Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil. Add potatoes to hot pan and stir occasionally until golden brown and warmed through, 7-8 minutes.

Transfer potatoes to a mixing bowl, and stir in a pinch of salt and pepper. Reserve pan; no need to wipe clean.

While potatoes cook, prepare cheese sauce.

Place a small pot with 1/2 cup water over medium-low heat. Add cream cheese to hot pan and stir until melted, 2-4 minutes.

Tear Gouda into small pieces. Add Gouda, one piece at a time, to pan, and stir constantly until fully combined, 2-3 minutes.

Season with a pinch of pepper. Remove from burner.

While cheese sauce cooks, cook steak strips.

Separate steak strips into a single layer and pat dry.

Return pan used to cook potatoes to medium-high heat and spray with cooking spray. Add steak strips, demi-glace, 1 Tbsp. water, and a pinch of salt and pepper to hot pan. Stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner. Rest, 3 minutes.

While steak strips cook, finish potato salad.

Thinly slice green onions.

Thinly slice tomato.

Add green onion and mustard to bowl with potatoes and stir to combine.

Plate dish as pictured on front of card, topping bottom bun with steak mixture, cheese sauce, tomato slices, and baby arugula. Bon appétit!