Smoky BBQ Beef Sandwich

Smoky BBQ Beef Sandwich

with Sautéed Peppers and Onions and Roasted Parsnip Fries

Read more

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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Shaved Beef

2 unit

Burger Bun

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

½ cup

Monterey Jack Cheese, shredded


10 g


190 g

Red Bell Pepper

10 g


340 g

Parsnip, fries

113 g

Onion, sliced

2 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tsp

Smoked Paprika


Not included in your delivery

Salt and Pepper*


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
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Garlic Press
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.


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!)


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