Place sweet potato on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into sweet potato

Spread into a single layer and bake in hot oven until browned and tender, 22-25 minutes, flipping once halfway through.

Rest baked sweet potato on baking sheet, 5 minutes.

While sweet potato bakes, make sweet and sour cabbage.

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

Add cabbage and a pinch of salt and pepper to hot pan. Stir occasionally until wilted and beginning to brown, 1-2 minutes.

Add sugar and cider vinegar. Stir constantly until almost entirely evaporated, 1-2 minutes.

Remove from burner and remove cabbage to a plate. Reserve pan; no need to wipe clean.

Separate steak strips into a single layer and pat dry. Season all over with garlic pepper.

Return pan used to cook cabbage to medium-high heat and add 1 tsp. olive oil.

Add steak strips 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. Remove steak strips to a plate and rest, 3 minutes. Wipe pan clean and reserve.

Return pan used to cook steak strips to medium-low heat and add 1/4 cup water and cream cheese. Bring to a simmer.

Simmer, 1 minute.

Then stir constantly until cream cheese is melted and combined, 2-4 minutes.

Still stirring constantly, add Swiss cheese in small pinches, stirring until melted and combined.

Remove from burner and season with a pinch of salt and pepper.

Separate buns, if necessary.

Place buns directly on oven rack and toast in hot oven until warmed through, 2-3 minutes.

Plate dish as pictured on front of card, topping bottom bun with dressing, steak strips, cheese sauce, sweet and sour cabbage, and top bun. Bon appétit!