Beef & Mushroom Baguettes with Smoky Roasted Carrots
Make It Vegetarian

Beef & Mushroom Baguettes

with Smoky Roasted Carrots

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
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Wellness Grain
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Pescatarian
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • Make it Vegetarian
    remove Chicken. Add 1 Avocado & 2 Pasture-Raised Eggs 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 cheddar and monterey jack. Carrots coated in our smoky spice blend before roasting make for a flavorful, hearty side.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    fresh
    ingredients
    Beef & Mushroom Baguettes with Smoky Roasted Carrots
    Title
    • 10 oz Thinly Sliced Beef
    • 2 Scallions
    • 1 Small Baguette
    • ¾ lb Carrots
    • 4 oz Mushrooms
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Ketchup
    • 1 Tbsp Red Wine Vinegar
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    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, pepper, and enough of the spice blend to coat (you may have extra); 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 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.

    Make the baguettes & serve your dish
    4 Make the baguettes & serve your dish

    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 cheese. Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. Remove from the oven. Serve the baguettes with the roasted carrots 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, pepper, and enough of the spice blend to coat (you may have extra); 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 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 Make the baguettes & serve your dish

    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 cheese. Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. Remove from the oven. Serve the baguettes with the roasted carrots on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!

    Make the baguettes & serve your dish
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