Cheesy Beef & Mushroom Baguettes with Spiced Roasted Carrots
45g of Protein

Cheesy Beef & Mushroom Baguettes

with Spiced Roasted Carrots

35 MIN
2 Servings
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Available Options

  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks 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 cheese curds. Carrots coated in our weeknight hero spice blend before roasting make for a flavorful, hearty side.

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    Dietary Information

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    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    Please 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.

    fresh
    ingredients
    Cheesy Beef & Mushroom Baguettes with Spiced Roasted Carrots
    Title
    • 10 oz Thinly Sliced Beef
    • 1 Small Baguettes
    • 4 oz Mushrooms
    • 12 oz Carrots
    • 2 Scallions
    • 2 oz Cheddar Cheese Curds
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Ketchup
    • 1 Tbsp Red Wine Vinegar
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    Cheesy Beef & Mushroom Baguettes

    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 the spice blend; 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, ketchup, soy glaze, and sliced white bottoms of the scallions.

    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 curds. 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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