French Dip Sandwich
with Baked Home Fries
Hellooo French Dip! This classic all American sammie is stuffed with peppers, mushroom and ooey gooey cheese!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Beef Strips
4 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
100 g
Shallot
160 g
Sweet Bell Pepper
690 g
Russet Potato
6 g
Garlic
227 g
Cremini Mushrooms
2 unit
Beef Broth Concentrate
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. In Step 2, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild,1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch matchstick fries. Toss fries with 2 tbsp oil over two baking sheets (1 tbsp oil per sheet). Season with salt and pepper. Roast side-by-side, in the middle of the oven, until golden-brown, 25-28 min.
While fries roast, thinly slice mushrooms. Core, then cut peppers into 1/4-inch slices. Peel, then cut shallots into 1/4-inch slices. Peel, then mince or grate garlic Pat beef dry with paper towels. Toss beef, shallots and half the garlic in a large bowl. Mix together mayo and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide in Start Strong.) Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then half the beef mixture. Cook, stirring often, until browned and cooked through, 4-6 min. Transfer to a plate and cover with foil to keep warm. Repeat with another 1 tbsp oil and remaining beef mixture.
Add 1 tbsp oil to the same pan, then peppers and mushrooms. Season with salt and pepper. Cook, stirring often, until golden, 5-7 min. Transfer to the plate with beef. Whisk together cornstarch and 2 cups water in another small bowl. Add cornstarch mixture and broth concentrates to the pan. Cook, whisking often, until combined, 2-3 min. Season with pepper. Set pan aside, off heat.
When fries are golden-brown, transfer all to one baking sheet. Halve buns and arrange them on the now empty baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast, in middle of oven, until cheese melts and top buns are golden-brown, 4-5 min. (TIP: Keep an eye on them so they don't burn!)
Add any juices from the plate with beef mixture to the sauce. Whisk together. Spread garlic-mayo over top buns. Divide beef and veggies between bottom buns. Spoon over some sauce and top with top buns. Serve fries alongside with remaining sauce for dipping.
