Home Chef

Swiss and Onion Beef Sandwich

With Sweet and Savory Smashed Potatoes

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

If using chicken or shrimp instead of steak, ensure to cook each until it reaches its minimum safe temperature (165°F for chicken, 145°F for steak, cook shrimp until pink). When smashing potatoes, use a flat tool such as the bottom of a glass for best results. For crispier potatoes, cook in batches without overcrowding the pan and replenish oil as needed.

Ingredients

1 tbsp Fig Spread
2 whole Brioche Buns
0.95 oz Ketchup
0.5 oz Dijon Mustard
6 whole Chives
0.88 oz Balsamic Vinegar
1 oz Shredded Swiss Cheese
1 oz Caramelized Onion Jam
12 oz Red Potatoes
10 oz Steak Strips
0 Olive Oil
0 Salt
0 Pepper
0 Water

Tools

Medium Non-Stick Pan
Mixing Bowl
Microwave-Safe Bowl
Large Non-Stick Pan
Microwave
Plate
Fork

Click anywhere to see instructions →

Home Chef

Swiss and Onion Beef Sandwich

With Sweet and Savory Smashed Potatoes

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 tbsp Fig Spread
2 whole Brioche Buns
0.95 oz Ketchup
0.5 oz Dijon Mustard
6 whole Chives
0.88 oz Balsamic Vinegar
1 oz Shredded Swiss Cheese
1 oz Caramelized Onion Jam
12 oz Red Potatoes
10 oz Steak Strips
0 Olive Oil
0 Salt
0 Pepper
0 Water

Tools

Medium Non-Stick Pan Mixing Bowl Microwave-Safe Bowl Large Non-Stick Pan Microwave Plate Fork

Mise en Place

Prepare Produce

Remove all produce from packaging, thoroughly rinse, and pat dry the 12 oz. red potatoes and 6 chive sprigs.

Pat Dry and Chop Steak Strips

Pat 10 oz. steak strips dry with paper towels, then coarsely chop and separate the pieces.

Mince Chives

Mince the 6 chive sprigs finely and set aside for garnishing.

Gather and Portion Ingredients

Measure out 1 Tbsp. fig spread, .95 oz. ketchup cup, 1/2 oz. Dijon mustard, .88 oz. balsamic vinegar (divide for potatoes and sauce), 1 oz. shredded Swiss cheese, and 1 oz. caramelized onion jam. Set aside 2 brioche buns.

Prepare Cooking Tools

Set out a medium non-stick pan, large non-stick pan, mixing bowl, microwave-safe bowl, and a plate for assembly. Ensure you have olive oil, salt, and pepper ready for use.

Prick Potatoes

Before cooking, prick 12 oz. red potatoes all over with a fork to prepare for microwaving.

Cooking Steps

Start the Potatoes

Prick 12 oz. red potatoes all over with a fork. Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes are fork tender, 4-6 minutes. Larger potatoes may need extra time. Carefully remove bowl from microwave and drain any excess water.

Toast Buns and Cook Steak Strips

Pat 10 oz. steak strips dry. Coarsely chop, then separate pieces. Place a large non-stick pan over medium-high heat. Add 2 brioche buns to hot, dry pan. Toast until slightly browned, 1-2 minutes. Transfer buns to a plate. Keep pan over medium-high heat. Add 1 tsp. olive oil, steak strips, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Stir in 0.44 oz. balsamic vinegar (reserve remaining for sauce) until combined, 30-60 seconds. Evenly top steak strips with 1 oz. shredded Swiss cheese and cover until melted, 2-3 minutes. Remove from burner. Rest, 3 minutes.

Finish the Potatoes

Transfer potatoes to a clean, flat work surface. Potatoes will be hot! Use caution. Using the flat side of an object, press down gently to smash each potato until ½" thick. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and cook until browned, 2-3 minutes per side. Work in batches and replenish oil, if necessary. Remove from burner. Stir in 1/4 tsp. salt and 1/4 tsp. pepper until combined.

Make Sauce, Prepare Chives, and Finish Dish

In a mixing bowl, combine 0.95 oz. ketchup cup, a pinch of pepper, 1 Tbsp. fig spread, and remaining balsamic vinegar. Set aside. Mince 6 chive sprigs. Plate dish as pictured, topping bottom bun with ½ oz. Dijon mustard (to taste), steak strips, 1 oz. caramelized onion jam, then top bun. Garnish potatoes with sauce and chives. Bon appétit!

← Click anywhere to see ingredients