Premium

Cheesy Truffle Steak Sandwiches

with Roasted Squash & Arugula Salad

45 MIN

+$11.99/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re layering deliciously tender steak tips, tangy-sweet caramelized onion, and melted grand cru cheese between slices of crunchy, toasted baguettes—lathered with white truffle butter for incredibly rich flavor. It’s perfectly balanced by a hearty side salad comprised of arugula, roasted squash, pistachios, and more.
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Nutrition

PER SERVING
Calories

1250 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Pasture-Raised Tenderloin Steak Tips
4 Small Baguettes
1 Butterbaby Squash
1 Yellow Onion
4 oz Arugula
1 Lemon
2 oz Balsamic-Marinated Cipolline Onions
4 oz Grand Cru® Cheese
¼ cup Grated Parmesan Cheese
2 oz White Truffle Flavored Butter
2 Tbsps Vegetarian Worcestershire Sauce
2 Tbsps Roasted Pistachios
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Halve the baguettes. Halve, peel, and thinly slice the yellow onion. Grate the grand cru on the large side of a box grater. Roughly chop the cipolline onions. Quarter and deseed the lemon. Roughly chop the pistachios.

2 Roast the squash

Line two sheet pans with foil. Transfer the diced squash to one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Toast the baguettes

Meanwhile, place the halved baguettes on the remaining sheet pan, cut side up. Evenly spread the softened butter onto the cut sides. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven.

4 Cook the steak tips

Meanwhile, pat the steak tips dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes. Continue to cook, stirring occasionally, 2 to 4 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this.

5 Caramelize the onion

To the pan of reserved fond, add the sliced yellow onion; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat.

6 Make the sandwiches

Transfer the toasted baguette tops to a work surface. On the sheet pan, top the toasted baguette bottoms with the cooked steak tips, caramelized onion, and grated grand cru. Toast in the oven 2 to 3 minutes, or until the cheese is melted. Carefully transfer to a cutting board. Cover the sandwiches with the toasted baguette tops, then halve on an angle.

7 Make the salad & serve your dish

In a large bowl, combine the arugula, chopped cipolline onions, roasted squash, half the parmesan, the juice of 3 lemon wedges (you will have extra), and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Garnish the salad with the chopped pistachios and remaining parmesan. Enjoy!