Place sweet potato sticks 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 fries.

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

Carefully remove from oven. Rest baked fries on baking sheet, 5 minutes.

While fries bake, make sweet and sour cabbage.

Place a medium non-stick pan over medium-high heat and add 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 to a plate. Wipe pan clean and reserve.

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

Place a large non-stick pan over 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. Rest, 3 minutes. Wipe pan clean and reserve.

Return pan used to cook cabbage 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.

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

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

Separate buns, if necessary.

Return pan used to cook steak strips to medium heat. Add buns to hot, dry pan, cut side down, and cook undisturbed until toasted, 1-2 minutes.

Remove from burner.

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