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.