Ingredients
- 10 oz Shaved steak
- 1/4 tsp Salt plus more to taste
- 1/4 tsp Black pepper plus more to taste
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion sliced thin
- 1 cups Beef broth
- 1/4 tsp Fresh rosemary
- 2 TBSP Butter
- 1 cup Carrot peeled and cut into 3 inch long sticks
- 2 Long rolls lightly toasted
- 4 slices Provolone cheese optional
- 4 TBSP Ranch dressing
Lemonade
- 24 oz Lemonade cold
Instructions
- Season the beef with salt and pepper.
- Heat the oil in a pot on medium heat. Saute until the onions soften and start to brown. Then stir in the broth, beef, and rosemary. Bring to a low simmer until the flavor concentrates, about 15 to 20 minutes. Then add in the butter. Taste and season with salt and pepper to taste.
- Prep the carrots.
- Preheat the oven broiler on low. Slice open the rolls and place them on a baking sheet. Toast the bread under the broiler until golden brown (keep a close eye on the bread so that it doesn't burn).
- Using tongs or a slotted spoon, place the beef on the roll. Optional: place the cheese over the beef and melt under the broiler.
- Serve the sandwich with a side of au jus for dipping. Enjoy carrot sticks with ranch and lemonade.
Nutrition
Calories: 781kcal | Carbohydrates: 40g | Protein: 36g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1537mg | Potassium: 887mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11084IU | Vitamin C: 25mg | Calcium: 133mg | Iron: 5mg

French Dip
Ingredients
- 10 oz Shaved steak
- 1/4 tsp Salt plus more to taste
- 1/4 tsp Black pepper plus more to taste
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion sliced thin
- 1 cups Beef broth
- 1/4 tsp Fresh rosemary
- 2 TBSP Butter
- 1 cup Carrot peeled and cut into 3 inch long sticks
- 2 Long rolls lightly toasted
- 4 slices Provolone cheese optional
- 4 TBSP Ranch dressing
Lemonade
- 24 oz Lemonade cold
Instructions
- Season the beef with salt and pepper.
- Heat the oil in a pot on medium heat. Saute until the onions soften and start to brown. Then stir in the broth, beef, and rosemary. Bring to a low simmer until the flavor concentrates, about 15 to 20 minutes. Then add in the butter. Taste and season with salt and pepper to taste.
- Prep the carrots.
- Preheat the oven broiler on low. Slice open the rolls and place them on a baking sheet. Toast the bread under the broiler until golden brown (keep a close eye on the bread so that it doesn't burn).
- Using tongs or a slotted spoon, place the beef on the roll. Optional: place the cheese over the beef and melt under the broiler.
- Serve the sandwich with a side of au jus for dipping. Enjoy carrot sticks with ranch and lemonade.
Nutrition
Calories: 781kcalCarbohydrates: 40gProtein: 36gFat: 54gSaturated Fat: 20gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 0.5gCholesterol: 124mgSodium: 1537mgPotassium: 887mgFiber: 5gSugar: 9gVitamin A: 11084IUVitamin C: 25mgCalcium: 133mgIron: 5mg
Tried this recipe?Let us know how it was!