Categories: Meals
Ingredients
- 2 Russet Potatoes
- 2 tsp. BBQ Spice Rub
- 6 oz. Cremini Mushrooms
- 10 oz. Steak Strips
- 2 Pretzel Buns
- 11/2 oz. Sliced Mozzarella
- 1 Tbsp. Horseradish Sauce
- 1 oz. Sour Cream
- 2 tsp. Beef Demi-Glace
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut potatoes into ¼" wedges. Place potatoes on prepared baking sheet. Toss with 2 tsp. olive oil, BBQ spice rub, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven, 20 minutes. Carefully, flip wedges. Roast until golden brown and tender, 8-10 minutes. While potatoes roast, prepare ingredients.
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Cut mushrooms into ¼" slices. Combine sour cream, horseradish, and a pinch of salt in a mixing bowl. Set aside. Pat steak strips dry.
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Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 2-3 minutes. Remove steak strips to a plate. Season with a pinch of salt and pepper. Reserve pan; no need to wipe clean.
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Return pan used to cook steak strips to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-5 minutes. Add steak strips and any accumulated juices, demi-glace, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cook until liquid is slightly reduced, 1-2 minutes. Remove from burner.
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Halve pretzel buns, if necessary. Carefully, move fries to one side of baking sheet and place buns in empty space. Top each bottom bun with half the filling and a cheese slice. Bake until cheese is melted, 4-5 minutes. Plate dish as pictured on front of card, slathering horseradish cream (to taste) on top bun. Bon appétit!