Beef & Mushroom Baguettes with Roasted Carrots & Spicy Ranch
Easy Prep & Cleanup

Beef & Mushroom Baguettes

with Roasted Carrots & Spicy Ranch

30 MIN
2 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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 monterey jack. On the side, ranch dressing mixed with sambal oelek makes an irresistible dipping sauce for roasted carrots.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Beef & Mushroom Baguettes with Roasted Carrots & Spicy Ranch
Title
  • 8 oz Thinly Sliced Beef
  • 1 Small Baguette
  • 2 Scallions
  • ¾ lb Carrots
  • 4 oz Mushrooms
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Ketchup
  • 1 Tbsp Sambal Oelek
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the carrots
1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 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. In a bowl, combine the vinegar, sugar, ketchup, soy glaze, and sliced white bottoms of the scallions. Whisk until the sugar has dissolved.

Cook the beef & mushrooms
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 just 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 cooked beef and mushrooms and half the cheese (you will have extra). Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. 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 up to half the sambal oelek, depending on how spicy you’d like the dish to be (you will have extra). Taste, then season with salt and pepper if desired. Serve the toasted baguettes with the roasted carrots and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Beef & Mushroom Baguettes

Prepare & roast the carrots
1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 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. In a bowl, combine the 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 & mushrooms
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 just 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 half the cheese (you will have extra). Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. 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 up to half the sambal oelek, depending on how spicy you’d like the dish to be (you will have extra). Taste, then season with salt and pepper if desired. Serve the toasted baguettes with the roasted carrots and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!

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