Beef French Dip with Roasted Fries

1. Preheat oven to 425ºF. Lightly oil the oven-proof tray. Spread the potato wedges on the tray, then sprinkle with salt and pepper. Bake in the hot oven for 12-15 minutes. Flip the potatoes over with the spatula halfway through the cooking process.

2. Pour the au jus into the small pot, then heat on medium until it comes to a low boil. Remove the sliced beef from the package and pat dry. Place the sauté pan on medium-high heat and add 2-3 teaspoons of oil. Preheat for 3 minutes, and then gently place the meat in the pan. Cook, without stirring, for 1-2 minutes to brown, then add in the caramelized onions. Sauté for 2 minutes, then add 4 tablespoons of hot au jus. Remove from burner.

3. When the potato wedges are almost done, remove the pan from the oven and turn the oven to broil. Cut a slice 3/4's of the way down the center of each roll, then spread on the horseradish cream. Divide the beef and onions between the rolls, and then top the sandwiches with Swiss cheese. Move the oven fries to one half of the tray, and then place the sandwiches on the other side. Return to oven and broil for 2-3 minutes to melt the cheese and crisp the bread. Turn off all heating elements.

4. Place the sandwiches and potato wedges on a large dinner plate. Divide the hot au jus between 2 soup cups and serve on the side. Dip away and dream of a Paris café!

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.