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In this dish, toasty baguettes are topped with a savory duo of sliced beef and cremini mushrooms—packed with flavor from our easy take on tangy-sweet steak sauce—plus a layer of melty white cheddar. We’re serving it with a side of creamy ranch dressing mixed with spicy sambal oelek, which makes an irresistible dipping sauce for our roasted carrots.

Ethan Mick

with Roasted Carrots & Spicy Ranch

Cheesy Beef Baguettes

Thinly Sliced Beef

Small Baguette

Carrots

Cremini Mushrooms

Scallions

Ranch Dressing

Soy Glaze

Light Brown Sugar

Ketchup

White Cheddar Cheese

Red Wine Vinegar

Sambal Oelek

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the **carrots**; halve crosswise, then quarter lengthwise. Place on a sheet pan. Drizzle with **olive oil** and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted carrots from the oven. Transfer to a plate and cover with foil to keep warm. Carefully wipe off the sheet pan.

Prepare & roast the carrots:

While the carrots roast, cut the **mushrooms** into bite-sized pieces. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. Halve the **baguette**. Grate the **cheese** on the large side of a box grater. In a bowl, combine the **vinegar**, **sugar**, **ketchup**, **soy glaze**, and **sliced white bottoms of the scallions**. Whisk until the sugar has dissolved.

Prepare the remaining ingredients & make the sauce:

While the carrots continue to roast, pat the **beef** dry with paper towels; season with salt and pepper. In a medium pan, heat **2 teaspoons of olive oil** on medium-high until hot. Add the **seasoned beef** and **mushroom pieces** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the **sauce**. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the beef & mushrooms:

Place the **halved baguette** on the same sheet pan, cut side up. Drizzle with **olive oil**, then evenly top with the **cooked beef**, **mushrooms**, **and sauce** and **grated cheese**. Toast in the oven 4 to 5 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven.

Assemble & toast the baguettes:

While the baguettes toast, in a bowl, combine the **ranch dressing** and **up to half of the sambal oelek**, depending on how spicy you’d like the dish to be (you will have extra). Taste, then season with salt and pepper if desired. Serve the **toasted baguettes** with the **roasted carrots** and **spicy ranch** on the side. Garnish the baguettes with the **sliced green tops of the scallions**. Enjoy!