Toasted buns get piled high with Montreal spiced steak strips, onions and garlic aioli. A side of potato wedges makes this diner classic a family favourite. Pass the cherry coke!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Montreal Spice Blend
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut sweet potatoes into 1/2-inch thick wedges. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes cook, thinly slice tomatoes. Peel, then mince or grate garlic. Pat beef dry with paper towels. Toss beef with 1/2 tbsp Montreal Steak Spice (dbl for 4 ppl) and half the garlic in a large bowl.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook stirring occasionally, until softened, 3-4 min. Transfer to a plate and cover to keep warm. Add 1 tbsp oil, then the beef to the same pan. Cook, stirring occasionally, until browned, 4-6 min.** Transfer to the plate with onions. (TIP: Don't overcrowd the pan; cook beef in 2 batches for 4 ppl.)
While beef cooks, mix together mayo and 1/4 tsp garlic (dbl for 4 ppl) (NOTE: Reference Garlic Guide) in a medium bowl. Season with pepper. Set aside. Carefully slice into centre of each roll, parallel to cutting board, leaving 1-inch intact on the other end. Brush cut-side of the rolls with 2 tsp oil. Arrange cut-side up on another baking sheet.
Toast rolls in top of oven, until lightly golden, 3-4 min. (TIP: Keep an eye on them so that they don't burn!) Spread half the garlic aioli on the rolls. Top with beef, onions, tomato slices and spring mix.
Divide the Montreal spiced beef strip hoagie and sweet potato wedges between plates. Serve remaining garlic aioli on the side, for dipping.