French Dip Sandwich
with Baked Home Fries
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.
Ingredients
285 g
Beef Strips
2 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
¼ cup
Mozzarella Cheese, shredded
(Contains Milk)
50 g
Shallot
160 g
Sweet Bell Pepper
460 g
Russet Potato
3 g
Garlic
227 g
Cremini Mushrooms
1 unit
Beef Broth Concentrate
2 tsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
