Halve potatoes lengthwise. Toss fingerling potatoes with 2 tsp. olive oil, half the garlic salt, 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, tossing halfway through. Remove from oven and toss with parmesan.

While potatoes roast, prepare the ingredients.

Halve and peel onion. Slice halves into thin strips.

Add mayo and truffle oil to a small bowl until completely combined.

" Place 2 tsp. olive oil in a medium pan over medium heat.

Add onion to hot pan and stir occasionally until lightly browned, 3-5 minutes.

Add 2 Tbsp. water to pan and simmer on low until tender, 7-10 minutes.

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

Remove from heat and stir in sugar.

Transfer mixture to a plate. Reserve pan; no need to wipe clean.

While onions cook, prepare the steak.

Separate steak strips into a single layer and pat dry.

Place a large non-sick pan over medium-high heat and add 1 tsp. olive oil Add steak strips and remaining garlic salt to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from heat and top with mozzarella. Cover and set aside.

In the same pan used to cook the onions over medium heat, add pretzel sticks cut side down. Toast until lightly toasted, 2-3 minutes.

Plate dish as pictured on front of card. Bon appétit!