That looks wonderful and such an easy recipe. I'll be 70 in 7 days and my grandmother taught me how to cook when I was 8. Now, I do at least half the cooking for my wife and I.
Yeah, happy belated birthday. Does 70 feel old? I'm in my 50s, and I really don't feel the age much. Yes, a few injuries that bother me when cold, but other than that, aging is not bad.
hot take : any sort of cooked onion is utterly disgusting and has a rabid texture, fresh onion/fresh green onion is substantially superior in any way shape and form.
Just made this. Trust him on the Hawaiian rolls with butter and salt on top its freaking amazing. Cut up and marinated the meat before I cooked it and used havarti cheese. Absolutely delicious
I'd butter toast the buns on each interior side, gives it that extra bit of richness. I do this on my french dips before I put the cheese on and its fantastic.
I am a home cook by necessity as my then-wife was not so much blessed with the cooking talent (she got better over time while we were still together) Thank you for all of your tips you sprinkle throughout your video! These are the things I found over the years that made my dishes better (the not-so-obvious tips) and you have a great gift of explaining things concisely with the occasional off-the-cuff comment that really makes a difference in the end result. Happy first time subscriber here and looking forward to watching more.
As someone who hasn’t used an instant pot much, approximate natural release time would have been helpful. I wasn’t aware that I was adding an additional ~35 min to the recipe time, so I kept teasing my family with “it’s almost done”. Aside from that, this was a hit. I added caramelized onions as one other commenter suggested and it was a great addition.
The secret to great food is the most important ingredient: hunger. Let your guests sit for an hour longer than agreed, no appetizers. You're gonna be the star of the day.
I like how everything was done in the instapot from start to finish. I love sliders those aujus looked fire af. I bet none of that food went to waste. Cheers my dood!
@@David-qo3wm Guathraw is right. The Instant Pot was one of things that we fretted over price -- before we got it. Now, wife uses it very frequently and already paid for itself.
This is an awesome recipe I put my roast on the grill with maple wood for 3 hours then I use the instapot with this recipe and brother let me tell you what it is awesome
You can separated them in individual sliders, just running the knife both ways, a lot easier to serve and also no one touches them except the ones eating them. Great recipe, like it better than the rest entries..
Ham and Swiss French dip sandwiches work best with the sweeter Hawaiian rolls. I typically use the yeast or sour dough rolls for beef dips. Oh my goodness, those look fantastic though. My new kitchen toy is the Madax Ham Maker. The ideas are endless…
I will put this Clip in my Appetizer Playlist. Actually it looks kinda fun & I can see Children enjoying this as well as Adults. I eat at Arby's Their French Dip Sandwich and love their Dipping Dripping.
Great show! Very instructive. Many people cook with instapots yet still have confusion over the various settings and buttons. Your recipe looks easy and delicious. Can't wait to try them myself. BTW: the whole production is super good quality. How many cameras are you guys utilizing?
Very well executed! I do believe I would have cut them to make pulling apart easier and to deal with pieces of meat that span two buns, though. Maybe you have already tried that and found it impractical? I am sure the biggest possible pitfall would be squashing down the soft bread.
Two things I'd change with this recipe: >Add the beef to the top bun so the juices will be absorbed into bread, then add the bottom bun with the cheese and flip over. >along with the salt on the top bun, add some caraway seeds for that extra punch.
EXCELLENT VIDEO EXCELLENT Filming and Editing too... EXCELLENT Entertainment... Fun Fun Fun I love the "Pop Up" writings/comments... (I am going to steal that idea)... The is HOST is EXCELLENT TOO... Love this idea... Thank y'all for sharing this EXCELLENT VIDEO.
I really liked this one. I think I would have gone 45 minutes and a natural release. Also, what do think about broiling the provolone separately to golden then adding the beef and the top half of the buns
It looks wonderful and I've always been a big fan of using the Hawaiian rolls for sliders but in this case I wonder if the bread should have been more substantial if you are going to dip this bread in the juice. I thought that was the reason for using something like and Italian or French bread/ roll.
I knew you were a winner when you used Hawaiian rolls. Just got a INSTAPOT and can't wait to make this!!!! Never had french dip sandwiches and I have soggy buns! Thank you for being thorough as well!!! Make more instapot recipes!
add 15 mins to the cook time, I used the same cut and weight for the exact time and it was tough as hell... yried again with 15 mins longer and it came out proper
Looks great well done my man, well done! I'm definitely go to make this and with all the different types of rolls the sell now you can change it up from time to time. Real quick here. Or perhaps this is how society acts now without knowing it. What's up with that dude cutting the lady off at the end? Maybe it's just me but Ladies first?! Guy, please learn to have some manners and proper etiquette, especially for our woman!
Whenever I heat onion, thyme, anything and garlic. I put the garlic at the end, let it in just long enough to smell nice, then put liquid in. Garlic also squashed, not chopped. But that's just my way.
Looks good. I'd cook the meat a little less so it can be sliced without falling apart, lightly toast the inside of the rolls and spread a little horseradish or mayo on both sides, and put those cooked onions on top of the meat, before melting it all together in the oven.
Looks delicious. Can we use rosemary instead of thyme? What is the difference between using them? Some people use thyme on steaks, others use rosemary on steaks. I'm wondering if it would have the same flavoring effect in this recipe?
So I just a roughly 2 pound roast in 2 cups of water for 35 minutes and it turned out kind of dry? Didn't want to shred nicely. I wasn't making french dip sandwiches I was making hot beef with mashed potatoes, I used the 2 cups of water I cooked the roast in to make the gravy but, yeah the roast turned out pretty dry, any tips?
I NEVER got why you guys call it French dip. We only do it with a piece of bread, NOT a sandwich. It's usually just to get all of the gravy on the bottom of our plate. We POUR our gravies and sauces on top of the things they pair with. I think the ONLY dipping I've seen, is for seafood in garlic butter or cream. I don't know about most French, but in my family, the only sauciere, was not individual, it was shared and it had a beak to pour with. Anyways. I didn't mean to sound pedant, and I like your video. It's just my observation. I'm sure it's a commonly used name. Cheers.
My pot has the buttons less normal and more there is no high there is no low so I'm thinking that less is low and more is high but I cannot get it switched to the more button so I don't know what's going on I'm going to try to cook it a normal I hope it works.
This is a great recipe, but I need the sliders to be individually cut prior to serving. I can’t eat food that everyone’s hands have touched as they pull apart the combined, connected sliders.
That looks wonderful and such an easy recipe. I'll be 70 in 7 days and my grandmother taught me how to cook when I was 8. Now, I do at least half the cooking for my wife and I.
Keep on cooking brother. Food is what makes us human.
Happy birthday, hope you have a great day and an even better year ahead.
gz being 70
@@odstscorpion4472 maybe you get there one day .
Yeah, happy belated birthday. Does 70 feel old? I'm in my 50s, and I really don't feel the age much. Yes, a few injuries that bother me when cold, but other than that, aging is not bad.
I feel a smidge of caramelized onion on those sandos would be supreme.
hot take :
any sort of cooked onion is utterly disgusting and has a rabid texture, fresh onion/fresh green onion is substantially superior in any way shape and form.
Yeah, caramelized onions reduced with a splash of balsamic, salt, and pepper. Omg
@@187xen that’s just a very weird opinion. Damn.
@@187xen keep your opinion to yourself, especially if its wrong
@@alittleofeverything4190 💯
With some terriyakisauce instead of balsamic would be insane too. Because of that pinch of sugar
Just made this. Trust him on the Hawaiian rolls with butter and salt on top its freaking amazing. Cut up and marinated the meat before I cooked it and used havarti cheese. Absolutely delicious
I made this for dinner today and the family loved it. I followed the recipe to the point!! 🍔
I made this tonight and it was a HIT for my family. Thank you.
Just got an instant pot for Christmas and decided to make these, first thing. They were delicious. Thanks for the video!
Just did them for the family, really good, not one left over!
I'd butter toast the buns on each interior side, gives it that extra bit of richness. I do this on my french dips before I put the cheese on and its fantastic.
I've made this twice now and it gets better each time! Awesome recipe thanks for your dedication in putting this content out
This recipe was so thoughtful and thorough....I just had to make it.Cheese on the bottom Next Level Chef😉 THIS DISH IS TOTAL ROCKSTAR!
I am a home cook by necessity as my then-wife was not so much blessed with the cooking talent (she got better over time while we were still together) Thank you for all of your tips you sprinkle throughout your video! These are the things I found over the years that made my dishes better (the not-so-obvious tips) and you have a great gift of explaining things concisely with the occasional off-the-cuff comment that really makes a difference in the end result. Happy first time subscriber here and looking forward to watching more.
The way u use that fond is absolutely amazing and alot of people dont understand the flavor in that amazing job!❤️
As someone who hasn’t used an instant pot much, approximate natural release time would have been helpful. I wasn’t aware that I was adding an additional ~35 min to the recipe time, so I kept teasing my family with “it’s almost done”. Aside from that, this was a hit. I added caramelized onions as one other commenter suggested and it was a great addition.
The secret to great food is the most important ingredient: hunger.
Let your guests sit for an hour longer than agreed, no appetizers.
You're gonna be the star of the day.
Made this twice (Currently pulling out the oven) and deliciously quick and cute!
My go too!!! Thank you. Delicious and fun to make. Family loves it ❤
This looks both delicious and super easy. That is my kind of recipe. Thank you for sharing it.
Fresh rosemary, garlic, salt and butter and my go-to for beef slider's
I like how everything was done in the instapot from start to finish. I love sliders those aujus looked fire af. I bet none of that food went to waste. Cheers my dood!
Wow this is inspiring. I’m seriously considering getting an instant pot now.
Do it man, they are amazing. Not only easy, but the outcome is better than any other method for alot of recipes.
Get one, they're incredible
@@David-qo3wm Guathraw is right. The Instant Pot was one of things that we fretted over price -- before we got it. Now, wife uses it very frequently and already paid for itself.
The thumbnail image literally made me drool 🤤
You know what I love about this ? “everything”
This is an awesome recipe I put my roast on the grill with maple wood for 3 hours then I use the instapot with this recipe and brother let me tell you what it is awesome
which one?
You can separated them in individual sliders, just running the knife both ways, a lot easier to serve and also no one touches them except the ones eating them. Great recipe, like it better than the rest entries..
Don’t tell the chef how to cook.
@@levih.8786 lol she's not, she is telling him how to serve the food
Made this last night for the fam. It was the best!
That Weber in the kitchen is awesome!
I made this for the first time today and my family absolutely loved it. Thanks for the recipe 😍 10/10! Definitely adding this to the home menu. 😋
Ham and Swiss French dip sandwiches work best with the sweeter Hawaiian rolls. I typically use the yeast or sour dough rolls for beef dips. Oh my goodness, those look fantastic though. My new kitchen toy is the Madax Ham Maker. The ideas are endless…
I LOVE IT, GOING TO TRY IT TO DINNER TOMMOROW.
Well done, I am impressed. The only thing I would have done differently if I would have cut them for easy eating. Thumbs up.
Looks so easy, but I know it is good. I plan to make very soon. Easy to follow the steps. Quick & easy meal.
Cut them sliders into individual sliders. I do like this recipe. Made them a few times now.
I will put this Clip in my Appetizer Playlist. Actually it looks kinda fun & I can see Children enjoying this as well as Adults. I eat at Arby's Their French Dip Sandwich and love their Dipping Dripping.
Great show! Very instructive. Many people cook with instapots yet still have confusion over the various settings and buttons. Your recipe looks easy and delicious. Can't wait to try them myself. BTW: the whole production is super good quality. How many cameras are you guys utilizing?
We usually have 3 cameras running. It is quite a show behind the scenes!
Very well executed! I do believe I would have cut them to make pulling apart easier and to deal with pieces of meat that span two buns, though. Maybe you have already tried that and found it impractical? I am sure the biggest possible pitfall would be squashing down the soft bread.
Two things I'd change with this recipe:
>Add the beef to the top bun so the juices will be absorbed into bread, then add the bottom bun with the cheese and flip over.
>along with the salt on the top bun, add some caraway seeds for that extra punch.
EXCELLENT VIDEO
EXCELLENT Filming and Editing too...
EXCELLENT Entertainment... Fun Fun Fun
I love the "Pop Up" writings/comments... (I am going to steal that idea)...
The is HOST is EXCELLENT TOO...
Love this idea...
Thank y'all for sharing this EXCELLENT VIDEO.
amazing job! thanks for taking the time to make this
Very nice recipe I did very thing with a pan and a crockpot and it worked great, more time but I had drink to help me with that😆
This has to be the 10th time I'm making this. 🔥🔥🔥
Damn, its making my mouth water!!
I really liked this one. I think I would have gone 45 minutes and a natural release. Also, what do think about broiling the provolone separately to golden then adding the beef and the top half of the buns
It looks wonderful and I've always been a big fan of using the Hawaiian rolls for sliders but in this case I wonder if the bread should have been more substantial if you are going to dip this bread in the juice. I thought that was the reason for using something like and Italian or French bread/ roll.
those hawaiian rolls are pretty dense and grab juice well
How Delicious it looks yum Thanks!
Pepperoni would be delicious on it as well
I knew you were a winner when you used Hawaiian rolls. Just got a INSTAPOT and can't wait to make this!!!! Never had french dip sandwiches and I have soggy buns! Thank you for being thorough as well!!! Make more instapot recipes!
Thanks for your comment!
dang! never heard of ladies first?! looks great
I feel for the ladies in your life. 😂
Ladies first if they can make it to the table fast enough
Ha Ha Ha
But yes Ladies first
I know - they just dived right in without as much as an 'after you' !
I saw that as well it’s always ladies first. The recipe looks good I’m gonna make it.
2021. Anyone of them could be a lady or not. #nojugement
Yum,yum, thanks for sharing!
I look forward to trying this recipe!! Thank you!!
Delicious probably like Philipes double dip sandwich 🥪 ❤️
Ahhhhh French Birria. That's cool.
Looks fantastic!!!
Looks delicious
This looks like food!
I want to make it birria style with string cheese yummy
Right up till you took em off the pan I was thinking, "Man, those look like 2 really good sandwiches!"
My favorite part is when the chef ate his beef dip right over all the other food. Chefs slobber is the secret ingredient!
Looks so delicious, I wanna work there so I can be a food taster! lol
No honestly though I’m gonna make them next week now. Thanks for the advice
add 15 mins to the cook time, I used the same cut and weight for the exact time and it was tough as hell... yried again with 15 mins longer and it came out proper
Awesome video.
Have to change a few things for healthier for me ingredients but this looks amazing!
Watching people cook delicious food at 1:30 AM while hungry isn't exactly the smartest thing I've done
looks so damn friggin good !!!
9:41
YES.... Ladies FIRST....
Do you have to do use insta pot or can I use crock pot I just took out a beef arm roast and wanted to try this new viewer too just subscribed
I think he said the instapot was just to speed things up. The crockpot will get the job done, just sear the meat before putting it in the pot.
Looks delicious! I was wondering if there a way to do this in the oven or slow-cooker, I don't have an instant pot?
Yes you can do the beef it’s just a pot roast. You can also do it in a slow cooker. In the oven it’ll probably take 2 1/2 hours to three.
Nice recipe! I'll try it real soon.
could you substitute the instant pot with a normal pot on an induction hob (and place a normal lid when boiling)?
Yes definitely, may take around 2 hours then depending on the size of your cuts.
Looks great well done my man, well done! I'm definitely go to make this and with all the different types of rolls the sell now you can change it up from time to time.
Real quick here. Or perhaps this is how society acts now without knowing it. What's up with that dude cutting the lady off at the end? Maybe it's just me but Ladies first?! Guy, please learn to have some manners and proper etiquette, especially for our woman!
Whenever I heat onion, thyme, anything and garlic. I put the garlic at the end, let it in just long enough to smell nice, then put liquid in. Garlic also squashed, not chopped. But that's just my way.
Good work!🤟
Looks fabulous
I like this guy
The chef is so beautiful
Looks good. I'd cook the meat a little less so it can be sliced without falling apart, lightly toast the inside of the rolls and spread a little horseradish or mayo on both sides, and put those cooked onions on top of the meat, before melting it all together in the oven.
Looks delicious. Can we use rosemary instead of thyme? What is the difference between using them? Some people use thyme on steaks, others use rosemary on steaks. I'm wondering if it would have the same flavoring effect in this recipe?
Amazing!
After the shred, you want to put it back in au jus and then strain and load the buns. The meat will be way more juicy that way.
Very nice!
So I just a roughly 2 pound roast in 2 cups of water for 35 minutes and it turned out kind of dry? Didn't want to shred nicely. I wasn't making french dip sandwiches I was making hot beef with mashed potatoes, I used the 2 cups of water I cooked the roast in to make the gravy but, yeah the roast turned out pretty dry, any tips?
Maybe some garlic in the butter or horseradish Mayo on it as well?
Yes yes yes!!!
Classic touch
Nice!
Love the ladle trick!!! I was using a spoon. Duh!
idk if its a local issue im having, but the subtitles are not matching up time wise by about 30 seconds??
Good recipe But you have to have mushrooms and onions to do it right
I NEVER got why you guys call it French dip. We only do it with a piece of bread, NOT a sandwich. It's usually just to get all of the gravy on the bottom of our plate. We POUR our gravies and sauces on top of the things they pair with. I think the ONLY dipping I've seen, is for seafood in garlic butter or cream. I don't know about most French, but in my family, the only sauciere, was not individual, it was shared and it had a beak to pour with.
Anyways. I didn't mean to sound pedant, and I like your video. It's just my observation. I'm sure it's a commonly used name.
Cheers.
Now do the same technique with Mexican seasoning and use the beef for tacos.
I second this!
My pot has the buttons less normal and more there is no high there is no low so I'm thinking that less is low and more is high but I cannot get it switched to the more button so I don't know what's going on I'm going to try to cook it a normal I hope it works.
looks killer
Can this be made in a slow cooker?
6:47 this is me when someone put his hand 😂
I would like to buy this exact Instapot. Which model - size is it Thanks
I'm hungry now!
Hellooooo recipe tester #1…🤣
You look exactly like Krieger from Archer.
I need me that shirt! Where can I purchase one?
Can this recipe be doubled? Would the cook time or liquid amount change?
Double the recipe and ingredients; same amount of cook time.
Where r you going to keep it at.?
10:12 hat man has a way with words…
We use low sodium beef stock. Will that effect this at all? I know sodium helps beef out with cooking and flavor.
you really need some serious sodium for the flavor.
This is a great recipe, but I need the sliders to be individually cut prior to serving. I can’t eat food that everyone’s hands have touched as they pull apart the combined, connected sliders.
Lol 😂 that ocd hits hard
@@annlopez1524: Yes it does! 😂🤣😂