Beef Dip Sandwich with Sautéed Veggies & Oven-Baked Fries
2 servings
Steak, peppers and mushrooms piled on toasted cheesy buns, with a warm beef-style dipping sauce and baked fries.
| prepPreheat oven to 450°F / 230°C | |||
| 1 medium yellow potato, cut into 1/4-inch strips | Roast fries 450°F / 230°C, 15-20 min | Assemble sandwiches, serve with fries | |
| extra virgin olive oil (for the fries) | |||
| salt (for the fries) | |||
| 1/2 medium yellow onion, thinly sliced | Toss onion, garlic & steak with salt | Sear steak mixture 4-6 min | |
| 1 clove garlic, minced | |||
| 340 g striploin steak, thinly sliced | |||
| salt (for the steak) | |||
| extra virgin olive oil (for the steak) | |||
| extra virgin olive oil (for the veggies) | Brown peppers & mushrooms 5-7 min | ||
| 1/2 red bell pepper, thinly sliced | |||
| 110 g cremini mushrooms, thinly sliced | |||
| cornstarch | Whisk broth & cornstarch slurry | ||
| chicken or vegetable broth, 236 ml total (part for the slurry) | |||
| additional broth (for the sauce) | Simmer sauce, whisking 2-3 min | ||
| Worcestershire sauce | |||
| black pepper | |||
| 1/8 block / 227 g mozzarella cheese, sliced | Toast buns with cheese 2-3 min | ||
| 2 whole grain buns or rolls, split | |||
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