Beef & Mushroom Baguettes with Roasted Carrots & Spicy Ranch

Beef & Mushroom Baguettes

with Roasted Carrots & Spicy Ranch

30 MIN
2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
  • with Thinly Sliced Beef

    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 monterey jack. A side of 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
    • 10 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
    • 1 Tbsp Verjus Rouge
    • 4 oz Shredded Monterey Jack Cheese
    time-saving
    tips & techniques
    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 verjus, 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, mushrooms, and sauce and half the cheese (you will have extra). 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 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!

    Tips from Home Chefs

    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 verjus, 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, mushrooms, and sauce and half the cheese (you will have extra). 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 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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