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Seared Beef & Goat Cheese Sandwiches
with Mashed Purple Potatoes & Asparagus
40 MIN
4 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories755 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Thinly Sliced Beef
-
4 Sandwich Rolls
- ¼ cup Crumbled Goat Cheese
- ¼ cup Sour Cream
- 2 cloves Garlic
- 1 bunch Asparagus
- 1 Pink Lemon
- 1 Yellow Onion
- 1 lb Purple Potatoes
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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