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.