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

[@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.

[@m-uly1372]

He is correct

[@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!

[@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.

[@FOREVERGREEN_MUSIC]

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

[@SandwichesofHistory]

You've got this! 🙌

[@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.

[@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!

[@duncanyoung4688]

If you're visiting LA, Philippes is a must visit!

[@spacepopeXIV]

A pho French dip? My man's cooking for real, pure genius.

[@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.

[@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).

[@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.

[@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.

[@maryantczak]

“I’m not crying, you’re crying “ 😅

[@SandmanFightingSys]

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

[@mhartan]

Phillipe's lamb dip is amazing!

[@sushicourier]

That's my go-to. Lamb or pork. 🤤🤤🤤🤤

[@axolis3]

I love your safety shoes @02:05 😹👍🏻😹

[@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.

[@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

[@crakkbone]

French dips are amazing.

[@Linda98671]

You are really good, love your sandwiches as well, in this home we could eat them for all meals! Thank you for keeping it real.🤤

[@hopeweiss9549]

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

[@lisafish1449]

French dip is one of my favorites. I like mine with some thinly sliced sautéed mushrooms.

[@ddewittfulton]

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!

[@ericburkett2356]

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

[@SandwichesofHistory]

Nice!

[@ginaevans3552]

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

[@1badombre82]

That looks great! I like em with Swiss too

[@mikem443]

Worcestershire is said Wooster shear (by the natives). Enjoying your channel 😊

[@Fluffymonkeyem]

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

[@thebitterfig9903]

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

[@smartasafox3714]

Philippe’s is the best!

[@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”.

[@meximick]

I appreciate your thoughtful reply.

[@grimTales1]

That sandwich looks deliicious! :)

[@eduardodiaz1662]

Pho french dip sounds INSANELY good

[@QuadeQuick]

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

[@davemanone3661]

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

[@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

[@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...

[@livefromtheskycabin1043]

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

[@LarryPokeTrainer]

looks delicious, almmost reminds me of a philly cheesesteak!

[@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

[@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)

[@sheryl7837]

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

[@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

[@BradPow]

Caramelized onions in the insta pot apparently works well

[@SandwichesofHistory]

I will definitely be trying that next time

[@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!

[@allanalogmusicat78rpm]

I've had a few and most are grossly disappointing. I believe this one and Philipe's (and Coles', most likely) are actually good ones, but so many at random places are execrable.

[@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!

[@lymb3914]

I know a French Dip. His name is Pierre!

[@SandwichesofHistory]

Hey-o! 😂

[@monimtenga7412]

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

[@starlordsix3897]

“Beef au jus”

[@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.

[@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)

[@RootedHat]

The Lincoln Lawyer sent me here!

[@mnoxman]

I didn't know that Jerry Lewis was that old. Plust-it-up: Wasabi and pickled Ginger.

[@paulbuerton8143]

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

[@agentcodydanks]

I always use roast beef.

[@EBDavis111]

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

[@stevea2909]

The Barefoot Sammich-Guy!

[@aaronwilliams007]

What’s-this-here sauce!

[@Pathoslogical]

I like horseradish to plus it up

[@DH-.]

Wor-chester-shire

[@davecooley2675]

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

[@Thesilverthunder777]

Agree horseradish is the key.

[@sevendaughters]

I lived in LA for a bit and was keen to try the quintessential experiences: I found this one a little disappointing, to be honest.

[@PDXLibertarian]

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