Today we’re making Homemade French Dips with the best jus (beef juice).
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Victorinox 12-inch Slicing Knife:
Mac Chef’s Knife:
Smith’s PP1 Pocket Pal Knife Sharpener:
Nordic Ware Baking Sheet and Wire Rack:
Thermopro Ovensafe Meat Thermometer:
ThermoPro Instant Read Thermometer:
Better than Boullion Reduced Sodium Beef Base:
Olive-Wood Handcrafted Salt Box:
Sectioned Wood Salt Box:
Workhorse Cutting Board:
Hedley & Bennet Apron:
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
For the roast beef
1 3-pound (1.4kg) eye of round roast or top round or rump roast
1 1/2 tablespoons (15g) Diamond Crystal Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
For the jus
1/4 cup (60ml) dry sherry
4 cups (1L) no-sodium beef stock divided
4 tablespoons unsalted butter
2 large onions thinly sliced
1 1/2 tablespoons flour
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the subs
6 sub rolls
1/2 pound (227g) swiss or provolone cheese
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
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34 Comments
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Thanks to you, we just hit 1mil subs!
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table.
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French dip is one of my favorite sandwiches ❤❤
I really enjoy these videos (is that the word now?). I find that I learn a lot of details. Thank you
👍👍👍
This looks delicious! I’m going to try this.
4 key points I learned from this video: 1) hold the knife straight up when running it through a sharpener. 2) refrigerate. The roast before slicing 3) cheese slices can be melted in a pan instead of the oven. 4) a slicing knife is essential for slicing meat thin. Thank you for the tips. I will invest in a $40 dollar Victorinox knife ( good brand!)
If French dip is on a menu I’m getting it. I used to get a sandwich in NY that you mentioned with the garlic bread. They called it a balboa.
You are confused on math, salinity in a FLUID situation. YOUR MATH IS IRRELEVANT. Use weight to salt please.😮
I love that your everyday dishes are affordable. I’ll get nice cuts occasionally, but weeknight meals need to be obtainable.
Singletons everywhere appreciate all your recipes that can be frozen.
ONE MILLION!!! Congratulations.🎉
Try adding a can of Guinness to the stock.
On a side note, the other day I was teaching my son how to make pizza dough and right in the middle of everything this strangely haunting tune started playing randomly in my head while the dough was turning.
I asked myself why the HELL Sade was playing in my head, and then realized it was that background music you often play..
I have to say that you're BEYOND influential when I'm making simple dough, and the "Sip n Feast" tune starts playing in my head.
I had to explain to my son what I was laughing about. 😅
Congrats on raising a cool kid.
Upvote for the slicer review. Well done, you put a slicing knife on the wish list.
horseradish would complete that sandwich. still a 10.
Go for a slicer I'm ok with it lol
For anyone interested in getting a slicer, check your local restaurant equipment auctions. I got a Berkel 818 with a sharpener at auction for $300. I took it apart and cleaned it and got some new bushings, knobs, stones, and a new belt and have around $450 in it. I also got a face to face deli buddy stand for $150 that just needed new castors. It is an awesome slicer.
Problem is finding the appropriate bread outside of metro NYC.
I would be so into seeing a slicer review! I've been thinking about buying one myself so I would love to find one that is the best/at least decent!
Hi Jim, I love your channel.
I did this French dip for super bowl. Eye round. Excellent.
Used my meat slicer. Perfect.
Thank you!
And if you have Morton's Kosher salt because that is all that is available in Chicago?
Is it beef juice or french onion soup?? 😅
LCongrats on hitting 1M milestone!!!
Well earned n deserved!
I've thought numerous times about buying the slicer I see at Menards. I hope you get one and review it.
Hello, Another great Show. I like your recipes, you make it easy to understand. But my Favorite part of your shows is the Family Element. James is a great taste tester. You guys are great, Thanks
Yes! Please review a "cheap" Amazon slicer. I've worked in food service with very nice commercial grade slicers and would love to find something decent for a home cook. Thanks for the yummy video!
I would love to see you do a slicer review! Yes please!
Congrats on one million. Keep it up.
Quick tip if you want to remove more of the fat from the jus, pop it in the freezer for about 15 minutes, the fat will solidify on top, remove as much as you like then just a quick reheat….
Re purchasing a slicer. We purchased one of the $300 ones off of Amazon. A Beswood 10”. I am so happy I did. I’ve been cooking for 30 years and I’m so sad that I waited this long to purchase it. I should’ve done it a long time ago.
I worked in a restaurant where we had to use slicers and I fell in love with it in my teenage years. I have tried some super cheap slicers in the past. Plastic stuff. This year we decided to get the Beswood, and we are very happy with it!
Congrats on 1 million! I've been around since you were somewhere near 10,000. Love your videos.
Congrats on a Million. You produce really informative videos and have taught me some new ways to cook and make food that I have not made before. You are one of the 5 cooking programs I look forward to every week. And, I pretty much stick to those five.
Looks delicious.