides
i. Roast at 500* for 5 minutes/lb then turn off oven and leave roast in for 2 hours. If you have a thermometer, pull when meat reaches 125* for medium rare
j. Let rest for 1 hour
2. Sauce
a. 4 tbs of mayonnaise
b. 5 dashes of Worcestershire
c. Squeeze in your roasted garlic
d. 1 tbs of chopped chives
e. Salt and pepper
f. Some horseradish
3. Onions
a. Melt a full stick of butter and a couple tbs of olive oil in a sauce pan on medium low heat
b. Thinly slice 2 white onions and 2 red onions
c. Add to your pan
d. Mixing periodically, saute until they start to brown
e. Once you see some color, add a big pinch of salt, fresh cracked pepper, and several dashes of Worcestershire
f. Saute for another 15 minutes then add a cup of red wine
g. Cook all the wine down until onions are dark brown and gooey
4. Au Jus
a. Remove your roast from your roasting dish
b. Add 3 more cups of beef stock
c. Place your dish on medium heat and bring to a simmer
d. Reduce for 20 minutes, smashing your vegetables around while you cook
e. Add a lottttt of Worcestershire
f. Kill heat and adjust seasoning/add salt and pepper
g. Strain out all your vegetables and skim fat off the top
h. Add to a ramekin or bowl for dipping
5. Sandwich
a. Thinly shave your roast into strips of meat
b. Add to a crusty sourdough or Italian baguette. If bread is soft, toast for a minute or so
c. Add your horseradish mayo to bottom
d. Add a big pile of shaved beef
e. Add your caramelized onions
f. Add a few slices of Swiss or provolone cheese and place under the broiler
g. Add more sauce and top your sandwich. Also toast the top half
h. Dip in au jus and take big boy bite