Cheesy Truffle Steak Tip Sandwiches with Arugula & Potato Salad
Craft

Cheesy Truffle Steak Tip Sandwiches

with Arugula & Potato Salad

40 MIN
$18.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

INGREDIENT IN FOCUS
Our aromatic truffle butter (which includes salt and mild white truffle) is perfect for lending the rich, earthy flavor for which truffles are prized, but without overpowering too much. Here, we're using it to coat the toasted baguettes of our savory steak tip sandwiches—loaded with more dynamic flavor from melty fontina and caramelized onion.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1340 Cals (est.)
fresh
ingredients
Cheesy Truffle Steak Tip Sandwiches with Arugula & Potato Salad
Title
  • 10 oz Pasture-Raised Tenderloin Steak Tips
  • 2 Small Baguettes
  • ¾ lb Fingerling Potatoes
  • 2 oz Arugula
  • 1 Lemon
  • 1 Sweet Or Yellow Onion
  • 1 oz White Truffle Seasoned Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 oz Fontina Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Cheesy Truffle Steak Tip Sandwiches

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the baguettes. Halve, peel, and thinly slice the sweet or yellow onion. Grate the fontina on the large side of a box grater. Roughly chop the balsamic onions. Quarter and deseed the lemon. Roughly chop the pistachios.

2 Roast the potatoes

Line two sheet pans with foil. Transfer the halved potatoes 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 and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Toast the bread
3 Toast the bread

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 and crispy. Leaving the oven on, 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 medium 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, 1 to 3 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.

Cook the steak tips
Caramelize the onion
5 Caramelize the onion

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 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 browned and the liquid has been absorbed. Turn off the heat.

6 Finish & serve your dish

Top the toasted baguette bottoms with the cooked steak, caramelized onion, and grated fontina. Leaving the sandwiches open, toast in the oven 2 to 3 minutes, or until the cheese is melted. Remove from the oven; carefully transfer to a cutting board. Finish the sandwiches using the toasted baguette tops, then halve crosswise on an angle. In a large bowl, combine the arugula, chopped balsamic onions, roasted potatoes, half the parmesan, the juice of 2 lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished sandwiches with the salad on the side. Garnish the salad with the chopped pistachios and remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6