Halve potatoes lengthwise.

Toss potatoes with 2 tsp. olive oil, half the garlic salt (reserve remaining for steak), and a pinch of salt and pepper on prepared baking sheet.

Spread into a single layer and roast until golden brown and fork-tender, 25-30 minutes, flipping halfway through.

Carefully remove from oven and top with Parmesan.

While potatoes roast, prepare ingredients.

Halve and peel onion. Slice halves into thin strips.

Combine mayonnaise and truffle oil in a mixing bowl. Set aside.

Separate steak strips into a single layer and pat dry.

Place a large non-stick pan over medium heat. Add 2 tsp. olive oil and onion to hot pan and stir occasionally until lightly browned, 4-6 minutes.

Add 2 Tbsp. water to pan and simmer until tender, 8-10 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, until onion is tender.

Remove from burner. Stir in sugar until combined. Transfer onion to a plate. Wipe pan clean and reserve.

While onion caramelizes, cook steak.

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and remaining garlic salt 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.

Top with mozzarella. Cover and set aside to melt. Rest, 3 minutes.

Return pan used to cook onions to medium heat. Add pretzel sticks, cut side down, to hot, dry pan. Toast until lightly browned, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping bottom pretzel stick with truffle aioli, steak mixture, onions, and top pretzel stick. Bon appétit!