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 Sub rolls lightly toasted
- 4 slices Provolone cheese optional
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- 1/2 cup Hummus
- 2 Pickle spears
Sparkling Chia Fresca
- 1/2 cup Lemon juice fresh-squeezed
- 2 TBSP Maple syrup or honey
- 1/2 tsp Chia seeds
- pinch Salt
- 16 oz Sparkling water
- 2 sprigs Fresh mint for garnish
Instructions
- Prepare the ingredients as described above.
- Season the shaved steak with salt and black 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 cook until browned well. Set aside.
- Add the beef broth and rosemary to a pot. Bring to a simmer and cook for 15–20 minutes to allow the flavors to develop. Stir in the butter and adjust the seasoning if needed.
- 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 provolone cheese and melt under the oven broiler.
- Serve with the reserved au jus on the side for dipping.
- To prepare the Sparkling Chia Fresca: combine all ingredients together. Let sit for 5 minutes for the chia to bloom.
- Serve the French dip with carrots, hummus, pickle spears, and sparkling chia fresca.
Nutrition
Calories: 954kcal | Carbohydrates: 75g | Protein: 46g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 2311mg | Potassium: 1079mg | Fiber: 9g | Sugar: 25g | Vitamin A: 11538IU | Vitamin C: 35mg | Calcium: 455mg | Iron: 15mg
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 Sub rolls lightly toasted
- 4 slices Provolone cheese optional
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- 1/2 cup Hummus
- 2 Pickle spears
Sparkling Chia Fresca
- 1/2 cup Lemon juice fresh-squeezed
- 2 TBSP Maple syrup or honey
- 1/2 tsp Chia seeds
- pinch Salt
- 16 oz Sparkling water
- 2 sprigs Fresh mint for garnish
Instructions
- Prepare the ingredients as described above.
- Season the shaved steak with salt and black 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 cook until browned well. Set aside.
- Add the beef broth and rosemary to a pot. Bring to a simmer and cook for 15–20 minutes to allow the flavors to develop. Stir in the butter and adjust the seasoning if needed.
- 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 provolone cheese and melt under the oven broiler.
- Serve with the reserved au jus on the side for dipping.
- To prepare the Sparkling Chia Fresca: combine all ingredients together. Let sit for 5 minutes for the chia to bloom.
- Serve the French dip with carrots, hummus, pickle spears, and sparkling chia fresca.
Nutrition
Calories: 954kcalCarbohydrates: 75gProtein: 46gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.5gCholesterol: 125mgSodium: 2311mgPotassium: 1079mgFiber: 9gSugar: 25gVitamin A: 11538IUVitamin C: 35mgCalcium: 455mgIron: 15mg
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