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Cheesy Italian Beef Tartines
with Romaine & Radish Salad
35 MIN
2 Servings
From the Test Kitchen
For these hearty open-faced sandwiches, you’ll toast baguette until golden brown and crispy, then rub each half with a garlic clove for a hint of punchy flavor that perfectly complements a topping of saucy beef and sweet peppers. For a refreshing accompaniment, we’re serving it with a simple side salad of crisp romaine, radishes, and sunflower seeds tossed with a simple Italian vinaigrette.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories550 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
Title
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10 oz Thinly Sliced Beef
- 1 Small Baguette
- 1 8-Ounce Can Tomato Sauce
- 4 oz Sweet Peppers
- 3 oz Radishes
- 1 Red Onion
- 1 clove Garlic
- 1 Romaine Lettuce Heart
-
0.7 oz Grana Padano Cheese
- 1 Tbsp Red Wine Vinegar
- 2 Tbsps Roasted Sunflower Seeds
- ¼ tsp Crushed Red Pepper Flakes
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve the baguette. Peel 1 clove of garlic. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Grate the cheese on the small side of a box grater. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl.
2
Toast the baguette:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the baguette, cut side down. Toast 4 to 5 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned. Transfer to a work surface. Carefully rub the cut sides with the peeled garlic clove, then discard the clove. Season with salt and pepper. Wipe out the pan.
3
Make the dressing:
Meanwhile, in a bowl, whisk together the vinegar, half the Italian seasoning, 1 1/2 teaspoons of olive oil, and up to half the red pepper flakes, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Cook the beef & vegetables:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter), remaining Italian seasoning, and as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until coated and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
Assemble the tartines using the toasted baguette, cooked beef and vegetables, and grated cheese. To the bowl of prepared lettuce and radishes, add the sunflower seeds and dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the beef tartines with the salad. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve the baguette. Peel 1 clove of garlic. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Grate the cheese on the small side of a box grater. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl.
2
Toast the baguette:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the baguette, cut side down. Toast 4 to 5 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned. Transfer to a work surface. Carefully rub the cut sides with the peeled garlic clove, then discard the clove. Season with salt and pepper. Wipe out the pan.
3
Make the dressing:
Meanwhile, in a bowl, whisk together the vinegar, half the Italian seasoning, 1 1/2 teaspoons of olive oil, and up to half the red pepper flakes, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Cook the beef & vegetables:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter), remaining Italian seasoning, and as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until coated and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
Assemble the tartines using the toasted baguette, cooked beef and vegetables, and grated cheese. To the bowl of prepared lettuce and radishes, add the sunflower seeds and dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the beef tartines with the salad. Enjoy!
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