Smoky BBQ Beef Sandwich
with Sautéed Peppers and Onions and Roasted Parsnip Fries
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shaved Beef
2 unit
Burger Bun
(Contains Egg, Gluten, Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
10 g
Thyme
190 g
Red Bell Pepper
10 g
Garlic
340 g
Parsnip, fries
113 g
Onion, sliced
2 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
1 tsp
Smoked Paprika
(Contains Soy)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
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.
