Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
Get PlansPlease 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.
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.
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.
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.
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.
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