Cheesy Truffle  Steak Tip Sandwiches with Arugula & Potato Salad
Craft

Cheesy Truffle Steak Tip Sandwiches

with Arugula & Potato Salad

40 MIN
$16.49/serving 4 Servings
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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
    1250 Cals (est.)
fresh
ingredients
Cheesy Truffle  Steak Tip Sandwiches with Arugula & Potato Salad
Title
  • 20 oz Pasture-Raised Tenderloin Steak Tips
  • 4 Small Baguettes
  • 4 oz Arugula
  • 1¼ lbs Fingerling Potatoes
  • 1 Lemon
  • 1 Sweet Or Yellow Onion
  • 2 oz White Truffle Seasoned Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Roasted Pistachios
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 4 oz Shredded Fontina Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Tips from Home Chefs

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. 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 the spice blend. 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 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, 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 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 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 finished sandwiches with the salad on the side. Garnish the salad with the chopped pistachios and remaining parmesan. Enjoy!

Finish & serve your dish
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