Ingredients
French Dip
- 8 oz Shaved steak
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion sliced thin
- 1 cup Beef broth
- 1/4 tsp Fresh rosemary
- 2 TBSP Butter
- 2 Long rolls lightly toasted
- 4 slices Provolone cheese optional
- 2 Pickle spears
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- 1/2 cup Hummus
Homemade Lemonade
- 1 cup Lemon juice
- 16 oz Water
- 2 TBSP Sugar (adjust to taste)
- Ice cubes
Instructions
- Season the shaved steak with salt and pepper.
- Heat the olive oil in a pan over medium heat. Add the sliced onions and sauté until softened and beginning to brown. Add the shaved steak and brown well. Set aside.
- Add the beef broth and rosemary to a pot. Bring the mixture to a simmer and cook for 15–20 minutes to allow the flavors to develop. Stir in the butter and taste. Adjust the salt and pepper if desired.
- Preheat the oven broiler to low. Slice the rolls open and place them on a baking sheet. Toast under the broiler until golden brown, watching closely to prevent burning.
- Using tongs or a slotted spoon, dip the beef into the au jus then portion onto the toasted rolls.
- Optional: top with cheese and melt under the oven broiler.
- Serve with the reserved au jus on the side for dipping.
- In a pitcher, mix together the lemon juice, water, and sugar. Stir until the sugar dissolves completely. Serve over ice if desired.
- Serve the French dip sandwiches with carrots and hummus, pickle spears, and glasses of homemade lemonade.
Nutrition
Calories: 901kcal | Carbohydrates: 67g | Protein: 45g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 2228mg | Potassium: 1138mg | Fiber: 9g | Sugar: 23g | Vitamin A: 11541IU | Vitamin C: 58mg | Calcium: 459mg | Iron: 6mg
French Dip
Ingredients
French Dip
- 8 oz Shaved steak
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion sliced thin
- 1 cup Beef broth
- 1/4 tsp Fresh rosemary
- 2 TBSP Butter
- 2 Long rolls lightly toasted
- 4 slices Provolone cheese optional
- 2 Pickle spears
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- 1/2 cup Hummus
Homemade Lemonade
- 1 cup Lemon juice
- 16 oz Water
- 2 TBSP Sugar (adjust to taste)
- Ice cubes
Instructions
- Season the shaved steak with salt and pepper.
- Heat the olive oil in a pan over medium heat. Add the sliced onions and sauté until softened and beginning to brown. Add the shaved steak and brown well. Set aside.
- Add the beef broth and rosemary to a pot. Bring the mixture to a simmer and cook for 15–20 minutes to allow the flavors to develop. Stir in the butter and taste. Adjust the salt and pepper if desired.
- Preheat the oven broiler to low. Slice the rolls open and place them on a baking sheet. Toast under the broiler until golden brown, watching closely to prevent burning.
- Using tongs or a slotted spoon, dip the beef into the au jus then portion onto the toasted rolls.
- Optional: top with cheese and melt under the oven broiler.
- Serve with the reserved au jus on the side for dipping.
- In a pitcher, mix together the lemon juice, water, and sugar. Stir until the sugar dissolves completely. Serve over ice if desired.
- Serve the French dip sandwiches with carrots and hummus, pickle spears, and glasses of homemade lemonade.
Nutrition
Calories: 901kcalCarbohydrates: 67gProtein: 45gFat: 53gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.5gCholesterol: 125mgSodium: 2228mgPotassium: 1138mgFiber: 9gSugar: 23gVitamin A: 11541IUVitamin C: 58mgCalcium: 459mgIron: 6mg
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