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Smoky BBQ Beef Sandwich

Smoky BBQ Beef Sandwich

with Sautéed Peppers and 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!

Tags:Eat First
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 Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shaved Beef

2 unit

Burger Bun

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

½ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

10 g

Thyme

190 g

Red Bell Pepper

10 g

Garlic

340 g

Parsnip, fries

113 g

Onion, sliced

2 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 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
Calories776 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate85 g
Sugar24 g
Dietary Fiber13 g
Protein42 g
Cholesterol124 mg
Sodium763 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Garlic Press
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 4 tsp thyme leaves from the stems (double for 4 ppl). On a baking sheet, toss the parsnips and half the thyme leaves with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until the parsnips are golden-brown, 25-30 min.

2

Meanwhile, core and cut the bell pepper(s) 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 leaves and smoked paprika. Cook, stirring occasionally, until the onions soften, 4-5 min. Season with salt and pepper.

3

When veggies are done, transfer to a medium bowl and set aside. 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. 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. Divide the beef on the bottom halves of the buns and top with the pepper-onion mixture. Sprinkle over the cheese.

5

Toast the sandwiches in the centre of the oven, until the top buns are golden-brown and the cheese melts, 2-3 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.