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Beef & Mushroom Baguettes
with Roasted Carrots & Spicy Ranch
30 MIN
2 Servings
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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NutritionPER SERVING
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Calories750 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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¾ lb Carrots
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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 Sambal Oelek
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4 oz Shredded Monterey Jack Cheese
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1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
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.
3
Cook the beef & mushrooms
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan, heat a drizzle 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.
5
Make the spicy ranch & serve your dish
Meanwhile, in a bowl, combine the ranch dressing and up to half the sambal oelek (you will have extra), 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 carrots and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!
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.
3
Cook the beef & mushrooms
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan, heat a drizzle 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.
5
Make the spicy ranch & serve your dish
Meanwhile, in a bowl, combine the ranch dressing and up to half the sambal oelek (you will have extra), 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 carrots and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!
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