French Dip Sandwich (1908 0r 1918) on Sandwiches of History

Ah, yes, the French Dip Sandwich. A classic from Los Angeles, California. Create in…well, depends on who you ask. Cole’s would say they created it soon after opening in 1908. Philippe’s would counter that while they also opened in 1909, the French Dip wasn’t invented until their owner did so in 1918. Whatever, ya’ll can duke it out if you like. Me? I’m going to make the French Dip. I’ve had it many times but have never made it. So, join me as I botch one of the easiest recipes on the planet, caramelizing onions on my way to making this iconic sandwich.
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#FrenchDipSandwich FrenchDip #sandwichtube #oddsandwiches #sandwichesofhistory #historicsandwiches #oldsandwiches #oldrecipes #sandwichesofyoutube #Philippes #Coles #1908 #1918

[@docseamonster3491]

Horseradish, man! Horseradish sauce is how you plus up a French Dip. The sharp, sour, hot bite just brings the whole thing to life!

[@docseamonster3491]

Caramelized mushrooms optional. But I like them.

[@rinnhart]

This lad knows his beef

[@altapp702]

Isn't horseradish just a way to cover up the taste of half rotten meat? Or, in your words, bring it to life, or in my words, bring it back to life???

[@docseamonster3491]

@@altapp702 That's a myth for making fun of the english.

[@SuzanneBaruch]

If you're caramelizing onions again and that happens, add about a quarter cup of water, stir and put a lid on it. Let it cook for a minute, then take the lid off, stir again and crank up the heat so the water evaporates. The brown fond should now be stuck onto the onions. (Don't forget to add oil at this point!) And you're absolutely right, Pho broth would be magnificent with a French Dip. The star anise actually magnifies the flavor of beef!

[@maryantczak]

“I’m not crying, you’re crying “ 😅

[@SandmanFightingSys]

Don’t cry baby, I still love you sugar 😘

[@rinnhart]

French dip is usually a garbage can for the weekends prime rib. I mean that in the best way, I love a french dip. But it's an excellent want for a restaurant to use up the roast beef from another dish.

[@skittlemenow]

That onion pan looked like a perfect pan for deglazing. Could have deglazed with some of that broth and then add it back to really up the flavor profile man.

[@davidfulton179]

Anecdote No One Asked For Dept.: On a family trip to the Hawaiian island of Kauai in 1981, this white family ate almost nothing but French Dip sandwiches and pineapple spears for four days as no one wanted l'eau food (mostly because of the look of the pig and concerns about exactly what "poi" might be. For whatever reason, French Dip was pretty ubiquitous at the few eateries around us. (Spam too, of course!). We did enjoy the desserts... pineapple "boat" with vanilla ice cream, shredded pineapple, crushed macadamia nuts, toasted coconut, and caramel sauce!

[@GhostManBrandonDDpre]

Pho dip sounds awesome, maybe with pickled onions. Star anise loves a little sour. Will definitely try and will definitely use some creme horse radish (Tiger Sauce).

[@smartasafox3714]

Philippe’s is the best!

[@mhartan]

Phillipe's lamb dip is amazing!

[@sushicourier]

That's my go-to. Lamb or pork. 🤤🤤🤤🤤

[@karlsteffen7804]

I love me a French dip. Man that looks good.

[@lindah5910]

To slice cooked chuck roast one needs to cook it then refrigerate it to cold . . . then it will slice. I love French Dip sandwiches, too. Yum. Thanks for sharing!

[@FOREVERGREEN_MUSIC]

I just started working at coles as a line cook! Wish me luck

[@SandwichesofHistory]

You've got this! 🙌

[@Okamare]

I would highly recommend some horseradish sauce for that zip youre looking for, a place a worked at served it that way and it was my go to lunch

[@VIpanfried]

I followed a recipe many years ago (from Food & Wine no less) for carmelized onions where the onions were very slow cooked in a cast iron skillet with NO oil. They turned out delicious! So that seemed ok to me.

[@QuadeQuick]

You are so right about the pho broth... hmmm. We have Healthy Pho 4 miles away. I'll get back to you.

[@hopeweiss9549]

You say you’re not a chef but your knife skills are far better than mine!

[@Am-Not-Jarvis]

Philippe’s dips it differently; they dip the bread *horizontally* before adding the filling to the sandwich. It’s the only place I’ve seen it served that way.

[@thebitterfig9903]

Yeah, I've thought a lot about a Bahn Mi Pho dip.

[@Thesilverthunder777]

Agree horseradish is the key.

[@ginaevans3552]

Worcester sauce, don't bother with the shire bit, we rarely bother here. Sounds like wusster. 😂 😂

[@LarryPokeTrainer]

looks delicious, almmost reminds me of a philly cheesesteak!

[@Pathoslogical]

I like horseradish to plus it up

[@corey8927]

Can’t believe I’m 32 and have never had a French dip.

[@SandwichesofHistory]

I can't either. You need to make that goal for your 33rd birthday!

[@ericburkett2356]

There’s a restaurant in Houston, The Pho Fix, that does a banh mi pho dip and it’s phenomenal.

[@SandwichesofHistory]

Nice!

[@monimtenga7412]

I gotta stop watching this it 11:30and I want a sandwich (I have half a Jimmy John’s in my fridge but it 11:30! And I should get to sleep)

[@Fluffymonkeyem]

Gotta love French dip! I bet the onions still tasted good. I always forget how tough carmelized onions are to make.

[@KimberleyJackshaw]

French dip rocks.. I use the rouladen slice steak and lightly saute them in butter and garlic I make my carmelized onions differently.. thin sliced into half moons on medium low, put 2 TBSP butter, 1 TBSP olive oi, then the onions. add a sprinkle of salt . stir them once or twice to soften them, then turn the pan down to low.. add 1 tsp of sugar or honey, stir ... then put a lid on and let them sit for 5 minutes do not touch them.. then come back about every 5 to 10 minutes and give them a stir you can add a bit of water a TBSP or so but no touchie except for stirring .. just let them get happy...

[@paulbuerton8143]

Remember these is Detroit just being beef and bread and broth.

[@melissalambert7615]

Great sandwich. Believe you are supposed to dip the meat in the broth before putting it in the roll. Love the Pho idea. Fun fact: Julia Child once did not hire someone to work on her show because they did not cut the onion the way you just did.

[@lymb3914]

I know a French Dip. His name is Pierre!

[@SandwichesofHistory]

Hey-o! 😂

[@axolis3]

I love your safety shoes @02:05 😹👍🏻😹

[@nantwon]

Just add a splash of water (or any liquid) to the onions to deglaze the pan… lots of flavor there Also, a little gelatin into the broth adds a bit of unctuousness to the dip

[@PDXLibertarian]

It was actually invented in Long Beach and both Coles and Philippe's stole it.

[@BardovBacchus]

Guess what popped up in my feed today. I never caught the Pho bug. Maybe it's less common in the Midwest. My first thought was shawarma seasoning. Would that be an Algerian dip..? Maybe some Romano, feta, or goat cheese

[@NicoleAndrewsMusic]

Because you mentioned it, I have found out that the Pho'rench Dip Sandwich is a thing at Lardo in Portland. I'm going to go.

[@SandwichesofHistory]

Nice! I so want to try that

[@sheryl7837]

Hey Barry, did you slice the cooked beef against the grain? That might be why it didn’t slice properly.

[@EBDavis111]

You suppose they call it a "French Dip" because customers kept mispronouncing 'au jus?'

[@davecooley2675]

Know how I say worstershire.... I don't I say w sauce

[@aaronwilliams007]

What’s-this-here sauce!

[@monimtenga7412]

Why is your W sauce so thick? I just watched another video where I could really see it

[@MrTopcat3333]

Phillipe's was the original. It was a mistake. A roll fell into a vat of beef drippings and the customer was in a hurry, so he said he'd eat it anyway. Ergo, the birth of the French dip. Phillipe's is still open and is an institution in LA. The ONLY thing that's put on the sandwich is their hot (and I mean HOT) mustard. All others are cheap imitations.

[@saraschneider6781]

Barry, did you ever do the Pho Dip?

[@SandwichesofHistory]

You know, I never did. I think I need to rectify that.

[@saraschneider6781]

@@SandwichesofHistory yes please!

[@wfleming537]

that looks delicious is this the most labor intensive sandwich you've made yet on the channel? I always caramelize onions in big batches in the crock pot just a pat of butter and 5 lbs of sliced onions cook on low for like 12 hours it's the lazy man's method if you can plan ahead.

[@SandwichesofHistory]

That sounds like a smarter way to go for the onions. As for complexity, I think there have a been a couple that have been more complex (but I can't remember them just now lol)

[@livefromtheskycabin1043]

Make the 20/10 Pho dip sandwich. DO IT.

[@starlordsix3897]

“Beef au jus”

[@DissociatedWomenIncorporated]

Worcester is pronounced “Wooster”, with the same “oo” as “book”. The “shire” bit is optional (optional for the sauce that is, Worcestershire is the larger area containing the town of Worcester), though here in the UK we don’t pronounce it “shyer” but “shuh” (rhymes with “huh”). It’s a trademark thing, Lea & Perkins own the trademark for “Worcester sauce” but not “Worcestershire sauce”. In my opinion, Worcestershire/Woostershuh is one of the best examples of why English should use a phonetic alphabet. Alternatively, maybe we should start spelling “books” as “borceks”.

[@davemanone3661]

I saw a documentary of the Lea & Perrins factory and they said it is Wooster sauce.

[@TELEDRMUNDO]

Excellent work on the cooking and the video, your french dip turned out great. You totally did it justice. I might sneak in a bottle of that mustard the next time I get a french dip at the diner.

[@1badombre82]

That looks great! I like em with Swiss too

[@BradPow]

Caramelized onions in the insta pot apparently works well

[@SandwichesofHistory]

I will definitely be trying that next time