Beef & Cheddar Baguettes with Roasted Sweet Potatoes & Spicy Ranch

Beef & Cheddar Baguettes

with Roasted Sweet Potatoes & Spicy Ranch

35 MIN
2 Servings
$11.94/SERVING
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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
    PER SERVING
  • Calories
    980 Cals (est.)
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fresh
ingredients
Beef & Cheddar Baguettes with Roasted Sweet Potatoes & Spicy Ranch
Title
  • 2 Beyond Burger ™ Plant-Based Patties
  • 1 Small Baguette
  • 2 Scallions
  • 4 oz Mushrooms
  • 1 lb Sweet Potato
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Ketchup
  • 1 Tbsp Red Wine Vinegar
  • 2 oz White Cheddar Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Vegetable Demi-Glace
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 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. 

Prepare the remaining ingredients & make the sauce
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. 

Make the filling
3 Make the filling

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; season with salt and pepper. Cook, stirring frequently and breaking the patties apart with a spoon, 1 to 2 minutes or until lightly browned and the patties are crumbled. Add the 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); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is  thickened and the Beyond Burger™ is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & toast the baguettes
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 filling 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.

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 chile 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 sweet potatoes and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

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Beef & Cheddar Baguettes

Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 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. 

Prepare the remaining ingredients & make the sauce
Make the filling
3 Make the filling

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; season with salt and pepper. Cook, stirring frequently and breaking the patties apart with a spoon, 1 to 2 minutes or until lightly browned and the patties are crumbled. Add the 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); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is  thickened and the Beyond Burger™ 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 filling 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.

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 chile 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 sweet potatoes and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!