Note from Chef Gavin: The French dip is an American sandwich created in Los Angeles in the early 1900’s. It is named for the fact that it is served on a French roll or French bread. It is a sliced beef sandwich served with a side of the cooking “jus” from the beef drippings. It was said to have been created when the cook was making the sandwich for a patron and dropped the whole sandwich in the cooking juices and the patron liked it and ordered it again “dipped.”

Push that deli meat to the side. You have a Classic French Dip to make. To start, grab a well-marbled Certified Angus Beef ® top sirloin roast, and then follow this step-by-step recipe for the most delicious sandwich to ever hit your taste buds. You’ll also learn how to make au jus for extra bold flavor that you can drizzle on or dip into.

https://www.certifiedangusbeef.....com/recipes/Classic

INGREDIENTS:
2 pounds Certified Angus Beef ® top sirloin roast
1 Certified Angus Beef ® shank (about 1 pound)
3 teaspoons coarse kosher salt, divided
1 teaspoon fresh cracked pepper
1 tablespoon neutral oil (like grapeseed or canola)
1 large yellow onion, root removed and cut in half
1 quart salt free beef broth
6 slices Swiss or provolone cheese (optional)
1/4 cup hot mustard
1 (24-inch) French loaf or four 6-inch French rolls

~~ If it's not CERTIFIED, it's not the best. ~~

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Items from our store featured in our videos:

German Steel Knife Set in Acacia Wood Block
https://shop.certifiedangusbee....f.com/products/germa

Salt & Pepper Mills
https://shop.certifiedangusbee....f.com/products/salt-

Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
https://shop.certifiedangusbee....f.com/products/chefs

Walnut End-Grain Cutting Board
https://shop.certifiedangusbee....f.com/products/walnu