French Dip Sandwich

French Dip Sandwich

with Baked Home Fries

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Hellooo French Dip! This classic all American sammie is stuffed with sweet peppers, mushroom and ooey gooey cheese! Served alongside is a delicious sauce, perfect for dipping this French Dip and delicious baked home fries!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

¼ cup

Mozzarella Cheese, shredded


50 g


160 g

Sweet Bell Pepper

460 g

Russet Potato

3 g


227 g

Cremini Mushrooms

1 unit

Beef Broth Concentrate

2 tsp



Not included in your delivery

4 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate85 g
Sugar14 g
Dietary Fiber6 g
Protein45 g
Cholesterol105 mg
Sodium550 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Garlic Press
Large Bowl
Paper Towel
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast fries and toast buns). Start prep when oven comes up to temp! In Step 2, use this garlic guide to determine what garlic level you prefer (dbl all measurements for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Wash and dry all produce.* Cut potatoes into 1/2-inch matchstick fries. On a parchment-lined baking sheet, toss fries with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.


Meanwhile, peel, then mince or grate garlic. Thinly slice mushrooms. Core, then cut peppers into 1/4-inch slices. Peel, then cut shallots into 1/4-inch slices. Pat beef dry with paper towels. In a large bowl, toss beef, shallots and half the garlic. In a small bowl, mix mayo and 1/4 tsp garlic (dbl for 4 ppl). (NOTE: Reference Garlic Guide in Start Strong.) Set aside.


Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then half the beef mixture. Cook, stirring often, until browned and cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and cover with foil to keep warm. Repeat with another 1 tbsp oil and remaining beef mixture.


To the same pan, add 1 tbsp oil (dbl for 4 ppl), then peppers and mushrooms. Season with salt and pepper. Cook, stirring often, until golden, 5-7 min. Transfer to the plate with beef. In another small bowl, whisk 2 tsp cornstarch (dbl for 4 ppl) and 1 cup water (dbl for 4 ppl). To the pan, add cornstarch mixture and broth concentrate(s). Cook, whisking often, until combined, 2-3 min. Season with pepper. Set pan aside, off heat.


Halve buns. To another baking sheet, add buns, cut-side up. Sprinkle cheese over bottom buns. Toast in middle of oven, until cheese melts and top buns are golden-brown, 4-5 min. (TIP: Keep an eye on them so they don't burn!)


To sauce, add any juices from the plate with beef mixture. Whisk together. Spread garlic-mayo over top buns. Divide beef and veggies between bottom buns. Spoon over some sauce and top with top buns. Serve fries alongside with remaining sauce for dipping.