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Cheesy Beef Baguettes
with Roasted Carrots & Spicy Ranch
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Time30 min
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Servings2
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NutritionEst. 870 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this dish, toasty baguettes are topped with savory beef and mushrooms packed with flavor from our easy take on tangy-sweet steak sauce. A side of ranch dressing mixed with Calabrian chile paste makes an irresistible dipping sauce for roasted carrots.
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fresh
ingredients
Title
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10 oz Thinly Sliced Beef
- 1 Small Baguette
- ¾ lb Carrots
- 4 oz Cremini Mushrooms
- 2 Scallions
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2 oz Smoked Gouda Or Fontina Cheese
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1½ tsps Calabrian Chile Paste
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3 Tbsps Ranch Dressing
- 2 Tbsps Soy Glaze
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Ketchup
- 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the carrots:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots. Halve crosswise, then quarter lengthwise. Place the carrot pieces on 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 the roasted carrots to a plate. Wipe off the sheet pan.
2
Prepare the remaining ingredients & make the sauce:
While the carrots roast, cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the baguette. Grate the cheese on the large side of a box grater. 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:
While the carrots continue to roast, pat the beef 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 and cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is cooked through. Turn off the heat. Season with salt and pepper to taste.
4
Assemble & toast the baguettes:
Place the halved baguette on the same sheet pan, cut side up. Drizzle with olive oil. Evenly top with the cooked beef, mushrooms, and sauce 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.
5
Make the spicy ranch sauce & serve your dish:
While the baguettes toast, 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. Serve the toasted baguettes with the roasted carrots and spicy ranch sauce 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, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots. Halve crosswise, then quarter lengthwise. Place the carrot pieces on 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 the roasted carrots to a plate. Wipe off the sheet pan.
2
Prepare the remaining ingredients & make the sauce:
While the carrots roast, cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the baguette. Grate the cheese on the large side of a box grater. 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:
While the carrots continue to roast, pat the beef 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 and cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is cooked through. Turn off the heat. Season with salt and pepper to taste.
4
Assemble & toast the baguettes:
Place the halved baguette on the same sheet pan, cut side up. Drizzle with olive oil. Evenly top with the cooked beef, mushrooms, and sauce 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.
5
Make the spicy ranch sauce & serve your dish:
While the baguettes toast, 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. Serve the toasted baguettes with the roasted carrots and spicy ranch sauce on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!
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