Vietnamese Steak Sandwich

with roasted fries and Sriracha aioli

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

A note about serious food allergies

Sure, you've had delicious steak sandwiches before, from the renowned Philly cheesesteak to our hometown Chicago's favorite, hot Italian beef. But to grok the stupendous flavors here, swing around the globe to a long way from Wrigley stadium and the Liberty Bell, Vietnam. Steak strips, seasoned with a rub of ginger, garlic, and chile sits atop a spicy Sriracha mayo slathered on a French roll. (Cultural fusion strikes again.) Pickled cucumber slices provide a perfect crunch, as you'll find a steak sandwich from far from home just as tasty and comforting as its American counterparts.

In Your Box (serves 2)

  • 1 Tbsp. Asian Garlic, Ginger and Chile Seasoning
  • 2 Russet Potatoes
  • 2 Persian Cucumbers
  • Info
    1 oz. Mayonnaise
  • 1 tsp. Sriracha
  • 10 oz. Steak Strips
  • ½ fl. oz. Seasoned Rice Vinegar
  • Info
    2 French Rolls
  • Nutrition (per serving)

  • Calories
    796
  • Carbohydrates
    80g
  • Fat
    36g
  • Protein
    41g
  • Sodium
    1416mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Fries
    1

    Roast the Fries

    Cut potatoes into ¼" fries. Toss potatoes with half the seasoning blend (reserve remaining for steak strips), 2 tsp. olive oil, and a pinch of salt on prepared baking sheet. Spread into a single layer and roast in hot oven until browned and tender, 30-35 minutes. While potatoes roasts, prepare ingredients.

  • Step 2 - Prepare Ingredients and Make Sriracha Aioli
    2

    Prepare Ingredients and Make Sriracha Aioli

    Trim cucumbers and cut into ¼" rounds on an angle. Combine mayonnaise, Sriracha (to taste), 1 tsp. olive oil, and a pinch of salt in a mixing bowl. Set aside. Pat steak strips dry, and season with remaining seasoning blend and a pinch of salt.

  • Step 3 - Pickle the Cucumbers
    3

    Pickle the Cucumbers

    Combine cucumber rounds, vinegar, 1 tsp. olive oil, and a pinch of salt in another mixing bowl. Toss to thoroughly combine. Refrigerate until plating.

  • Step 4 - Cook the Steak Strips
    4

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains, 3-5 minutes. Remove from burner.

  • Step 5 - Toast the Rolls
    5

    Toast the Rolls

    Slice rolls if necessary, leaving one side connected. Place directly on oven rack and toast until warm, 5 minutes. Plate dish as pictured on front of card, slathering bottom roll with Sriracha aioli and topping with steak strips, and pickled cucumbers. Bon appétit!