Recipes · American · Burgers and Sandwiches
French Dip Sandwich
One serving has 553 kcal and 50 g protein, and at least a fifth of a woman's daily need of cobalamin (113%), selenium (110%), niacin (106%), zinc (86%), pyridoxine (82%) and phosphorus (76%). Ready in 65 minutes.
- Preparation: 15 min
- Cooking: 50 min
- Makes: 1 serving (436 g)
- Difficulty: Medium
- Diets: High protein
- Contains: beef, celery, dairy, gluten
Ingredients
- 90 g Bread, French (baguette)
- 140 g Beef top round, raw
- 150 g Beef broth
- 5 g Butter, unsalted
- 30 g Onions, raw
- 20 g Provolone cheese
- 0.3 g Salt
- 0.2 g Black pepper
Method
- Season the beef top round with the salt and pepper and roast at 200°C (400°F) until a thermometer reads 60°C (140°F) for medium-rare, about 30-35 minutes; rest for 10 minutes, then slice thinly against the grain.
- Caramelize the sliced onion in a little of the butter over medium-low heat for 15-20 minutes until deep golden.
- Warm the beef broth in a small pot to make the jus.
- Split the baguette, spread with the remaining butter, and warm briefly in the oven.
- Pile the beef and caramelized onion onto the bread, top with the provolone, and melt briefly under a broiler.
- Serve with a cup of the hot jus alongside for dipping.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 553 kcal | 26% |
| Carbohydrates | 50.1 g | |
| Water | 313 mL | |
| Fiber | 2.5 g | 9% |
| Protein | 49.7 g | 104% |
| Tryptophan | 0.44 g | |
| Threonine | 1.8 g | |
| Isoleucine | 1.8 g | |
| Leucine | 3.3 g | |
| Lysine | 3.6 g | |
| Methionine | 1 g | |
| Cystine | 0.36 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.5 g | |
| Valine | 2 g | |
| Histidine | 1.4 g | |
| Fat | 17.3 g | |
| Monounsaturated | 5.6 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.2 g | |
| Saturated | 8.7 g | |
| Trans-Fats | 0.26 g | |
| Cholesterol | 111 mg | |
| Calcium | 234 mg | 23% |
| Copper | 0.22 mg | 24% |
| Iron | 7.3 mg | 40% |
| Magnesium | 57.6 mg | 19% |
| Manganese | 0.61 mg | 34% |
| Phosphorus | 530 mg | 76% |
| Potassium | 690 mg | 15% |
| Selenium | 60.4 µg | 110% |
| Sodium | 1,442 mg | |
| Zinc | 6.9 mg | 86% |
| Thiamin (vitamin B1) | 0.75 mg | 68% |
| Riboflavin (vitamin B2) | 0.81 mg | 74% |
| Niacin (vitamin B3) | 14.8 mg | 106% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 21% |
| Pyridoxine (vitamin B6) | 1.1 mg | 82% |
| Folate (vitamin B9) | 127 µg | 32% |
| Cobalamin (vitamin B12) | 2.7 µg | 113% |
| Choline | 108 mg | 26% |
| Vitamin A | 85.7 µg | 12% |
| Vitamin C | 2.2 mg | 3% |
| Vitamin D (D2 + D3) | 5.4 IU | 1% |
| Vitamin E | 0.7 mg | 5% |
| Vitamin K | 4 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
4.3 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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