Beef And Mozzarella Dip Sandwich With Caramelized Onion And Fries Food

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
• Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
• Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
• Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
• Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

BEEF AND MOZZARELLA DIP SANDWICH WITH CARAMELIZED ONION AND FRIES

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 450 degrees. Let preheat, at least 10 minutes Prepare two baking sheets with foil and cooking spray Ingredient(s) used more than once: seasoning blend Upon delivery, remove potatoes from meal bag and store at room temperature Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary. If using whole chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. Slice chicken, if desired. If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Slice steaks, if desired. If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Slice steaks, if desired. 1 Bake the Fries Cut potatoes into 1/4" fries and pat dry.Place fries on one prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper into potatoes.Spread into a single layer and bake in hot oven until lightly browned, 25-30 minutes, tossing fries halfway through.While fries bake, prepare ingredients. 2 Prepare the Ingredients Halve and peel onion. Thinly slice.Separate steak strips into a single layer and pat dry. Coarsely chop. Season all over with a pinch of salt and pepper. 3 Cook the Steak Strips Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add onion to hot pan. Stir occasionally until browned, 6-8 minutes.Add steak strips and half the seasoning blend (reserve remaining for sauce). Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Rest, 3 minutes. 4 Toast Rolls and Build Sandwiches Halve French rolls, if necessary. Top cut sides with 2 tsp. olive oil. Massage oil into bread.Place rolls directly on oven rack, cut side up, in hot oven and bake until lightly toasted, 2-3 minutes.Carefully remove from oven. Place toasted bottom rolls, cut-side up, on second prepared baking sheet, setting aside top rolls. Top evenly with steak strips and cheese.Bake in hot oven until cheese is melted, 2-3 minutes.While sandwiches toast, make dip. 5 Make Dip and Finish Dish Combine butter and remaining seasoning blend in a microwave-safe bowl. Microwave until butter is melted, 20-30 seconds.Stir in demi-glace and 1/4 cup water. Microwave again until warm, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, topping sandwich with toasted top rolls and serving dip on the side for sandwich. Bon appétit!

ROAST BEEF SANDWICHES WITH CARAMELIZED ONION

Steps:

• Cook the onion in the oil in a large skillet over medium heat for about 8 minutes, until it's soft, stirring occasionally.
• Reduce the heat to low and cook until the onion is golden brown, about 20 minutes more.
• Spread 1/3 of the mustard on 3 slices of bread. Add the onion mixture and beef.

MOZZARELLA BEEF SANDWICHES

Steps:

• Cut bread in half lengthwise; cut width wise into five portions.
• On each bread bottom, layer beef, spaghetti sauce and cheese.
• Place on an ungreased baking sheet.
• Broil 4 inches from the heat for 1-2 minutes or until cheese is melted; replace tops and serve.

CARAMELIZED FRENCH ONION DIP

Steps:

• Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.