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Smoky BBQ Beef on a Bun

Smoky BBQ Beef on a Bun

with Sautéed Onions and Roasted Parsnip Fries

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A saucy steak sandwich is such a dreamy dish. We guarantee you'll love the blend of smoky-sweet flavours and the juicy steak and soft bun accompanied by the earth parsnip fries; a real treat!

Allergens:Egg/OeufWheat/BléMilk/LaitSulphites/SulfiteMustard/MoutardeSoy/Soja

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shaved Beef

4 unit

Burger Bun

(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)

1 cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

10 g

Thyme

380 g

Red Bell Pepper

20 g

Garlic

680 g

Parsnip, fries

227 g

Onion, sliced

4 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

2 tsp

Smoked Paprika

(ContainsSoy/Soja)

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories866 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate84 g
Sugar21 g
Dietary Fiber13 g
Protein40 g
Cholesterol132 mg
Sodium786 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Garlic Press
Large Non-Stick Pan
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the parsnips and toast the sandwiches). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Strip 1 tbsp thyme leaves from the stems. Cut larger beef pieces in half (approx. 2-3-inch wide). On a baking sheet, toss the parsnips and half the thyme leaves with a drizzle of oil. Arrange the parsnips in a single layer. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until the parsnips are golden, 25-30 min.

2

Meanwhile, core, then cut the bell peppers into 1/4-inch thin strips. Mince or grate the garlic. Heat a large non- stick pan over medium-high heat. Add a drizzle of oil, then the peppers, garlic, onions, remaining thyme and smoked paprika. Cook, stirring occasionally, until the onions so en, 4-5 min. Season with salt and pepper.

3

When veggies are done, transfer mixture to a medium bowl and set aside. Carefully wipe the pan clean. Season the shaved beef with salt and pepper. Add another drizzle of oil to the same pan, then half the shaved beef. Cook until golden-brown, 1-2 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Transfer to a large bowl and repeat with the remaining beef.

4

Add the BBQ sauce to the bowl with the beef and toss to coat. Halve the buns, then arrange them cut-side up on another baking sheet. Top the bottom halves of the buns with the beef and the pepper-onion mixture. Sprinkle over the cheese.

5

Toast the sandwiches in the centre of the oven until the top buns are toasted and the cheese melts, 3-4 min. (TIP: Keep your eye on them so they don’t burn!)

6

Top the beef sandwiches with the top halves of the buns and divide between plates. Serve the parsnips on the side.