Cut potatoes into ¼" fries.
Trim cucumber and cut into ¼" rounds on an angle. Having trouble making ribbons? Feel free to instead cut cucumbers into ¼" rounds.
Combine mayonnaise, Sriracha (to taste), 1 tsp. olive oil, and a pinch of salt in a mixing bowl.
Pat steak strips dry, and season with half the seasoning blend (reserve remaining for fries) and a pinch of salt.
Roast the Potatoes
Toss potatoes, remaining seasoning blend, 2 tsp. olive oil, and a pinch of salt on prepared baking sheet.
Spread into a single layer and roast until browned and tender, 30-35 minutes.
While potatoes roasts, pickle cucumbers.
Make the Pickled Cucumbers
Combine cucumbers, vinegar, 1 tsp. olive oil, and a pinch of salt in another mixing bowl.
Toss to thoroughly combine. Refrigerate until plating.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and sliced strips to hot pan. Stir occasionally and cook until no pink remains, 3-5 minutes.
Remove from burner.
Toast the Rolls
Slice rolls if necessary, leaving one side connected. Place directly on oven rack and toast until warmed, 5 minutes.
Plate dish as pictured on front of card, filling rolls with Sriracha aioli, steak strips, and pickled cucumbers. Bon appétit!