$5 French Dip Vs. $350 French Dip
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- čas přidán 18. 01. 2022
- The perfect french dip recipe with homemade bread just isn't enough for us.. what if we made the fanciest most egregious version for a total of 350 dollars?
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Full Recipe: www.joshuaweissman.com/post/5...
Ingredients Needed:
Bread Ciabatta long boy roll:
Poolish-
- 220g bread flour
- 220g water, room temp
- heaping 1/4 teaspoon instant yeast (less than 1 g)
Finished Dough -
- 375g bread flour
- 257g water, room temp
- 12g fine sea salt
- 1/2 teaspoon instant yeast (less than 1g)
Dipping Broth:
- 3 tablespoons unsalted butter
- 2 sweet onions
- salt and pepper to taste
- pinch of sugar
- 2.5 cups (600ml) beef stock
- 2 teaspoons thyme, finely chopped
- 1.5 tablespoons Worcestershire sauce
- 1/4 cup shirodashi
Typical -
- 2lb beef, very thinly sliced (skirt steak, ribeye, short rib, etc.)
- 1 sweet onion, thinly sliced
- salt and pepper to taste
- 10 slices swiss cheese
Expensive:
Horseradish Truffle Mayo:
- 1 cup (178g) mayo
- 1/4 cup (55g) creme fraiche
- 1 tablespoon grated horseradish
- 2 tablespoons (40g) whole grain mustard
- 2 cloves garlic grated
- 1 oz (28g) black truffle grated
- salt and pepper to taste
Sandwich:
- parmigiano reggiano for grating
- 1 sweet onion, sliced thinly
- 1/4 cup finely chopped parsley
- 1 tablespoon lemon zest
- 2 cloves finely chopped garlic
- 1 a5 wagyu steak - Jak na to + styl
I’d be interested in seeing some videos in a “But Faster” series. Show us how to make quick meals at home faster than you could by driving out to a restaurant, ordering, and returning.
I'd totally watch that!
Thisss!!!
Dont copy my previous comment
Because you can't for most things you get at restaurants.
Why you copy my comment from previous video
@9:31 I like how they cut away right before the meat fell out of the sandwich and into the broth.
Oh yea, you were not imagining that. Clearly two of the slices were on their way when they cut.
Omg no way I found Baker here!! Hi, thanks for teaching me so much about AAE : )
😂 I love that I was not the only one who noticed that. Your comment gave me a good laugh. Thanks. 😊
@@TesserId ya there’s no way those two slices we’re holdin on
The amount of stress that visual caused me cannot be understated.
Does anybody else love taking Josh's recipes and doing what he says not to do, like buying the roll from the store, to make it easier?
I would, but I don't live in the US so my good sandwich roll options are limited
hmm.. papa no kiss
Well yeah I'm not making my own fuckin bread for a sandwich c'mon
I head to the French restaurant by my house to buy Baguettes. In the US
@@THENAMEISQUICKMAN Yeah I was like where the hell did he come up with the 5$ figure? he just spent 4 hours making the bread then pulls out a ribeye roast he just has sitting in his fridge Im like ok a ribeye steak alone costs 20$ from Costco a ribeye roast is like 140$ does he have a backdoor meat dealer that is giving him meat for insane pricing.
Hey Joshua first time leaving a commentary here ! I love your content it's so good to have people like you who give people the desire to cook. I've been cooking myslef for five years now and i'm super inspired by your recipes (they are so delicious every single one). This sandwich remind me a lot of how you would make a Philly Cheesesteak, it looks very appetizing ! Kiss from Lyon France
"I'm sorry you Le dip it" joke was so good, good one Kendrick!
That was hilarious!
Kendrick da goat
7:05 the way his eyes roll back is the funniest, most relatable god damn feeling in my life when I eat food cooked by someone who knows what they’re doing. I could hear his brain say “bruh” the moment he took that first bite. We need more of Kendrick.
that one still kills me to this day xD
I was about to say the same exact thing 🤣🤣
Being a non-American, I've never heard about the French Dip sandwich, so I assumed that Weissman made 350$ worth dipping sauce, which wouldn't really surprise me at this point even though it would delve deep into the Mythical Kitchen territory
As an American, this is the first time I've ever heard about the French Dip.
waygu is half the price, the truffle sauce is the other half.
i thought the same
I from France and I swear to god that I’ve never seen this in my life 🤣🤣
@@drippy642 It's an American sandwich. It's called that because it's traditionally served on a baguette
French Dips are one of my go tos at restaurants that offer them!! I'm always surprised how many people are not blown away by how amazing they are. They might actually be my favorite hot sandwich.
This was the best sandwich I’ve ever tasted in my life and I’m old!! Took me 2 days to make but so well worth it.
I will never stop being beyond jealous of Josh's oven/stove setup.
Same
All you need is $60,000 and yours can be like that too
What oven is it?
i love that flat-top especially.
It really does bro. You're not the only one 😔.
I honestly love the fact that Josh makes a joke about measurement being in grams, so he gives us the Metric value for mass, but then instantly proceeds to use Imperial for temperature to equally bamboozel the whole planet as one.
In Confusion We Unite.
cuz celsius is dumb. grams arent
@@DallMyD3lvis keep telling yourself that
@@DallMyD3lvis where is it dumb my friend
@@DallMyD3lvis celsius is dumb? the rest of the world disagrees
@@matteominuto230 stay mad
The french dips sandwich is without a doubt my favorite, especially with onions and mushrooms when possible. The french dip is probably why I like philly cheese steak sandwiches as well.
same
For me its the other way around. Both sandwiches are so amazing
French dips are my all time favorite sandwiches! I’m so glad you made a video on this because I have wanted to try to make this at home
I like how Josh talks us through the expensive version, just in case any of us are actually wealthy enough to drop tree fiddy on a sandwich.
well most of the cost of the fine version is the meat so just get less spendy meat and keep the other fancy additions
$100 worth of winter truffle
i read that as a free tiddy and was confused for a sec
you don't have to get A5 wagyu but if you use a cheaper 40 dollar wagyu steak you can apply the same technique
@@HebrewTaija yeah it would’ve been more interesting if he spread the cost around more. Use a $100 steak instead of $350 steak. Then use like a super fancy Brie for the cheese instead of parm, which must’ve been relatively inexpensive in that amount. Maybe use a Buddha’s hand citrus for the zest in the gremolata rather than just a lemon. And stuff like that. Like maybe there’s some fancier heirloom flour variety out there that he could’ve used to make two separate ciabatta rolls.
I really love Kendrick. I would love to have you cook with him one day. Especially if it was something inspired by him just for fun
He’s the best!
@@olyviabrown6750 he’s so sweet and wholesome
He is so nice and kind, I always hope that he comes to eat instead of someone else
@@nihalabdurahman7178 all love to his whole crew but I feel the same way 😂
I could be wrong, but i think kendrick uses they/them pronouns. Just wanted to let yall know :]
I am so excited that you did a video on this. I love french dip sandwiches and I always try it if it is on the menu at a new place. I'm excited to make this at home :D
These VS videos are great. I can take the best out of both. You should do more of these
I'm a pub line cook in Canada and have been making dozens of these every shift for a decade. It's one of the most popular items in every pub around here.
Thats a cool job
I love the French Dip! I do a twist and feature a "Texas Dip" at my restaurant with brisket cooked in a wood fired oven. Holla if you're ever in El Paso!
I love when you bring in alot of of different skills to one recipe.
I literally eat French dips like all the time thanks for this video!
Let this be known: if French Dip is on the menu, I'm ordering it EVERY. SINGLE. TIME. NO EXCEPTIONS.
big fucking same, if I was on death row my last meal request would most likely be a french dip tbfh
I don't even eat bread anymore, but for this....ditto.
The French dip was always my dads favorite sandwich so I had it a lot when I was a kid. Saying that, I’m glad he came to conclusion that the mega expensive version wasn’t really all that worth it. To me, dishes with heavy sauce or in this case a full on dip always overpower just about everything in it. It’s like buying ultra expensive alcohol just to mix it with soda.
This was so fun to watch! My 7yo chef in training loved it as well! Thank you 😊 keep it up!
Absolutely love your videos. makes my mouth water every time.
When someone walks in the room to hear Josh saying “you wanna know what else is full of juice, meat and drips....” and you get some awkward eye contact 😂😂
Full of meat, juice, and drips* 😉
look at his first bite of the cheap sandwich. it should show an accurate representation of what happens after. Here is the time stamp 6:51
I would totally try the A5 Waygu sandwich, but there is no way it's that much better. That $5 version had me drooling...
I was hoping to see you make a french dip sometime, as it is in fact, my favorite sandwich
This is my go-to sandwich whenever I go out somewhere. If it's on the menu, I'm getting it! Can't wait to try it at home. Thanks for the great video!
The French dip is, and has been, my favorite sandwich for years and I'm so glad its finally getting the spotlight
Amazing, love the recipes and love how show people the love of food. I would love to see more of the "but cheaper" series. Thank you for everything!
A French dip has always been my favorite sandwich. Both look amazing. I love Josh's gourmet version but Josh's "basic" version I would eat any day
Wow both look amazing! Thx! I’m salivating !
Shave some Italian white truffle on the $5 French dip, it could cost more than the $350 version!
the first version wasn't even 5$ as soon as he pulled out the kitchen aid mixer I was like welp looks like Ill buy the bread how much is fresh bread near me 5$ for 2 loafs of french bread ok well lets see what I can do now with 2.50$
French Dip is my favorite hot sandwich, I’ve never added mayo to it so I’ll try that out. But I don’t think I’ll make your $400 version.
Take the regular meat and make everything else and I bet you won't scratch 30$. With a very similar result.
Gremolata is cheap.
Crunchy Parmesan is cheap.
Truffelmayo is not as cheap as mayo but you should stay under 5$ for a few sandwiches.
Broth was the same.
@@offroadskater with a whole winter truffle? Haha
@@offroadskater well depending on where you live or if you found one on your own.
@@jordanmain Hi. It might be true in some countries. I don't know about every place in the world, obviously. In my country you can find small pickled winter truffles for 3.99 Euro in a mid range supermarket. I have them in my pantry all the time. Sometimes, around Christmas, golf ball sized frozen winter truffles for 10 Euro.
Maybe it was presumptuous of me to think that it was readily available everywhere, or for that price. It doesn't change the fact that the meat is the bank buster in his recipe, though. You avoid that and the second recipe is within reach for a special occasion even if the truffles are more expensive than here.
Just curious, what's your favorite cold sandwich?
Very cool idea having a version for each budget, quality as always
Best french dip I ever had included all the basic fixins you mentioned as well as sauted mushrooms and a ranch dressing instead of mayo!
I've been making and searching for the best French Dip in AZ. I actually made one at my work for this month. The fact you put Swiss cheese on it and not Provolone makes me so happy.
The issue with "Swiss cheese" is that most cheese labelled that is complete trash. A few commercial ones labelled "baby Swiss" (e.g. Sargento's) or "imported Switzerland Swiss" (e.g. Boar's Head) are passable. If it's any good, it'll usually be labelled Emmental(er) or will be one of the other Alpine cheeses and named such. If picking blindly, like at a sandwich bar, provolone is usually a safer bet, but Havarti, mozzarella, or, in a real pinch, Jack are safer still and can work in most of the same applications (if not ideal). Cheap Swiss cheese absolutely ruins a sandwich. I thought I hated Swiss cheese until I tasted an _actual_ Alpine cheese.
I loooooove French dips! My mom has been making them for years and they’re a family favorite, always gone super quick. I love making it with her, might try this recipe (the uh, cheaper one hah) and see how it it :)
Hey Josh, I bought your cookbook and I absolutely love it . When are you going to make a second cookbook? Im ready to learn some new tasty stuff!
you sir are an absolute legend and thank you for using the metric system for the measurements on the Ciabatta
I am liking this "cheap vs expensive" format. keep it up.
I think Josh should travel around the country, surprising a viewer in each area, and cooking in their kitchens with them. Showing them how to make one of his recipes. Would be awesome! I’d sign up for that. Let me know when you’re coming to Scottsdale, Arizona, JW! Bring Kendrick!
Made this for 2022 Valentines Day - superb!!!
I absolutely love when Josh spills all over everything while he pours from one container to another. I ALWAYS do this, and thought I was just an idiot.
Josh, this literally is my favorite sandwich. I get this at Arby's, Claim Jumper (tri-tip instead of roast beef) and we had it at home all the time growing up.
so youre the guy keeping arbys alive...
@@luiscastilloful 😅😂😂
Ha ha. I get the French dip at Arby's as well. Best offering there IMO.
The French dip is actually my favorite sandwich. Whenever a place offers it, I always tend to get it
When he said "better than smelling fresh laundry, long as you didnt poop in the laundry" he insinuated that the sandwich would have smelled better than fresh laundry, but not as good as poop laundry. Food for thought.
I worked as a bus boy when I was 15 back in the 90s at Black Angus. Always used to get a French dip before/after working. So good
One of the best sandwiches ever. I take a decent roast beef and put it into my rotisserie. Then I use store bought rolls and homemade au jus along with either provolone or Swiss cheese. Yummo! When possible, I’d love to bake my own bread, fresh is always best!
Yum. My go to cheese for French dip is also Swiss. I think it is time for me to make French dip! You inspired me.
The French dip is actually my favorite sandwich, can’t wait to try one of these out (we all know which one)
Outback steakhouse used to make a french dip and it was my favorite sandwich to grab while out. Then they swapped to french rollls and the sandwich lost all chew and texture when dipped. I am super happy to see you using Chibata bread here.
Amazing video! Love that sandwich, especially the luxurious one. 9:33 the wagyu was about to fall in the sauce lol
Pretty sure it did fall in the sauce, but they cut that part out. Bet it tasted good though!
Hey Josh, if you had to bring only one of the elements from the fancy boi French Dip to the normal one, which do you think would make the most impact? Some of us want to try fancy eating but can't drop that much cash for ingredients that you can! Thanks
The parm crisps and gremolata won't be expensive, and take the truffle out of the mayo and that won't be bad either. Making your own bread and ju is already going to make a massive difference
Really, there are only two expensive elements: the truffle and the steak itself. You could make the parsley topping, the horseradish mayo (minus truffle, I guarantee you it will still be tasty), and the parm disks and add them to the basic sandwich to amp it up for a tiny increase in cost. (might but it in the 10-20 dollar range rather than 5 but still affordable)
As mentioned its really only the truffle and wagyu that are expensive. heck you can buy truffle oil (they usually don't use real truffle but the taste is 98% there) and regular steak.
Thanks for the suggestions, seems like it's all possible (minus the wagyu and real truffles) so fancier French Dip here I come!
Ciabatta is *so* hard to make well. I worked on making a sourdough version for a while and it was good, but I could never get it consistent because the hydration is just so high and all other breadmaking I've done involves tension in the shaping which is obviously not the case with ciabatta.
I respect that your cooking in Ksubi. A good chef, with good fashion sense.
French dip is always my go-to whenever I hit the deli. This video made me happy, and hungry. After watching the Whataburger patty melt but better video, THIS VIDEO is worthy to make me a subscriber.
We need an easy yet luxurious tasting brócoli and cheese soup 🍲🤤
Josh always finds a way to be extra! LMAO
The commentary is always amazing
Your B rolls are amazing, and you're doing a great job modeling your food! 🥳
7:15 His Face 🤣
Petition for a 'But healthier yet tastier' series.
That's every fast food "but better"
@@object4124, imagine how big a series it would be and his videos would never end.
great i cant wait to try it
honestly its one of my faves and a good default. I'd hit the middle there, bakery cibatta or other really crusty bun, sliced roast like how you have it, but simplify it to a horseradish and mayo sauce
If you take all the extras from the A5 and put it on the other sandwich it would just be a little more expensive. Maybe by a factor of 1.5x. Approximating the taste profile very closely. So, I don't think that the meat expense for this application is justified, especially after concluding that the broth is the main factor influencing this particular experience.
I am going to get giant canned goods and spices and place them around my living room, and then when I watch Josh's videos I will pretend that I actually live inside that cabinet 😀
I love this sandwich, absolute legend to chow down on
Thing is Josh... the French Dip IS my favorite sandwich. Its hearty, beefy, cheesy, and the broth makes it feel like I'm dipping it in the nectar of the gods. Bless you for the light shown upon this divine sandwich.
I made this today and it turned out amazing! I went with a baguette instead and used ribeye. I made some for my wife and brought it to her at work. Only critique is that I think the au jus called for too much worcestershalabaduy sauce but still delicious!
😂 Not the worcestershalabaduy sauce!?!?! ☠️
@@sjlmorgan I know what I said🤪
My alllll time fave sandwich is a french dip, and tbh, the ones I enjoy most are the cheapest ones! Just a crusty baguette with some roast beef and provolone in the middle and some au jus is allll u need. I make them basically weekly at my house with sliced roast beef from my grocery store deli (that I usually put directly in the jus to heat up before putting it on the bread, but its also fucking BOMB when the beef is nice and cold from the fridge and contrasts with the hot jus when u dip and take a bite!), usually a homemade baguette spread with some butter and toasted (if not homemade then store bought baguette or a hoagie roll), some thin sliced provolone melted on top, and that cheap ass, suuuuper quick n easy jus from the packet u get at the store which is always fuckin *chefs kiss* to me (or "homemade" from beef bouillon and some other thangs if I'm out of the packets!) :') Literal heaven !! Would most likely be my last meal if I was on death row if I'm being honest
It just "jus". "Au jus" means "with jus".
@@beeble2003 I know, I speak french lmao everyone just calls it that in the US
This was a delightful (and mouth-watering) exploration of the sandwich, even if my primary takeaway is "okay I'm never cooking ciabatta in my life."
*runs off to see if you've covered my go-to "never been to this restaurant before" sandwich, the Turkey Club*
Duuuude a French Dip shop just opened in Melbourne (Australia) gonna check it out today after watching this 😋
Jolly Good Sandwiches for those playing along at home.
i’m about to “actually” all over the place, but hear me out:
the french dip is traditionally served on “french bread” or a “french roll” which is actually NOT a baguette but rather the americanized version. much softer exterior and different texture interior.
the ciabatta is actually just an italianized version of the baguette. italian bakers saw how popular baguettes were, so they wanted to make their own version of it. different texture interior, generally softer exterior most of the time as well.
ERGO a ciabatta is arguably a more authentic option for the french dip than a baguette because it’s more similar to american french bread. ERGO josh wins again.
this is 100% my favorite sandwich, so good.
I was smiling for this entire video clip. I like seeing how to make a French Dip sandwich and I'll be sticking with the less expensive version.
I’m french and don’t know what the hell is a french dip. Let’s see if I learn something lol.
Édit : so it’s American ! Just like french toast, it’s a not really thing here 😂
It was invented by a french immigrant is why
seriously, as long as the french still have those perfect baguettes and croissants, you don't really need anything else...
It's named that way because it uses a "French" bread as the basis. And French toast just comes from it being made with a French method, i.e. like pain perdu which IS a French dish.
I’m French and I’ve never heard of the “French dip”. Looks delicious though so alright I guess we French people agree to claim it as a French dish!
😂
It's not he mentions this throughout the video. Additional not French but named French things I can think of French Fries (Belgium) and French Toast (ancient Rome)
@@ericconrad8854 And let's not forget the French press which no one in France uses. At least no one I know. Could it be that there is some tendency to just call something "French" to make it fancier?
@@alexanderfo3886 My hypothesis is when most of these things came into popularity anything French was super trendy. "Want people to think your fried potatos are high class? throw French on the name!"
Pareil, je pense que ça vient du fait qu'ils (les américains) utilisent une baguette.
This was a great video. I feel like in addition to your money, you spent a good amount of time on this video and you had fun doing it. I enjoyed it as well.
The episode I’ve been waiting for.
In Los Angeles we have two restaurants that claim to have invented the French Dip - Philippe's and Cole's. Of course the vast majority of people who live here agree that Philippe's is the superior specimen but Cole's isn't bad. They do have the added bonus of having a legitimate speakeasy in the back of the restaurant, though.
I would personally love to see Josh imitate Philippe's method of course.
You can't forget The Hat bro
@@Skoomz The Hat is pastrami, not French Dip. And I do love The Hat too.
+1 for Phillipe's (or Philippy's, as my family has called it since the 20s or 30s). The apocryphal story is that around 1905 the owner has making a roast beef sandwich for an on-duty policeman (?off-duty fireman??) and accidentally dropped the roll in the jus. He was about to get a new roll when the customer said he'd take it as is. Just one suggestion, Josh - the meat should be sliced thinner.
As a french person : this is the first time i've ever heard about this dish
Why always name dishes after a country name when it is not from it ? XD
Some say it was named after the style of bread but I personally think it refers to one of its claimed inventors, Philippe Mathieu, who was French.
literally my favorite sandwich
Thank you for making my favorite sandwich I love them it's all about the jue
Have u tried Puerto Rican pernil sandwiches though 🤤
My grandma and my mother made that for me growing up. Absolutely love it
@@AlmightyHeadass so delicious right! I’m drooling thinking about it lol
You should make a series called "But Worse", the show where you are going to be recreating fast foods and our coveted favourite food that have a cult following but make them worse with fake cooking techniques
april fools episode?
@Joshua Weissman
That's just "How to Basic"
Omg this looks delectable. Thanks josh I have to buy things and cook to make myself happy :) ughhhh screaming inside
Love watching these videos as I eat my frozen microwavable meal
10:14 idc how good it is, if you’re charging me salt bae prices, I’m walking away and crop dusting you lmao $350 my ass boiiii
I’ll probably never make these so I’m just gonna imagine how good they taste.
Mmmmmm
pourquoi dois-tu me mettre l'eau à la bouche. ça a l'air incroyable.
My absolute favorite 🤩
You should do more cooking against your girlfriend, I loved that video.
Only people making a youtube video, or EXTREMELY courageous people probably make papa's recipes
His fudge recipe was amazing
I make his recipes weekly. Not super courageous.
I'm probably not the only French person who just love and laugh to hear him talks French (by the way I'm Canadian)
Really cool eval. I am stuck on the traditional-and don’t forget the dill pickle and onyons 😊
What about a "But Healthier" series? I'd love to see how Joshua makes healthier equally delicious versions of unhealthy (not necesserally junk) food using his skill!
You should make a series called "But Simpler" where you tell us how to cook complicated foods easily and quickly
is all u do is request a but series
It IS my favorite sandwich! I order it whenever I see it on the menu!
Last week I made a french dip special with prime rib and a foccacia roll. For the cheese i blended mozzarella and boursin cheese. And used a horseradish aioli. Served with the Au Jus
Here before this goes viral!