Why Sandwiches Dipped in Beef Juice are a Culinary Delight
ฝัง
- เผยแพร่เมื่อ 28 มิ.ย. 2024
- The French Dip and the Italian beef are two beautiful sloppy monstrosities of a sandwich. Today, I wanted to put them side by side to answer, which is the better-dipped sandwich?
📃 RECIPE Link: www.ethanchlebowski.com/cooki...
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📚 Videos & Sources mentioned:
▪ www.eater.com/2014/7/8/619899...
▪ www.chicagotribune.com/dining...
▪ www.eater.com/2013/11/11/6337...
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⏱ TIMESTAMPS:
0:00 Intro
0:36 Sandwich history
3:11 Making the roast beef
5:06 Basic beef stock
6:01 Italian au jus
6:32 French au jus
7:23 Sandwich Assembly
8:17 Taste Test
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Ethan man, please don’t ever get rid of the stache. It’s too iconic brother. That is all.
Also, French dip>
It's not going anywhere soon!
He's the ginger version of Ned Flanders
@@PLANDerLinde99 or a Colonel from WWI
@@dmc01 He served at Flander's Fields?
Where the Giardiniera recipe? Did you already make this elsewhere? Honestly I was looking forward to that the most haha
Best dip I had was pretty recent. Went to a Vietnamese restaurant ordered a ox tail bahn mi and a beef pho, I dipped it into the pho. It was perfection. Oh and it was interesting to see you on pro home cooks this morning.
Bahn mi dipped in pho is a thing of dreams!
this is genius
Oh man. Gotta remember this next time I get pho.
My mouth 👄 is watering now😄👋🏼
An Ox Tail bahn mi is my dream sandwich
I really can’t get over how funny it is to see the taste test be a compilation of bites that equals to an entire dinner. Most of the time on TH-cam you’ll see a single solid bite or a reluctant nibble if it’s something they’re unsure of but you my good man, proudly throw that etiquette out the window and I love to see it.
100% team italian beef. 2 notes on your technique. 1 - the giardiniera looks much different than anything that I have gotten or used. At home I use Marconi giardiniera. That has the iconic italian beef taste. 2 - including one or two pickled pepperoncinis to your au ju adds a slight bit of tang.
And also the bread he was using was wrong. It’s always long loaves cut into three pieces and it’s Gonnella bread. It doesn’t break down nearly as much as the bread that he used it’s got a lot more chewiness to it that keeps the bread from falling apart but not that hard crust like on the French baguette.
I no longer live in Chicago so Marconi is the only stuff that i can get. I like the hot version and it is very good. the only negative is that has too much salt. Too much salt is typical of jarred, commercial giardiniera.
I used to crank out Italian Beef sandwiches in Elgin, IL at a little shop called Italian Dream Pizzeria. Best when hot!
Very cool video and I love the idea of comparing the two! For both sandwiches, I've found that dipping as you eat is ideal. For the French Dip, I've always preferred Cole's over Philippe's for this reason as they give you a side of the jus for dipping instead of dipping the entire sandwich all at once (plus the atmosphere is just way better and they have booze too). This way you get the experience of a dipped sandwich, without so much of the mess.
Vegan version of this vid 🔥
i'm in canada,and i've never seen the dip options when I get beef dip it's always on the side, which i prefer i guess, haven't had it any other way, lol.
@@kfol-yi3gs heya, I actually have videos for both of these sandwiches!
@@TheeBurgerDude Your italian beef video got me to order soy curls for the first time
@@kfol-yi3gs they are one of my favorites!
awesome breakdown here! cool info to know
im kinda sad he didnt do one that was his perfect version, the baguette with the mustard and chsees then hot peppers and the pickled slaw full dip with either beef juice sounds amazing
the "make two similar things and talk about what makes them different" is a good idea for a kind of video and i would watch more of them. great video!
Italian beef for me (mostly cuz im a Chicago boy). The cut I use is a Sirpoin Tip Roast, because when its cooked rare, and then very thinly sliced when frozen gets you that juice catching ability. I still have 2 or 3 full roasts in the freezee still so beef for me whenever!!
Also Johnnie's beef in Chicago best Italian Beef hands down (don't @ me)
I came here to say Johnnie's as well! Definitely my favorite
I've wanted to try Johnnie's forever, but every time I go there's a line out the door and into the parking lot.
@@quixoticjedi942 i literally just passed it, line was pretty short, nothing out the door
@@ItzaMePizza Typical, it would be when I'm stuck at home sick lol.
@@NihilusTheGreat Yep.
The bread in Chicago was always Gonnella which was more of a baguette. And before Al's every neighborhood had their own favorite spot for Italian beef. In mine is was Margie's on Cicero Ave. But Jay's on Narragansett is also good. Boston's on Grand and Chicago was great too, but sadly the owners were getting old and no one in the family wanted to keep the place open and they sold the property which was turned into a parking lot, so sad to see it gone.
I don't think I've ever been served (or even had the option for) a pre-dipped French Dip. It's always been a sandwich with a side of au jus.
Which I prefer over predipped, I don’t want it to be sloppy but I want that flavor
Agreed- I went to Portillos in AZ the other day, and had no idea people dipped whole sandwiches to make them "soggy" ahead of time. It was a new experience for me.
Same, but i think that's laziness and also more long term transportable. If it was fresh dipped, it wouldn't yet have time to get soggy.
@@andrewstambaugh240seems so weird to see it dipped then wrapped
Loved watching you make them, and also enjoy eating them so much. Another favorite that I like to make is a roast beef on a baguette, with a very sharp cheddar, horseradish, beer cheese sauce, with the sauce made using sodium citrate so a roux doesn't have to be used to make it. To me, a roux can make a cheese sauce somewhat gritty and flour tasting, even if made perfectly. Spoon on that smooth, spicy, and creamy cheese sauce, dip it in a French dip kind of au jus, and another version of paradise on bread is made. They are all great, it just depends on the food mood of the day. There is something about spicy heat and beef that goes so well together.
I almost thought about adding the cheddar and beef sandwich to this video too lol. So many good options!
I was just thinking to myself that the French Dip version of the sandwich would probably be killer with horseradish. Roast beef and horseradish are just made to be together.
Try using Wondra flour for your roux. It is super super fine and won't make your sauces or gravies gritty.
“Let me get a couple bites of each sandwich then we’ll talk about it”
Continues to devour both sandwiches haha
Watching the taste test is torture - I'm sooo jealous!!!!
Team French Dip all the way
Thanks, Ethan. I learned several things again just from watching and listening to you.
These look AMAZING and I'm sure they were. That said I am an extremley lazy home cook so I would make a few short cuts, store sliced roast beef and store bought stock or broth, and honestly these shortcuts In a lot of recipes get you almost 90% there.
I didn't realize how amazing soaked bread is with a sub til i got a sub from Jersey Mike's and had to leave it in the car for like 20 mins. The vinaigrette had soaked into the bread and really took that sub shop sub up a level. This sounds awesome
Yea if you get a sub "Mikes Way" let it sit for 30 mins first. The soaked red wine vinegar bread changes the entire sandwich lol
French dip is my go to. Hillstone in NYC might not be "traditional" but the French dip is magic.
I'll watch every video just to see you attempt to devour the thing in as few bites as possible. Always makes me laugh out loud and especially so in this video with the very clearly audible gulps! Can't wait for more content :]
disgusting af
I love your videos so much
Food history, food science, great execution
Definitely deserving of more views
You always inspire me to start from scratch and cook better, I really appreciate you! Happy New Year
It's Italian beef for me, dipped (not wet) with HOT giardiniera (serrano peppers). I like a Beef and Sausage combo but the sausage has to be good - Johnnie's Beef beats all else.
But, I love the French dip as well :)
I love these videos, I find them really funny! It's charming how much Ethan loves his sammiches
One of my favorite parts of your videos is, the fact that you take some serious bites, not those little TV bites, but real bites, sometimes you even woof down the whole thing, like today. Awesome video today!
I love the split-second pause and micro shrug right before Ethan admits he would add pickled onions to his next beef sandwich :D
*Everything that Ethan made so far truly was a Culinary Delight!*
*Have a wonderful and Happy New Year🎇!*
😈👍
Lovely recipe! Thank you for sharing and all the best in 2022👌🥰💐
Heck - literally two days ago I tweeted about a French Dip craving and went out and bought deli sliced roast beef because I was so hungry. Then I made my own jus (but also added caramelized onions.) It totally satisfied my craving, but I will definitely make my own roast next time and use your recipe.
You, good sir, need to try a Cubano Mixto. It has pulled pork, deli ham, Swiss cheese, pickles, and mustard all inside Cuban bread.
Does it seem like a sandwich made on a Monday afternoon with leftovers from the weekend and scraps found in the fridge? Sure...but like you said, there's just something magical about mixing swiss cheese, mustard and tender meat inside a sandwich. I prefer mine with smoked pork butt, but to each their own.
Absolutely!!
Best taste test in the business! Cracks me up every time how hard you dig in.
10:20 “I love some acidity in my shamwhiches” …. You can tell how much you loved them…drooling!
These are two of my favorite sandwiches. Great video Ethan, love your content.
I never thought I'd want either of these sandwiches, but here we are. Nicely done.
Man…my mouth is now salivating for a French dip sandwich! Great video as always Ethan, keep up the great work.
I don't think I've ever been more jealous of you then watching you slam down 2 sandwich halves. Here's to another great year of awesome recipes! I still make your pierogis and stovetop mac and cheese semi-frequently.
AWESOME!! Thank you for all your efforts. Learned a lot.
French dip is my go to because it’s so rare to see on a menu. Even though I’m usually disappointed, I do it every time for those rare cases where it’s amazing.
Really? Here in KC it seems every restaurant has a french dip. Only problem, some by everything pre made, so you have to find the places that make it from scratch.
I have to go to Al's every time I'm in Chicago. Gotta be my favorite sandwich of all time. Loved seeing you do this video and spreading the word about dipped sandwiches. Fabulous work!!
Looks delicious. Another recipe from Ethan that I will have to make.
Does anyone else take bites roughly 1/10th the size of the ones Ehtan does? I can't fathom downing half a fairly sizable sandwich in like 3-4 bites.
after all that cooking and filming he was hungry!!
Genuinely got "Anaconda" (the film) vibes watching him wolf down those sandwiches.
I bit quite big bites, just like him.
he used to be fat, fat people tend to take large bites and eat quickly and generally continue to do so even when they get lean.
My bf eats exactly like him. I once asked him why he eats so fast and he said cause in grade school him and his friends would eat as fast as possible in order to play as much as possible, it just kinda carried over into adulthood haha
Great video! I really appreciated your objectivity when comparing the sandwiches (I too am not a lover of Swiss cheese). Very informative and well done! Thank you so much! (also, those pickled veg. they put on the Italian beef is pronounced Jar-din-air) Awesome job, thanks again! Man, I miss Chicago and Johnnie's Beef Italian beef sandwiches!!! Happy New Year!!!!
Ethan, congrats on a great year!
Both are awesome for different reasons! Great video, as usual
My favorite vid so far. I grew up in Chicago so I'm team Italian Beef all the way. But, your take on the French Dip got me. I'll be giving this one a go in my kitchen. Happy New Year!
I would love to see you on some cooking show competition or something, you'd crush it.
Love the videos, keep'em coming
Best Italian beef I've found on the west coast: Tony's slice house in San Francisco (north Beach)
The better french dip: The Doobie Dip at High Street Deli, San Luis Obispo. Pepperochinis, pickles, and Chipotle mayo really send this off. You can add mustard too.
You know, I don't think I've ever had either. I'm gonna see bout trying them thi week.
There’s something so pleasant about the way you very excitedly but politely eat things. Huge bites (at least to me) but not at any point do you seem off putting.
Possibly a weird thing for me to notice but it made me happy in a odd way haha
Awesome vid Ethan. I have an idea for another sandwich. It’s the national sandwich of Uruguay, made with a marinated skirt steak, an egg, and some fixings, called “el chivito”
Congratulations on your new control freak cooktop! Love to see it. Cheers from Chicago
My grandfather was born in Los Angeles in 1925 when the city was mostly orange groves, and he lived there all his life. Both my parents were born there. We are LA people. My parents and I grew up going to the LA farmers market, where the French dip is served (and where the first-ever pizza restaurant in Los Angeles has been operating a stall since 1951. It's a real old school place, the farmers market). We may not know how to drive in the rain, but we do know our french dip sandwiches.
Let me tell you something, Ethan, if you get a french dip in most places in Los Angeles (including the farmers market, which is where many people end up because it's a tourist destination) I have literally never seen an option for it to be served pre-dipped. it just has the au jus on the side. I feel that this is also the best way to eat it, as it provides the most customization and keeps the bread from falling apart. Maybe you want certain bites of sandwich to be drenched, maybe you want the softest splash of jus on others. When the jus is on the side, you can control all of that. Also: Philippe is the original. Coles, incredibly, gives you the option of adding goat cheese, which is completely disgusting.
Proper Italian Beef assembly:
Bring juice, seasonings, and any hardened fat to a slow simmer. TURN OFF HEAT. CAREFULLY peel apart slices into juice. Stir around enough JUST to take out chill. Pile on bread, adjust your “juice requirement”, add toppings, enjoy.
I'm sure some will make the mistake of further cooking the beef in the juice, which makes it shrivel up and turn chewy and sad.
Never had a good French dip before however I have had some phenomenal Italian beefs. I live near chicago so that makes sense and I’ve never never been out west to California. But I love an Italian with the hot peppers, get me all pumped up just to think about it
I was practically moaning watching him slice the beef! 😅
Wow, I have never had a French Dip with mustard. Never seen that. I'd be fine with that. Mustard & Swiss equals magic! Thanks for these wonderful recipes! Im COVID isolating, but next week when I get outta here, I'm making a bee line straight to my favorite French Dip, at Landmark Family Restaurant in Fairport, NY! Have a happy new year!
I appreciate your commitment to big bites, good to know I'm not the only one that tries to shove as much food in my mouth as possible.
These look amazing 🤩 made your grams rolls for Christmas and they turned out perfectly. Thanks so much for your hard work. Also, the clock is flashing on your microwave 😁
I'm from Australia and never visited the US, so sadly I'm not familiar with a lot of the dishes Ethan makes - that said everything he makes looks so f****ing good! The only food youtuber where I consistently think how much I want to try the food.
Yooo hoagie roll.... love the channel from a real Philly guy. Keep up the good work I'm starving now
Found you from Home Cooks. This Chicago Gal is glad she did. I do a super fast cheating version of the Italian beef in my crock pot or instapot that is Maybe 5 mins of prep. I loved seeing this- but for my busy life I cant beat 5 mins and the rest is set it and forget it. :)
Didn't use your recipe cuz I forgot but I finally made this dish and oh my Lord this is delicious.
I came to learn how to cook the perfect slicing for sandwiches roast beef. Thanks, this is a save!
Funny how In and Out is the staple for LA tourist but places like Philippes, Langer's and El Tepeyac are the real heart and soul. Anyone visiting LA I urge you to try those places.
Man I'm having a hard time getting behind the full dip. I'd rather have a bowl of broth to dip each bite in. I just feel like bread goes from soaked (in a good way) to soggy in a matter of seconds.
This is the way. Also you can get some bites of the full dip experience, and some with less. Its a good compromise.
same... control your destiny!
You control your dipped sandwich destiny! I agree it can get real soggy quickly, but since I don't have it all the time I fully embrace and enjoy it.
The juice makes its way up to my elbows either way, so I embrace the mess and go full dip.
I've had French Dip sandwiches hundreds of times at a million places and have never once seen the entire sandwich dipped - always just given a bowl/similar to dip in.
The full dip is the point. Much love from Chicago.
I love how you don't censor yourself while eating, it really shows how good those sandwiches are
I was supposed to be in Chicago today eating Italian beef, but covid stopped my trip at the last minute. Definitely going to use this recipe to make up for it when I recover.
Hope you get better soon
@@suhailmall98 Thanks bud.
The way you said "so I just consumed a lot of beef quite quickly" was so casual, it was perfect
I've eaten at both the french dip places! Absolutely recommend it if you make it to L.A. haha
I do miss the calorie breakdowns Ethan used to do and wish he brought that back.
Ethan has the coolest food channel on TH-cam!
There's a California variation of this I grew up with in California: the Tri-Tip sandwich. It's sliced Santa-Maria Tri-tip, usually with carmelized onions. The Au Jus is the same, but more salty than normal.
Ethan you a Godsend especially for this video 🙏🏾🤧
My family when making Italian roast beef shred it like bbq pork, instead of slicing. Also any leftovers are used instead of ground beef in Italian pasta dishes.
You should invent some new dipped sandwiches. There *MUST* be some other interesting and delicious ways to do the idea of a dipped sandwich.
Rather than mustard on the French Dip, try a nice horseradish. And yes, homemade French Dip always tops restaurant.
Just came back from visiting family in Chicago. Had a Italian beef combo with the sausage in the middle....and a chocolate cake shake.....a chocolate shake with a piece of chocolate cake mixed in.
Ah. Portillo's- the comment I've been looking for. I ate at one of their locations here in Tempe, AZ and was NOT impressed. I came to this video trying to figure out what I'm missing. I guess because I'm a west coast guy, I'd never heard of sandwiches pre-dipped before as I'm much more familiar with the French Dip. In fact, I didn't know what an Italian Beef sandwich was until last week.
@@88KeysIdaho Can't comment on the Portillio's out west, but the ones around Chicago noticeably decreased in quality after the founder retired in the mid-2010s (the exception perhaps being their Downtown Chicago flagship). They've gotten somewhat better in the years since, but I still consider other options when I'm in the mood for beef; if I end up at Portillos it's often when I'm too lazy to drive further or everything else is closed.
I had a dipped sandwich at some spot in Chicago! Gotta say was a little over hyped, dipping the bread makes it all soggy and I feel like if you’ve got a good bread it ruins it a bit. All for dipping on the side tho ya feel
I may or may not have been doing it wrong all my life, but I've always dipped before each bite. Just the corner of the sandwich I was gonna eat. They look killer tho!!
That's the way to do it
This was the best taste test to date. No cap.
Made the french dip today and it was awesome. Never had the full dip before.
In my experience, most Chicago folks will do sweet green peppers OR "hot mix", but not both. Some even adulturate it with shredded mozzarella. Love it any way, so long as it's wet- hard to screw it up if the beef and the bread are right!
Bingo to the peppers. One or the other not usually both. That said, if you're feeling slightly heretical, mayo is a amazing addition to an Italian beef.
Idk why but I can’t stop watching this guy
Another tip for the Italian beef is the beef is supposed to be shaved even thinner than you were able to get.
I think the best way to store this long term.
Freeze the meat separately
You can freeze the bread.
Make concentrated cubes with the stock
Pickle the vegetables.
Then make when you want easy dip sandwiches one night.
Ethan we NEED a Lamb Chops Video my friend! PLEASE PLEASE PLEASE make one! I need the science for the perfect Leg of Lamb & Lamb Chop brotha! (also HAPPY NEW YEARS!)
Dont think ive ever had a french dip with the mustard. Sounds good, ill have to try it.
I made dips with leftover prime rib from xmas. So good! It's my 5yo's new favorite thing,
I haven't made one recently, but did a reasonable Italian beef with a baguette and thinly sliced Boar's Head roast beef. The baguette was a bit too tough, though. In Chicago, you often see Italian beef with provolone cheese, too.
Now i hungry. It look great Ethan.
Fun video, thanks. I love the Italian Beef, hot & sweet, dipped. But I also love the flavor profile of the Swiss cheese on a good dip. So I'm wondering about combining both? Love Al's #1 (my first).
Hey Ethan, could you do a video on food/eating etiquette? I think it would fit your channel really well as it isn't just a recipe channel
These look yum.. never actually tried either.. gotta say the French looks the best 👍
I bought a slicer specifically to make italian beef. My beef gravy comes from braising the beef in the oven with green bell peppers, a jar of whole pepperoncinis and just a shot (1.5 oz. ) of the pepperoncini juice. In beef broth of course with the italian seasonings. Liquid halfway up the beef. Whole pan goes in the fridge Friday night to chill for slicing on Saturday morning. Green bell peppers are sliced and roasted Saturday morning and added back to the pan of gravy with the sliced beef. Could possibly heat up and eat on Saturday night but even better on Sunday night. I'm not a trained chef so one could say my process is too much and not necessary, but it is my process and I love the end result.
I do saute a mirpoux of onion, celery and carrot and garlic and add to the roast. Sorry. Forgot to mention that.
chopped bell peppers are seperate from the sliced ones I roast with olive oil, S & P the next day. When they sit in the gravy with the sliced beef for at least a day, they get really soft like the ones you get at Portillo's
Man you absolutely devoured those sandwiches
great content
These videos might be a lot for some people who are used to a quick fix, 5mins of sped up timelapses with little to no information of the why over the what and how, but you're doing something other guys aren't, and that's being so thorough in how you give knowledge to the viewer. I watch the other guys for entertainment, sure, but you're one of the few channels I can say I've actually learned anything from. One other being Pro Home Cooks. The information you give, in my opinion, is far more valuable than the short-length food theater some other channels are.
I’m in the U.K., neither of those sandwiches is a thing over here..... but they need to be!
Thanks for the vid Ethan, enjoyed that. 👍
I LOVE French dip sandwiches and all my favorite restaurants keep removing it from their menus! Such a shame. I’ll have to try your recipe at home I guess! Yum!
Any time I've ordered a French dip, I was given a container of "juice" to dip it in myself. One time, as a joke, I chased the leftover "juice" with a shot of whiskey. I enjoyed it so much that I won't eat a French dip without a shot of Jack D ever again. It's pretty much the only way I drink liquor these days.
My nephew, when he was three years old, was introduced to the French Dip sandwich. His first instinct, on hearing the little cup of brown liquid was called " au jus," or to his mind, "juice" was to pick it up and drink it. We had to explain that was not what you did with the au jus. From that point onward in our family "au jus" was what he dubbed "the juice you don't drink."
that is _delightful_
Salivating, and i also find the French dip is very risky to order (mostly because of cheap tough beef).
*Side tip:* order a Ruben with honey mustard instead of thousand island dressing
Best dip I had is not quite like the French or Italian but the Mexican consome from queens nyc which is usually paired with birria tacos but broth is rich and can go with anything !!