Beef & Cheddar Baguettes with Roasted Squash & Spicy Ranch

Beef & Cheddar Baguettes

with Roasted Squash & Spicy Ranch

35 MIN
$11.44/serving 2 Servings
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  • with White Cheddar Cheese
    includes 2 oz White Cheddar Cheese View recipe
  • with Daiya Dairy-Free Cheddar-Style Cheeze
    includes 1.2 oz Daiya Dairy-Free Cheddar-Style Cheeze (this may not be a dairy-free recipe)
  • with Daiya Dairy-Free Cheddar-Style Cheeze

    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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    • Nutrition
    • Calories
      800 Cals (est.)
    Beef & Cheddar Baguettes with Roasted Squash & Spicy Ranch
    • 10 oz Thinly Sliced Beef
    • 1.2 oz Daiya Dairy-Free Cheddar-Style Cheeze (This May Not Be A Dairy-Free Recipe)
    • 1 Small Baguette
    • 2 Scallions
    • 4 oz Mushrooms
    • 3 Tbsps Ranch Dressing
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Ketchup
    • 1 Tbsp Red Wine Vinegar
    • 2½ Tbsps Vegetable Demi-Glace
    • 1 Tbsp Red Harissa Paste
    • 1 Delicata Squash

    Tips from Home Chefs

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    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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    Prepare & roast the squash
    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 cheeze 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. 

    Prepare the remaining ingredients & make the sauce
    Cook the beef & onions
    3 Cook the beef & onions

    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 cheeze. Toast in the oven 4 to 5 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven. 

    Assemble & toast the baguettes
    Make the spicy ranch & serve your dish
    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! 

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