- 2 1/2pound beef top round roast (London Broil)
- 1/2tablespoon coconut or olive oil
- 1 onion, chopped
- 1 leek, white and light-green parts only, roughly chopped
- 3 garlic cloves, chopped
- 1/4teaspoon dried sage
- 1/4teaspoon dried oregano
- 1/4teaspoon ground nutmeg
- 1/2teaspoon ground cloves
- 1/2teaspoon ground allspice
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 sprig fresh thyme
- 1/4teaspoon each sea salt and freshly ground pepper
- 2cup beef broth
- 6 French rolls
- Hot mustard, for serving
If you have time, remove the vegetables and broth to a saucepan (after you have removed the meat to a cutting board to cut into slices; keep beef covered to keep warm). Bring the liquid and veggies to a boil, reduce heat and simmer for about 15-20 minutes which will concentrate the liquid. Top the beef with the veggies and use the concentrated broth as your dipping sauce.
If you do not have fresh thyme and/or leeks these ingredients can be left out and it’ll still be delicious.
Philippe the Original (more often referred to simply as Philippe's) is widely credited as the birthplace of the French Dipped sandwich. Legend has it that the original owner Philippe Mathieu accidentally dropped the bread for a sandwich into a pan of juices and his customer (possibly a police officer with the last name French) was happy to eat the sandwich on the flavorful, soaked bread.