Step 1

1 Prepare & roast the carrots Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Transfer to a plate and cover with foil to keep warm. Carefully wipe off the sheet pan.

Step 2

2 Prepare the remaining ingredients & make the sauce Meanwhile, cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the baguette. In a bowl, combine the vinegar, sugar, ketchup, soy glaze, and sliced white bottoms of the scallions. Whisk until the sugar has dissolved.

Step 3

3 Cook the beef & mushrooms Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 4

4 Assemble & toast the baguettes Place the halved baguette on the same sheet pan, cut side up. Drizzle with olive oil, then evenly top with the cooked beef, mushrooms, and sauce and half the grated cheese (you will have extra). Toast in the oven 4 to 5 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven.

Step 5

5 Make the spicy ranch & serve your dish Meanwhile, in a bowl, combine the ranch dressing and up to half of the sambal oelek, depending on how spicy you’d like the dish to be (you will have extra). Taste, then season with salt and pepper if desired. Serve the toasted baguettes with the roasted carrots and spicy ranch on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!