Cheesy Beef Baguettes with Roasted Carrots & Spicy Ranch

Cheesy Beef Baguettes

with Roasted Carrots & Spicy Ranch

30 MIN
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Cheesy Beef Baguettes with Roasted Carrots & Spicy Ranch
Title
time-saving
tips & techniques
Ketchup
Baguette
How To: Chop Scallions
Cremini Mushrooms
Soy Glaze
How To: Safely Cut Round Vegetables
Scallions
Light Brown Sugar
Carrots
How To: Hold a Chef's Knife
Red Wine Vinegar
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, 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.

Prepare the remaining ingredients & make the sauce:
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.

Cook the beef & mushrooms:
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.

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. 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.

Make the spicy ranch sauce & serve your dish:
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! 

Tips from Home Chefs

Cheesy Beef Baguettes

Prepare & roast the carrots:
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.

Prepare the remaining ingredients & make the sauce:
Cook the beef & mushrooms:
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.

Assemble & toast the baguettes:
Make the spicy ranch sauce & serve your dish:
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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