Beef & Mushroom Baguettes
with Smoky Roasted Carrots
Ingredients
- 10 oz Thinly Sliced Beef (Swapped for 2 Flank Steaks)
- 4 oz Mushrooms
- 2 Tbsps Soy Glaze
- 2 Scallions
- 1 Tbsp Ketchup
- 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
- 1 Tbsp Light Brown Sugar
- 1 Small Baguette
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Smoky Spice Blend
- 3/4 lb Carrots
From your pantry:
Instructions
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Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Transfer to a plate and cover with foil to keep warm. Carefully wipe off the sheet pan.
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Prepare the remaining ingredients & make the sauce
Meanwhile, cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the baguette. In a bowl, combine the vinegar, sugar, ketchup, soy glaze, and sliced white bottoms of the scallions. Whisk until the sugar has dissolved.
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Cook the beef & mushrooms
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
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Make the baguettes & serve your dish
Place the halved baguettes on the same sheet pan, cut side up. Drizzle with olive oil, then evenly top with the cooked beef and mushrooms and cheddar and monterey jack. Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. Remove from the oven. Serve the baguettes with the roasted carrots on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!
Protein Variations
Flank Steaks
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Additional Step if you choose Flank Steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; thinly slice crosswise against the grain.
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Customized Step 3 if you chose Flank Steaks
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
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Customized Step 4 if you chose Flank Steaks
Place the halved baguette on the same sheet pan, cut side up. Drizzle with olive oil, then evenly top with the sliced steaks, cooked mushrooms (including any sauce from the pan), and cheddar and monterey jack. Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. Remove from the oven. Serve the baguettes with the roasted carrots on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!
Contains: Wheat, Milk, Soy, Sesame
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