Steak & Glazed Mushroom Baguettes with Roasted Potato Wedges
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Steak & Glazed Mushroom Baguettes

with Roasted Potato Wedges

45 MIN
4 Servings
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    From the Test Kitchen

    In this dish, toasty baguettes are topped with a savory duo of sliced steak and mushrooms—packed with flavor from our easy take on tangy-sweet steak sauce—plus a layer of melty cheddar and monterey jack cheese. A side of spicy sambal mayo makes an irresistible dipping sauce for roasted potato wedges.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    fresh
    ingredients
    Steak & Glazed Mushroom Baguettes with Roasted Potato Wedges
    Title
    • 4 Steaks
    • 2 Small Baguettes
    • 4 Scallions
    • 1¼ lbs Potatoes
    • ½ lb Mushrooms
    • ¼ cup Mayonnaise
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Sambal Oelek
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Tbsp Ketchup
    • 2 Tbsps Red Wine Vinegar
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer to a plate and cover with foil to keep warm.

    Prepare the remaining ingredients & make the glaze
    2 Prepare the remaining ingredients & make the glaze

    Meanwhile, cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the baguettes. In a bowl, combine the vinegar, sugar, ketchup, soy glaze, and sliced white bottoms of the scallions. Whisk until combined and the sugar has dissolved.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 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 cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook & glaze the mushrooms
    4 Cook & glaze the mushrooms

    To the pan of reserved fond, add the sliced mushrooms in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated and the glaze is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Assemble & toast the baguettes
    5 Assemble & toast the baguettes

    Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Place the halved baguettes on the reserved sheet pan, cut side up. Drizzle with olive oil, then evenly top with the sliced steaks, glazed mushrooms, and cheese. Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. Remove from the oven.

    Make the spicy mayo & serve your dish
    6 Make the spicy mayo & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the toasted baguettes with the roasted potatoes and spicy mayo on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer to a plate and cover with foil to keep warm.

    2 Prepare the remaining ingredients & make the glaze

    Meanwhile, cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the baguettes. In a bowl, combine the vinegar, sugar, ketchup, soy glaze, and sliced white bottoms of the scallions. Whisk until combined and the sugar has dissolved.

    Prepare the remaining ingredients & make the glaze
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 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 cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    4 Cook & glaze the mushrooms

    To the pan of reserved fond, add the sliced mushrooms in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated and the glaze is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook & glaze the mushrooms
    Assemble & toast the baguettes
    5 Assemble & toast the baguettes

    Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Place the halved baguettes on the reserved sheet pan, cut side up. Drizzle with olive oil, then evenly top with the sliced steaks, glazed mushrooms, and cheese. Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. Remove from the oven.

    6 Make the spicy mayo & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the toasted baguettes with the roasted potatoes and spicy mayo on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!

    Make the spicy mayo & serve your dish
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