Classic French Dip Recipe

Note from Chef Gavin: The French dip is an American sandwich created in Los Angeles in the early 1900’s. It is named for the fact that it is served on a French roll or French bread. It is a sliced beef sandwich served with a side of the cooking “jus” from the beef drippings. It was said to have been created when the cook was making the sandwich for a patron and dropped the whole sandwich in the cooking juices and the patron liked it and ordered it again “dipped.”

Push that deli meat to the side. You have a Classic French Dip to make. To start, grab a well-marbled Certified Angus Beef ® top sirloin roast, and then follow this step-by-step recipe for the most delicious sandwich to ever hit your taste buds. You’ll also learn how to make au jus for extra bold flavor that you can drizzle on or dip into.

INGREDIENTS:
2 pounds Certified Angus Beef ® top sirloin roast
1 Certified Angus Beef ® shank (about 1 pound)
3 teaspoons coarse kosher salt, divided
1 teaspoon fresh cracked pepper
1 tablespoon neutral oil (like grapeseed or canola)
1 large yellow onion, root removed and cut in half
1 quart salt free beef broth
6 slices Swiss or provolone cheese (optional)
1/4 cup hot mustard
1 (24-inch) French loaf or four 6-inch French rolls

~~ If it's not CERTIFIED, it's not the best. ~~

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[miguelangeldelapena]

The amount of French people complaining in the comments is too damn high lol, this looks awesome, I'm making this soon, great recipe.

[bigair]

That was a TREAT to behold. I lOVE that he melted the cheese on the meat IN the Au Jus! Dinner plans have changed.

[charleshamilton]

A good French dip sandwich is a thing of beauty. A couple of observations, if I may: 1.) Many a French dip has been ruined by a way-too-salty au jus. Thanks for stressing use of a low-sodium beef stock; 2.) God knows I love cheese but not on my French dip. And who the hell has ever put mustard on a French dip? What alternate universe are you in? 3.) I disagree with your use of a flimsy loaf of bread. The right (hearty) bread will ensure the French dip’s success. You want bread which won’t disintegrate mid meal. The bread must be substantial enough for multiple plunges into that mighty tasty au jus you created. Finally, to all the witless commentators who bemoan this sandwich isn’t “French.” Well, duh. Here in the good ol’ USA, we have have “French Poodles” and “French dressing” and “French kissing” and we know they aren’t really French, you idiots. Well, the kissing part perhaps…

[mpenner]

That looks amazing. Will save for later.
Edit:ended up making today for supper. It was amazing. Family loved it. I will plan on making it again.

[d.b.]

Wow, that loks soooo good. I'll definitely be using this recipe soon.

[LlyleHunter]

I sometimes have to control myself from ordering French Dips more than once a week. I don’t always have them every week but when I’m in the mood for them they’re a weakness.

[matthewwalter]

I made it but cooked green peppers, onions and mushrooms in my dip with good spices, then strained it and fried the veggies more for texture and turned my dip into a cheese steak with cheese on it when I did the pan thing at the end. People don’t need to pick apart your recipe I think spicy mustard makes it next level and I have been to restaurants that do the same. Thanks for the guildlines either way you dice it if you don’t screw up it always turns out good.

[Totontot]

This is not a french sandwich… but it look awesone

[joanns.]

I would totally put this on a toasted French baguette with sharp cheddar cheese...OMG...Yum!!!!

[quaide]

Lol, all these Frenchies didn't read the dude's description. He's making an American beef sandwich, which we call the French Dip. Cause it's usually served on French bread. It's about as French as French Fries. Calm down.

Looks good though, going to make it!

[Angelface]

I love you Jesus Christ. I love French dip, thanks for getting me some

[CthonicSoulChicken]

Love this channel. Keep 'em coming!

[mikewolverton]

Creamy horseradish works for me instead of spicy mustard

[j.jarvis]

Thank you for making this content. incredible job.

[Phawks-Phire]

Will give this a try when I get home in the morning!

[filipzo]

Hi there! What is “low sodium beef stock” ? How did you do that? Thanks

[ЛюдаБурцева-йс]

Спасибо большое, что поделились рецептом. Выглядит потрясающе и большое спасибо за английские субтитры. Очень помог.😊😊😊Thank you very much for sharing the recipe. Looks amazing and thanks a lot for the english subtitles. Helped a lot.😊😊😊

[TEA-rex]

Great video, I subscribed for more great recipes!

[mackattackgameclips]

Horse Raddish sauce instead of mustard and you’ve got yourself a deal!

[MD_the_MC]

This guys ingredients are all show, he's not actually picking what would be best he's picking what sounds fancy, his technique is good