Cheesy Beef Baguettes with Roasted Carrots & Spicy Ranch
Customer Favorite

Cheesy Beef Baguettes

with Roasted Carrots & Spicy Ranch

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving
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In this dish, toasty baguettes are topped with a savory duo of sliced beef and cremini mushrooms—packed with flavor from our easy take on tangy-sweet steak sauce—plus a layer of melty white cheddar. We’re serving it with a side of creamy ranch dressing mixed with spicy sambal oelek, which makes an irresistible dipping sauce for our roasted carrots.

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ingredients
Cheesy Beef Baguettes with Roasted Carrots & Spicy Ranch
Title
  • 10 oz Thinly Sliced Beef
  • 1 Small Baguette
  • ¾ lb Carrots
  • 4 oz Cremini Mushrooms
  • 2 Scallions
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Ketchup
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Sambal Oelek
tried-and-true
kitchen tools
step-by-step
instructions
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 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 the roasted carrots 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:

While the carrots roast, cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow 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. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is 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 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 & serve your dish:
5 Make the spicy ranch & serve your dish:

While the baguettes toast, in a bowl, combine the ranch dressing and up to half of the sambal oelek, depending on how spicy you’d like the dish to be (you will have extra). 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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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 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 the roasted carrots 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:

While the carrots roast, cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow 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. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is 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 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 & serve your dish:
5 Make the spicy ranch & serve your dish:

While the baguettes toast, in a bowl, combine the ranch dressing and up to half of the sambal oelek, depending on how spicy you’d like the dish to be (you will have extra). 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!