Cut potatoes into 1/2"-thick fries. Pat dry.

Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.

Roast in hot oven until golden-brown and tender, 25-28 minutes, flipping once halfway through.

While fries roast, continue recipe.

Halve and peel onion. Cut halves into 1/4" strips.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onions to hot pan and stir occasionally until browned, 10-15 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed.

Add balsamic vinegar (to taste; reserve 1/2 tsp. for dipping sauce), half the fig preserves (reserve remaining for dipping sauce), and a pinch of salt. Stir often until mixture reaches a jam-like consistency, 2-3 minutes.

Remove from burner.

While onions caramelize, continue recipe.

Pat steak strips dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add 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.

Remove from burner. Rest, 3 minutes.

After 25-28 minutes, carefully remove baking sheet from oven. Push fries to one side of sheet. Baking sheet and fries will be hot! Use a utensil.

In a mixing bowl, combine mayonnaise and mustard.

Spread mustard aioli on cut-sides of bottom buns. Place bottom buns on now-empty side of baking sheet. Top with steak strips, caramelized onions, then cheese.

Toast in hot oven until cheese is melted, 2-3 minutes.

Carefully remove sheet from oven. Rest, 3 minutes.

While sandwiches toast, continue recipe.

In another mixing bowl, combine ketchup, a pinch of pepper, remaining fig preserves, and reserved balsamic vinegar. Set aside.

Plate dish as pictured on front of card, topping sandwich with top bun and serving sauce on the side for dipping fries. Bon appétit!