Photo: French Dipped Sandwiches Recipe
Ingredients
- 1 small onion, roughly chopped
- 1 small carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 small leek, white and light-green parts only, roughly chopped
- 2 cloves garlic, chopped
- 1 sprig fresh thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 pounds beef top round roast
- Salt and freshly ground pepper
- 2 cups beef broth
- 6 French rolls
- Hot mustard, for serving
Directions
Preheat the oven to 300 degrees F. Combine the chopped vegetables, garlic and thyme in a large roasting pan. Rub the dried herbs and spices all over the beef; season generously with salt and pepper. Place the beef fat-side up on the vegetables and roast until a thermometer inserted into the thickest part of the meat registers 130, about 45 minutes. Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes.
While the meat is resting, put the roasting pan on the stove and cook the vegetables over high heat until they are browned but not burnt and the liquid has evaporated; pour off any excess fat. Add the beef broth to the pan, using a wooden spoon to scrape up any browned bits that cling to the bottom. Transfer the liquid and vegetables to a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes. Strain the sauce and season with salt and pepper. Keep warm.
Trim any excess fat from the beef and thinly slice. Halve the rolls horizontally and warm in the oven. Dip the bottom of each roll in the sauce and top with some of the beef; dip the cut side of each roll top in the sauce and place on each sandwich. Serve with the hot mustard.
Photograph by David Lauridsen
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By kkoesler_12353670
shadow hills, 43
on December 24, 2012
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How funny I was talking to my mother today about taking her to eat at Phillipe's. (we live in la I stopped at the store and the has a sale on top round steak so I bought on. Got home did a search on food network and here it was. I to changed it a bit left out the leaks (did not have one and I added some beef broth after I saute the veggies . turn out great.
By Nachista
Logan, UT
on October 30, 2012
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This is a very good recipe from the originators of the french dip sandwich. I love to eat at Phillipe's whenever I'm in L.A. and was very excited to find this recipe, it tastes very close to the the restaurant version. I did tweak the recipe a little bit to adjust for my own taste. I turn the heat down to 250F and cook for about 2 hours until the meat registers 150F. I leave out the leek and add 1 cup of hot water and 1 chicken boullion cube to the roasting pan before I put the roast in the oven. I have also made this with turkey breast and it turned out great as well, I just cooked it to 165F. These sandwiches are also really good with a slice of munster cheese melted onto the meat.
By balthasar
on March 04, 2012
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While the flavors of this recipe were fine, they did not "wow" me for all the work it required. Furthermore, the meat was way too rare! 130º F is not nearly high enough. I should have trusted the chart on my digital thermometer and let the meat get to 150º F or so.
Read all 7 reviews