French Dip Sandwich
with Baked Home Fries
Hellooo French Dip! This classic all American sammie is stuffed with peppers, mushroom and ooey gooey cheese!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Beef Strips
4 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
100 g
Shallot
160 g
Sweet Bell Pepper
690 g
Russet Potato
6 g
Garlic
227 g
Cremini Mushrooms
2 unit
Beef Broth Concentrate
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. In Step 2, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild,1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch matchstick fries. Toss fries with 2 tbsp oil over two baking sheets (1 tbsp oil per sheet). Season with salt and pepper. Roast side-by-side, in the middle of the oven, until golden-brown, 25-28 min.
While fries roast, thinly slice mushrooms. Core, then cut peppers into 1/4-inch slices. Peel, then cut shallots into 1/4-inch slices. Peel, then mince or grate garlic Pat beef dry with paper towels. Toss beef, shallots and half the garlic in a large bowl. Mix together mayo and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide in Start Strong.) Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then half the beef mixture. Cook, stirring often, until browned and cooked through, 4-6 min. Transfer to a plate and cover with foil to keep warm. Repeat with another 1 tbsp oil and remaining beef mixture.
Add 1 tbsp oil to the same pan, then peppers and mushrooms. Season with salt and pepper. Cook, stirring often, until golden, 5-7 min. Transfer to the plate with beef. Whisk together cornstarch and 2 cups water in another small bowl. Add cornstarch mixture and broth concentrates to the pan. Cook, whisking often, until combined, 2-3 min. Season with pepper. Set pan aside, off heat.
When fries are golden-brown, transfer all to one baking sheet. Halve buns and arrange them on the now empty baking sheet, 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!)
Add any juices from the plate with beef mixture to the sauce. 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.
