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Beef & Cheddar Baguettes
with Roasted Squash & Spicy Ranch
35 MIN
2 Servings
From the Test Kitchen
In this dish, toasty baguettes are topped with a savory duo of sliced beef and mushrooms—packed with flavor from our easy take on tangy-sweet steak sauce—plus a layer of melty white cheddar.
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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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10 oz Thinly Sliced Beef
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1 Small Baguette
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2 Scallions
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4 oz Mushrooms
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3 Tbsps Ranch Dressing
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2 Tbsps Soy Glaze
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1 Tbsp Light Brown Sugar
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1 Tbsp Ketchup
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1 Tbsp Red Wine Vinegar
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2 oz White Cheddar Cheese
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2½ Tbsps Vegetable Demi-Glace
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1 Tbsp Red Harissa Paste
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1 Delicata Squash
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the squash
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 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.
2
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. Grate the cheese on the large side of a box grater. In a bowl, combine the demi-glace, vinegar, sugar, ketchup, soy glaze, and sliced white bottoms of the scallions. Whisk until the sugar has dissolved.
3
Cook the beef & mushrooms
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan, heat 2 teaspoons 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 cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Assemble & toast the baguettes
Place the halved baguette on the same sheet pan, cut side up. Drizzle with olive oil, then evenly top with the cooked beef and mushrooms and grated cheese. Toast in the oven 4 to 5 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven.
5
Make the spicy ranch & serve your dish
Meanwhile, in a bowl, combine the ranch dressing and as much of the harissa paste as you'd like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the toasted baguettes with the roasted squash and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!
1
Prepare & roast the squash
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 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.
2
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. Grate the cheese on the large side of a box grater. In a bowl, combine the demi-glace, vinegar, sugar, ketchup, soy glaze, and sliced white bottoms of the scallions. Whisk until the sugar has dissolved.
3
Cook the beef & mushrooms
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan, heat 2 teaspoons 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 cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Assemble & toast the baguettes
Place the halved baguette on the same sheet pan, cut side up. Drizzle with olive oil, then evenly top with the cooked beef and mushrooms and grated cheese. Toast in the oven 4 to 5 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven.
5
Make the spicy ranch & serve your dish
Meanwhile, in a bowl, combine the ranch dressing and as much of the harissa paste as you'd like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the toasted baguettes with the roasted squash and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs