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Seared Beef & Goat Cheese Sandwiches

with Mashed Purple Potatoes & Asparagus

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 755 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To make these hearty sandwiches, we’re layering thin slices of beef with tender caramelized onion. On top, dollops of our tangy goat cheese and sour cream spread cut through these rich, sweet and savory flavors. And on the side, we’re sprucing up classic mashed potatoes by using a gorgeous purple variety—mixed with vibrant sautéed asparagus for brilliant color and a hint of springtime crunch.

fresh
ingredients
tried-and-true
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step-by-step
instructions
Prepare the ingredients & make the cheese spread:
1 Prepare the ingredients & make the cheese spread:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel, halve and thinly slice the onion. Peel and large dice the potatoes. Peel and finely chop the garlic. Snap off and discard the woody ends of the asparagus; cut into 2-inch pieces on an angle. Halve the rolls lengthwise. Quarter and deseed the lemon. In a bowl, combine the cheese, sour cream and the juice of all 4 lemon wedges; season with salt and pepper to taste.

Caramelize the onion:
2 Caramelize the onion:

In a large pan, heat 1 tablespoon of olive oil on medium until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the onion caramelizes, add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in 1 tablespoon of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook the asparagus:
4 Cook the asparagus:

In the pan used to caramelize the onion, heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Transfer to the pot of mashed potatoes; stir to combine and season with salt and pepper to taste. Wipe out the pan.

Cook the beef:
5 Cook the beef:

Using your hands, separate the sliced beef. Pat dry with paper towels and season with salt and pepper; toss to coat. In the pan used to cook the asparagus, heat 1 tablespoon of olive oil on high until hot. Working in 2 batches, add the seasoned beef in a single layer. Cook, without stirring, 1 to 2 minutes, or until browned on the first side. Cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through and tender. Transfer to a plate and set aside in a warm place. Rinse and wipe out the pan.

Toast the rolls & plate your dish:
6 Toast the rolls & plate your dish:

Heat the same, dry pan on medium-high until hot. Working in batches, add the rolls, cut sides down, and toast 30 seconds to 1 minute, or until browned and warmed through. Transfer to a clean, dry work surface. Divide the cooked beef and caramelized onion between the toasted roll bottoms. Top with a few spoonfuls of the cheese spread; complete the sandwiches with the roll tops. Cut the sandwiches in half and divide between 4 plates. Serve with the mashed potatoes and asparagus on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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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
1 Prepare the ingredients & make the cheese spread:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel, halve and thinly slice the onion. Peel and large dice the potatoes. Peel and finely chop the garlic. Snap off and discard the woody ends of the asparagus; cut into 2-inch pieces on an angle. Halve the rolls lengthwise. Quarter and deseed the lemon. In a bowl, combine the cheese, sour cream and the juice of all 4 lemon wedges; season with salt and pepper to taste.

2 Caramelize the onion:

In a large pan, heat 1 tablespoon of olive oil on medium until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

Caramelize the onion:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the onion caramelizes, add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in 1 tablespoon of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

4 Cook the asparagus:

In the pan used to caramelize the onion, heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Transfer to the pot of mashed potatoes; stir to combine and season with salt and pepper to taste. Wipe out the pan.

Cook the beef:
5 Cook the beef:

Using your hands, separate the sliced beef. Pat dry with paper towels and season with salt and pepper; toss to coat. In the pan used to cook the asparagus, heat 1 tablespoon of olive oil on high until hot. Working in 2 batches, add the seasoned beef in a single layer. Cook, without stirring, 1 to 2 minutes, or until browned on the first side. Cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through and tender. Transfer to a plate and set aside in a warm place. Rinse and wipe out the pan.

6 Toast the rolls & plate your dish:

Heat the same, dry pan on medium-high until hot. Working in batches, add the rolls, cut sides down, and toast 30 seconds to 1 minute, or until browned and warmed through. Transfer to a clean, dry work surface. Divide the cooked beef and caramelized onion between the toasted roll bottoms. Top with a few spoonfuls of the cheese spread; complete the sandwiches with the roll tops. Cut the sandwiches in half and divide between 4 plates. Serve with the mashed potatoes and asparagus on the side. Enjoy!

Toast the rolls & plate your dish: