Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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
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.
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.
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.
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.
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered