Cut potatoes into 1/4"-thick fries and pat dry.

Place fries on prepared baking sheet and toss with 1 tsp. olive oil, seasoned salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While fries roast, continue recipe.

Halve and peel onion. Cut halves into thin strips.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with half the garlic salt (reserve remaining for sauce).

Place a small pot over medium heat. Add 2 tsp. olive oil and flour to hot pot and stir until combined and no dry flour remains, 1-2 minutes.

Stir in half the chicken base (reserve remaining for steak strips) and 1/2 cup water. Bring to a simmer.

Once simmering, stir often until smooth and no lumps remain, 5-7 minutes.

Add shredded cheese, cream cheese, and remaining garlic salt. Stir until melted, 2-3 minutes.

Remove from burner and set aside.

Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Add onions to hot pan and stir occasionally until browned, 10-12 minutes.

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

Remove from burner and transfer onions to a plate.

Return pan to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Add remaining chicken base, 2 Tbsp. water, and cooked onions. Bring to a simmer.

Once simmering, stir occasionally until combined, 2-3 minutes.

Remove from burner. Rest, 3 minutes.

Open French rolls. Place directly on oven rack in hot oven, cut-side down, and toast until lightly browned, 3-5 minutes.

Alternatively, place rolls on a microwave-safe plate and cover with a damp paper towel. Microwave covered until warm, 25-35 seconds.

Carefully remove from oven.

Plate dish as pictured on front of card, filling rolls with steak mixture, then cheese sauce. Bon appétit!