Ingredients
French Dip
- 8 oz Shaved steak seasoned
- ¼ tsp Salt plus more to taste
- ¼ tsp Black pepper plus more to taste
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion sliced thin
- 1 cup Beef broth
- ¼ tsp Fresh rosemary
- 2 TBSP Butter
- 2 Sub rolls lightly toasted
- 4 slices Swiss cheese optional
Sides
- 2 cups Carrots peeled and cut into sticks
- ½ cup Hummus
Peach Ginger Chia Fresca
- 1 cup Peach juice
- 16 oz Water
- 1 tsp Fresh ginger
- 2 TBSP Maple syrup or honey
- 2 tsp Chia seeds
- Fresh mint leaves for garnish
Instructions
- Prep all ingredients as listed.
- Season the shaved steak with salt and pepper.
- Heat the olive oil in a pot over medium heat. Sauté the onions until softened and starting to brown.
- Stir in the beef broth, seasoned steak, and rosemary. Bring to a low simmer and cook for 15–20 minutes until the flavor concentrates. Stir in the butter, then taste and adjust the seasoning. Reserve the au jus for dipping. (Cook the beef to an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.)
- Preheat the oven broiler on low. Slice open the rolls and place them on a baking sheet. Toast under the broiler until golden brown, watching carefully to avoid burning.
- Using tongs or a slotted spoon, place the beef onto the toasted rolls. Optional: top with cheese and melt under the broiler.
- To make the chia fresca, combine all the ingredients. Stir and let sit for 5 minutes for the chia to bloom.
- Serve the French dip with au jus for dipping, carrots and hummus, and chia fresca.
Nutrition
Calories: 975kcal | Carbohydrates: 77g | Protein: 47g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 1580mg | Potassium: 1132mg | Fiber: 11g | Sugar: 26g | Vitamin A: 22057IU | Vitamin C: 14mg | Calcium: 467mg | Iron: 15mg
French Dip
Ingredients
French Dip
- 8 oz Shaved steak seasoned
- ¼ tsp Salt plus more to taste
- ¼ tsp Black pepper plus more to taste
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion sliced thin
- 1 cup Beef broth
- ¼ tsp Fresh rosemary
- 2 TBSP Butter
- 2 Sub rolls lightly toasted
- 4 slices Swiss cheese optional
Sides
- 2 cups Carrots peeled and cut into sticks
- ½ cup Hummus
Peach Ginger Chia Fresca
- 1 cup Peach juice
- 16 oz Water
- 1 tsp Fresh ginger
- 2 TBSP Maple syrup or honey
- 2 tsp Chia seeds
- Fresh mint leaves for garnish
Instructions
- Prep all ingredients as listed.
- Season the shaved steak with salt and pepper.
- Heat the olive oil in a pot over medium heat. Sauté the onions until softened and starting to brown.
- Stir in the beef broth, seasoned steak, and rosemary. Bring to a low simmer and cook for 15–20 minutes until the flavor concentrates. Stir in the butter, then taste and adjust the seasoning. Reserve the au jus for dipping. (Cook the beef to an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.)
- Preheat the oven broiler on low. Slice open the rolls and place them on a baking sheet. Toast under the broiler until golden brown, watching carefully to avoid burning.
- Using tongs or a slotted spoon, place the beef onto the toasted rolls. Optional: top with cheese and melt under the broiler.
- To make the chia fresca, combine all the ingredients. Stir and let sit for 5 minutes for the chia to bloom.
- Serve the French dip with au jus for dipping, carrots and hummus, and chia fresca.
Nutrition
Calories: 975kcalCarbohydrates: 77gProtein: 47gFat: 55gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.5gCholesterol: 131mgSodium: 1580mgPotassium: 1132mgFiber: 11gSugar: 26gVitamin A: 22057IUVitamin C: 14mgCalcium: 467mgIron: 15mg
Tried this recipe?Let us know how it was!