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Smoky BBQ Beef on a Bun

Smoky BBQ Beef on a Bun

with Sautéed Onions and Potato Wedges

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BBQ sauce, tender beef, montery jack cheese and onions come together for the ultimate beef sammie! Oh and did we mention the potato wedges? This 30 minute dinner will be on the table in no time!

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

Yellow Potato

227 g

Onion, sliced

4 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

2 tsp

Smoked Paprika

(ContainsSoy/Soja)

Not included in your delivery

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories855 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber9 g
Protein41 g
Cholesterol132 mg
Sodium779 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Garlic Press
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potato wedges and toast the sandwiches). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Strip 1 tbsp thyme leaves from stems. Cut larger beef pieces in half (approx. 2-3-inch wide). Cut potatoes into 1/2-inch wedges. On a parchment-lined baking sheet, toss potatoes with half the thyme and drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping potatoes over halfway through cooking, until golden-brown, 25-28 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, 2 tsp smoked paprika and remaining thyme. Cook, stirring occasionally, until the onions soften, 4-5 min. Season with salt and pepper.

3

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