Name: Beef Dip Sandwich with Sautéed Veggies & Oven-Baked Fries
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 709 ml chicken or vegetable broth; 0.34 kg cremini mushrooms; 3 cloves garlic; 0.375 (227 g) block mozzarella cheese; 1 ½ red bell peppers; 1.02 kg striploin (New York strip) steak; 6 whole grain buns or rolls; 1 ½ medium yellow onions; 3 medium yellow potatoes; black pepper; cornstarch; extra virgin olive oil; salt; Worcestershire sauce

Beef Dip Sandwich with Sautéed Veggies & Oven-Baked FriesBeef Dip Sandwich with Sautéed Veggies & Oven-Baked Fries — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

709 ml chicken or vegetable broth

0.34 kg cremini mushrooms

3 cloves garlic

0.375 (227 g) block mozzarella cheese

1 ½ red bell peppers

1.02 kg striploin (New York strip) steak

6 whole grain buns or rolls

1 ½ medium yellow onions

3 medium yellow potatoes

black pepper

cornstarch

extra virgin olive oil

salt

Worcestershire sauce

Instructions

Preheat oven to 230°C (450°F).

Wash, peel, and slice potatoes into ¼-inch thick strips. Place on a large baking sheet and toss with oil and salt.

Spread potatoes out in a single layer and place in the oven (it doesn't have to be fully heated). Roast until golden brown, tossing once halfway through, 15-20 minutes.

Meanwhile, peel and thinly slice onions. Peel and mince garlic. Transfer both to a large bowl.

Preheat a large skillet over medium-high heat.

Thinly slice steak against the grain. Add steak and salt to the bowl with the onion and toss to combine.

When the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak mixture and cook, stirring often, until steak is browned and cooked to desired doneness, 5-7 minutes.

Meanwhile, wash and dry bell peppers and mushrooms. On a clean cutting board, thinly slice the mushrooms and peppers.

When the steak is done, transfer to a large bowl and cover with aluminum foil. Return skillet to medium heat; add oil, peppers, and mushrooms. Cook, stirring often, until veggies are browned, 6-8 minutes. Add veggies to the bowl with the steak.

In a small bowl, make a slurry by whisking broth with cornstarch until smooth.

Return skillet to medium-high heat; add the cornstarch slurry, additional broth, Worcestershire sauce, pepper, and any juices from the bowl with the steak. Cook, whisking constantly, until slightly thickened, 2-3 minutes.

Slice cheese.

Split buns in half and place on a baking sheet pan, cut-side facing up. Layer cheese over bottom buns. Place in the oven and toast until bread is golden brown, and cheese is melted, 2-3 minutes.

Divide steak and veggies between bottom buns, drizzle with warm sauce and top with the other half of the bun. Serve with fries and remaining sauce on the side for dipping. Enjoy!

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